Kalyn's Kitchen

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies

These Four-Ingredient Flourless, Sugar-Free Pistachio Cookies are one of my favorite healthy little cookies for the holidays. 

PIN Four-Ingredient Flourless, Sugar-Free Pistachio Cookies!

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies found on KalynsKitchen.com

These tiny little Four-Ingredient Flourless, Sugar-Free Pistachio Cookies are made with just ground pistachios, almond meal or flour, sweetener of your choice, and eggs, and they’re delicious and perfect for the holidays. I found the original recipe on a great blog called The Italian Dish, who got it from II Viaggio Di Vetri: A Culinary Journey by Marc Vetri, and apparently the cookies are served in his Philadelphia restaurant, Vetri.

With only four ingredients, this recipe qualifies for my Five Ingredient or Less Index Page, and this pistachio cookie might be the ultimate test of how easy it is to substitute a sweetener like my current favorite Golden Monkfruit Sweetener (affiliate link) for sugar in a recipe, and I was really  happy with the results. If you don’t care about the whole low-carb or low-sugar thing you could substitute brown sugar for some of the sweetener, your choice.

There are some suggestions in the comments from readers who have tried this cookie with other kinds of nuts too if you’d like to improvise. And check out Six Delicious Sugar-Free and Flourless Cookies to see all the flourless sugar-free cookies you might want to make this time of year!


Four-Ingredient Flourless, Sugar-Free Pistachio Cookies found on KalynsKitchen.com

How to Make Four-Ingredient Flourless, Sugar-Free Pistachio Cookies:

(Scroll down for complete printable recipe.)

  1. After I made these the first time, I realized that almond meal and almond flour are slightly different. I originally used Bob’s Red Mill Almond Meal (affiliate link) which probably gave the cookies a slightly denser texture, but still worked perfectly. Now I’d use Almond Flour (affiliate link) for a finer-textured cookie.
  2. In Food Processor (affiliate link) or bowl of an Immersion Blender (affiliate link) combine pistachios with sweetener and process.
  3. Transfer pistachio/sweetener mixture to KitchenAid Stand Mixer (affiliate link) fitted with paddle attachment.
  4. Add the Almond Flour (affiliate link) and sweetener and mix well.
  5. Then add eggs and mix until completely blended.
  6. Remove mixture from food processor or mixer bowl and chill at least 8 hours. (I chilled it overnight.)
  7. Preheat the oven to 325F and line cookie sheet with parchment paper.
  8. Scoop a small spoonfuls of dough and roll between your hands to make a small ball about an inch in diameter. (I used a teaspoon measuring spoon.)
  9. Put each ball on the parchment, smash down slightly, then press one pistachio into the center.
  10. Bake cookies until they are lightly browned on the edges, about 12-15 minutes in my toaster oven.
  11. Let cool for 5 minutes on cookie sheet, then transfer to cooling rack or dish towel and let cool.

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies found on KalynsKitchen.com

More Low-Sugar or Sugar-Free Cookies  to Try:

15 Delicious Low-Sugar or Sugar-Free Cookies to Bake for the Holidays

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies

Yield 40 small cookies
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

These Four-Ingredient Flourless, Sugar-Free Pistachio Cookies are one of my favorite healthy little cookies for the holidays.

Ingredients

  • 3/4 cup (4 oz.) shelled pistachio nuts, plus about 50 nuts to garnish top of cookies (I used dry-roasted pistachio kernels from Costco)
  • 2 T plus 1 cup sweetener of your choice (See notes.)
  • 1 2/3 cup almond flour
  • 2 eggs, beaten well

Instructions

  1. In Food Processor (affiliate link) or bowl of an Immersion Blender (affiliate link) combine pistachios with sweetener and process until the nuts are finely ground.
  2. If using food processor change to plastic blade, or transfer pistachio/sweetener mixture to KitchenAid Stand Mixer (affiliate link) fitted with paddle attachment.
  3. Add the Almond Flour (affiliate link) and sweetener and mix until well combined.
  4. Then add eggs and mix until completely blended into dry ingredients.
  5. Remove mixture from food processor or mixer bowl and chill at least 8 hours. (I chilled it overnight and baked the cookies the next day.)
  6. Preheat the oven to 325F and line cookie sheet with parchment paper.
  7. Scoop a small spoonfuls of dough and roll between your hands to make a small ball about an inch in diameter. (I used a teaspoon measuring spoon to scoop out the dough.)
  8. Put each ball on the parchment, smash down slightly, then press one pistachio into the center.
  9. Bake cookies until they are lightly browned on the edges, about 12-15 minutes in my toaster oven.
  10. Let cool for 5 minutes on cookie sheet, then transfer to cooling rack or dish towel and let cool.

Notes

My cookies didn’t spread out much. Seems to me this recipe would also be very adaptable to other types of nuts; I’d love to know if anyone tries some variations.

I originally made these cookies with Splenda, and then with Stevia-in-the-Raw Granulated Sweetener. But now I prefer Golden Monkfruit Sweetener (affiliate link) for sugar-free baking. Sweetener is calculated as zero net carbs for nutritional information.

