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. These cookies are low-carb, Keto, low-glycemic, dairy-free, and gluten-free. Use the Diet-Type Index to find more recipes like this one.

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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 Stevia-in-the-Raw Granulated Sweetener 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. And 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 Bake for Christmas 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

I was struck by how different my dough looked from the pictures on The Italian Dish, but I didn’t realize until I looked it up on Wikipedia that almond meal and almond flour are slightly different. I used Bob’s Red Mill Almond Meal which probably gave the cookies a slightly denser texture, but still worked perfectly. You could also use Blanched Almond Flour for a finer-textured cookie. I mixed the cookies in a food processor.

I was baking the cookies in my toaster oven, so I had several batches to cook. The first batch didn’t spread enough, so by the second batch I decided to smash the cookies down a bit, like the ones in this photo.

Four-Ingredient Flourless, Sugar-Free Pistachio Cookies found on

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

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


  • 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 Stevia-in-the-Raw Granulated Sweetener (or use a blend of Stevia Granulated and another sweetener or use sugar if you prefer and don’t care if it’s sugar free. See notes.)
  • 1 2/3 cup almond meal or almond flour
  • 2 eggs, beaten well


  1. In food processor or bowl of immersion blender, combine pistachios with 2 T Splenda or Stevia-in-the-Raw Granulated Sweetener and process until the nuts are finely ground.
  2. If using food processor change to plastic blade, or transfer pistachio/sweetener mixture to stand mixer fitted with paddle attachment.
  3. Add the almond meal or almond flour and cup of sweetener and mix until well combined.
  4. Then add eggs and mix until completely blended into dry ingredients.
  5. Remove mixture from food process 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.
  7. 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 to scoop out the dough.)
  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.



My cookies didn’t spread out much, probably due to the denser texture from the almond meal. 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 a blend of Stevia-in-the-Raw Granulated Sweetener and Lakanto Golden Monkfruit Sweetener for sugar-free baking.

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

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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:
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.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

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