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. So, your recipe calls for 2 eggs. What about the 1/2 egg precision on the Italian Dish site?

    • I'm not a baker so maybe I committed a major sin here, but I ignored that and used two eggs and it worked fine for me!

  2. I have PLENTY of almond meal left over from making almond milk, so this is fantastic! And i love the variations from the commenters. Thanks, all!

  3. Wow – only four ingredients?? Impressive! There are few things I love more than pistachios… Wonderful idea – thanks!

  4. A healthy little cookie for the holidays sounds perfect to me!!! Can't believe these only require 4 ingredients. . I love recipes like this and I LOVE almond flour!!

    • Thanks Alice. I'm a huge almond flour fan myself, and the Honeyville Factory Store is in Salt Lake, so I can drive over there and stock up.

  5. Hi Kayln, I was thinking of making this with hazelnut flour. Could you estimate the volume or weight of your pistachio flour after it was finely ground? Thanks.

    • Truthfully I have no idea; I haven't made these for a few years. But don't you think the weight would be the same, just the volume would be different?

  6. Five ingredient Fridays — what a fun idea!

    • Thanks Lydia! I was getting bored with only Phase One recipes on Friday and December seemed like a perfect time to start this!

  7. I didn't read all the comments – so maybe someone already corrected you. But Mark Vetri's Philadelphia restaurant is actually called VETRI, not Vendi. Its one of the best Italian restaurants in the country.

  8. Jennifer, go ahead and have a couple, but I do need to tell you that no kind of flour (even nut flour) is really allowed for phase one. (The almond "flour" doesn't contain flour, it's just called that because the almonds are so finely ground.) I was mixed up about that for quite a while though, and it didn't seem to hurt me. (I think it's not allowed because nuts are so calorie dense, that when they're ground into flour it's easy to eat more than the allowed amount.)

  9. Kalyn–
    I only chilled this for about 3 hours and before I chilled it, I formed the ball into a log wrapped in wax paper and when it came time to bake them I just sliced the number of cookies I wanted off the log and put the rest in the fridge for another time.

    This is my last day of phase 1 of South Beach and I'm going to have one (or two) of these without reservation. I simply ground up my own almonds so I'm thinking this makes them acceptable since no flour was added to my almond meal.

    Thanks so much!!

    Jennifer

  10. I've never used a cookie press so I can't answer that. I wouldn't eat more than one or two of these cookies at a time if you're actively trying to lose weight.

  11. I'm so glad to discover your site, as I'm just starting the southbeach diet. Great looking recipes! Two questions on this cooking recipe:

    1. Do you think this dough would work in a cookie press?

    2. How many of these cookies do you think = a dessert serving for Phase 1? I haven't a clue how it all balances out, and want something different than the various forms of ricotta desserts that are recommended with dinner.

  12. Lovely cookies. I can imagine the flavour,taste and crunch….YUM. This would be a great item to share with friends during coffee morning or afternoon tea.

  13. Congratulations on being featured in Oprah.com! Your cookies look sensational. It's not easy to maintain pistachio's lovely green when baking, but you've pulled it off. Festive and delicious.

  14. Now I want to make more cookies, but they really are good!

    Jayne, would love to hear how it works using stevia or agave if you try it.

  15. I'd like to try these cookies with stevia or agave sweeteners, instead of splenda. I'll let you know how they turn out. The conversions are not straight forward, but this is a simple recipe and I love pistachios. I have a reaction to artificial sweeteners, even splenda.

  16. I've never had pistachio cookies, but I love pistachios and I'm sure these are great. And flourless to boot? So excited to try them.

  17. Yay! I'm always a fan of anything flourless!

  18. Kalyn, congratulations on being featured on Oprah.com! You deserve it! These cookies sound as though they would be very satisfying, but without the guilt of too many holiday treats.

  19. Deborah, I'm not an expert on diabetes, but I think these should be great for it.

    Gwen, thanks so much! It's exciting.

  20. Kalyn, well deserved congrats on the Oprah.com mention. You have proven that you are the go-to gal on how to get control of your weight, and still enjoy food. So happy for you!