Recipe adapted from II Viaggio Di Vetri: A Culinary Journey, found via The Italian Dish.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 252Total Fat: 22gSaturated Fat: 3gUnsaturated Fat: 18gCholesterol: 9mgSodium: 103mgCarbohydrates: 2.1gFiber: 3gSugar: 2gProtein: 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Four-Ingredient Flourless, Sugar-Free Pistachio Cookies would be great for traditional low-carb diet plans when made with Stevia-in-the-Raw Granulated Sweetener, or other approved sweetener. South Beach limits nut flours for Phase One, but these would be suitable for phase 2 or 3 of the South Beach Diet. However, these are very calorie-dense cookies, so keep that in mind if you’re trying to lose (or not gain!) weight during the holidays.

Find More Recipes Like This One:
Check out Dessert Recipes to find more recipes like this one. Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    57 Comments on “Four-Ingredient Flourless, Sugar-Free Pistachio Cookies”

  1. This sounds like an amazing recipe-perfect for my husband who is diabetic,but still loves cookies.

  2. I made these but used macadamia nuts, and they turned out quite nice! Here's a link to my post: http://jessicabcd.blogspot.com/2009/08/flourless-macadamia-nut-cookies.html

  3. Yum! These are great for Passover, where baking soda/powder and flour are a no-no. I did a trial run this week in preparation for the holiday, and they came out great! I didn’t chill the dough more than 4 hours because I didn’t get to that part in the recipe until it was sort of too late. I baked a tray yesterday and continued to chill the rest–I’ll bake them now and see how they turn out!

  4. Anonymous, now I want to try that version!

  5. Kalyn, I didn’t have pistachios, so I decided to play with the recipe a little. I used almond meal, pre-packaged crushed walnuts, cinnamon, pumpkin pie spice (these ingredients were all leftover from your pumpkin pie cheesecake recipe!), a little vanilla, and a pinch of salt. I put slivered almonds on top of the cookies and baked. Very, very good. Thanks for this great recipe. I can’t wait to try the real one!

  6. Marsha, so glad to hear that. (And now I’m wondering why I didn’t think of using a hand mixer, duh. Great idea.)

  7. My cookies looked exactly like yours! I used Bob’s Red Mill, roasted nuts, and used a hand mixer. Delicious…thanks for the recipe!

  8. Marsha, I did use roasted pistachios. The package I have says “dry roasted pistachio kernels.” Maybe I better clarify that in the recipe, thanks!

  9. Being diabetic, this recipe fits my diet very well! One question…what do you think would happen if you used roasted rather than raw pistachios?

  10. Baking with almond meal is so much fun. I love the addition of pistachios. Sounds delicious!

  11. Hi Kalyn, Trader Joe’s has a ground almond meal that I’ve used in place of flour with great success. I’ve not tried Bob’s Red Mill but will soon as a comparison. I’ll bet these cute little cookies satisfy a sugar craving. Thanks for sharing them.
    A while ago I got away from using Splenda and went back to small amounts of sugar. Well, my body told me in no uncertain terms that Sugar was definitely on its no-no list, so I’m back to Splenda, sparingly, and am much happier.

  12. wow! that is so cool! thanks for sharing! i’m sure one of my brothers would love them 🙂

  13. Italian Dish. that’s very interesting because Bob’s Red Mill is exactly the brand I used too! No idea why our batter looked so different, but maybe it’s just that I mixed it with a food processor. Great recipe though, thanks, and I love your blog!

    Raquel, I don’t really know. I’ve never cooked with soy flour. I doubt it though, as the almond meal is much heavier. If you try it, let us know how it works. Maybe part soy flour and part almond meal would work, for a lighter cookie.

  14. Well, dang! I would like to try these as a sugar free version, myself! Just to clarify, what I use at home and in my recipe is Bob’s Red Mill Almond Meal/Flour. That’s how it’s labeled. The only ingredient is finely ground almonds. That’s what I use to bake anything that calls for Almond Flour. Don’t know about any ofo the other products, but that’s what I keep on hand. I love it that you made the sugar free version, Kalyn, because I never know if substituting Splenda works and I try to watch my sugar, too. Thanks!

  15. could you use soy flour instead of almond meal??

  16. These do sound like something I would enjoy! I can eat flour, but I do like alternative cookie recipes.

  17. Talita, glad you like the look of them.

    Maria, thanks.

    Glad it was useful.

    Rikki, I decided I haven’t used almond flour either after I read that. I think it might be an Italian product, whereas in the U.S. we only get almond meal. Of course after I read that I wanted to get some almond flour so I could try it!

  18. I can tell just by reading the ingredients that these would be delish! I love pistachios in just about anything. And thanks for the link to the sugar-free sugar cookies–just baked up a batch last week (so much fun to roll cookies!). PS Never knew about the difference between almond meal and flour–I guess I’ve only seen meal around here.

  19. What a great wheat free cookie! My youngest can’t eat wheat, but loves to bake … so this will be a great treat for her especially with Christmas around the corner. Thanks for posting!

  20. The cookies look great! Very festive too!