Flourless Pistachio Cookies Recipe

Flourless Pistachio Cookies are a delicious cookie traditionally served as a Passover treat.  It is amazing that a great tasting cookie packed with flavor can be easy-to-make with only four ingredients.   These cookies are a light and chewy cookie with a delicious taste that everyone, especially pistachio lovers, will enjoy.  A healthy holiday cookie that is great for those that are watching their diet but still want something that tastes great.

The texture for these cookies comes from the egg whites. The whites are beaten until stiff like a meringue. The whites are then folded in with the pistachios making the final product taste like you are biting into a cloud.  Flourless Pistachio cookies are a gluten-free, butter-free recipe. You can make them sugar free as well by using your favorite sugar substitute.

More favorite Cookie Recipes and Secrets To Making Perfect Cookies.   Also learn How To Have A Successful Holiday Cookie Exchange or Cookie Swap.

4 flourless pistachio cookies on a plate

Flourless Pistachio Cookies Recipe:
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Course: Dessert
Cuisine: American
Keyword: Flourless Pistachio Cookies Recipe, Gluten Free Pistachio Cookies Recipe
Servings: 12 to 18 cookies
  1. Preheat oven to 350 degrees F.  Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.

  2. In a food processor, pulse the pistachios until finely ground, but not pasty, approximately 30 seconds; set aside.

  3. In a large bowl using your electric mixer, beat egg whites until stiff peaks form.  Check out How To Make A Perfect Meringue.

  4. A little at a time, slowly pour sugar over the stiff eggs whites and fold in with a rubber spatula until fully incorporated.  Add the pistachios and fold in until fully incorporated.

  5. Drop batter by tablespoonfuls onto non-stick baking sheets (1-inch apart).

  6. Bake approximately 12 to 15 minutes until golden brown around the edges; remove from oven and let cool 15 to 20 minutes before removing from the baking pans to prevent cookies from breaking.

  7. Yields 12 to 18 cookies.

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