2 Ingredient Pistachio Cookies (No Wheat Flour, Eggs, Refined Sugar, Dairy, Butter or Oil)
These healthier pistachio cookies are soft and chewy. They only need 2 ingredients and don’t require any wheat flour, eggs, refined sugar, dairy, butter or oil. The cookies takes only a few minutes to prepare. They also store well and can be made ahead of time.
These pistachio cookies are naturally green, making them an easy treat to make for spring gatherings, St. Patrick’s Day and more. The cookies are ready in less than 20 minutes from start to finish. They also stay soft and chewy for days, so you can make them ahead of time.
Ingredients
- Pistachio flour
- Maple syrup
Pistachio flour: These cookies are made with pistachio flour. If you need a substitute for pistachio flour, I have also made a version using almond flour. To get greener cookies, choose a brand of pistachio flour that is more green. It also helps to start with a fresh bag because pistachio flour tends to turn more yellow with oxidation.
Maple syrup: The maple syrup sweetens the cookies and helps bind the cookies. I don’t recommend using honey. Honey retains too much moisture, which causes the cookies to fall apart.
How to Make Pistachio Cookies
- The pistachio flour and maple syrup are mixed together until evenly combined. Scoop the mixture with a 1 tbsp cookie scoop.
- Flatten each dough ball so it becomes a thick round disk. If desired, you can add some chopped pistachios on top for decoration but you can also leave them plain.
- Bake the cookies for about 10 minutes or just until the cookies are set. Allow them to cool fully before removing and eating.
Expert Tips
- I like making these cookies bite-sized but you can use a bigger cookie scoop and make them bigger.
- If you find pistachio flour to be too pricey, this recipe also works with almond flour.
- You can double the recipe to make more for a gathering.
More Pistachio Recipes
2 Ingredient Pistachio Cookies
Ingredients
- 1 cup (112g) pistachio flour
- 3 tbsp (1.5fl oz/44ml) maple syrup
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Add pistachio flour to a large mixing bowl. Drizzle maple syrup on top. Stir with a spatula until all of the pistachio flour is coated in syrup. If you pinch a clump of dough, it should stick together. If your dough is not sticking, add a little more syrup.
- Use a 1 tbsp cookie scoop to scoop the dough and release it onto your prepared baking sheet, spacing the dough about 2 inches apart. Very lightly wet your hands (to prevent sticking) and then roll each dough ball between your hands to form a smooth round ball. Place back onto cookie sheet. Press down on each dough ball with the palm of your hand or the back of a metal spoon so that it forms a thick round disk (between 1/4 and 1/2 inch thick). Smooth the edges of cookies if needed because the cookies do not spread much during baking. If desired, you can press some chopped pistachios on the surface of the cookies for decoration.
- Bake cookies for about 10-12 minutes until the cookies have puffed up and look set. Allow cookies to cool and fully set before removing them from the cookie sheet. The cookies will flatten slightly as they cool. Store uneaten cookies in an airtight container for 1-2 days at room temperature and longer in the fridge or freezer.
Notes
- You can use a 1.5 tbsp cookie scoop if you prefer bigger cookies. I liked making mine to be 1-2 bite cookies.
Hi dear can I use honey instead of maple syrup
Thank you
Hello! I don’t recommend using honey. Honey retains too much moisture, which causes the cookies to fall apart.
I made with almond flour and sugar free maple syrup.
We’re glad those adjustments worked well for you!
OMGOSH!! I love pistachio anything, but these little cookies are AMAZING! I nearly ate the whole batch! Very ingenious! I can’t wait to try with coffee in the mornings! Will be making them again and again!
Thank you for the recipe!
We’re so glad you loved these cookies!
I have not yet tried this but I’m wondering if it will work with cashew flour?
Sorry, we have only tested this recipe with pistachio flour or we have another version using almond flour.
Can diabetics have these?
We’re not able to provide guidance on modifying our recipes for diabetic-friendly adaptations. For personalized recommendations, we always suggest consulting your healthcare professional who can offer advice tailored to your specific needs.
These sound delicious. Would half almond and pistachio flour work do you think , making them almond pistachio biscuits.
Thanks
We haven’t tested this recipe with half pistachio and half almond flour but we do have a version with almond flour.
The recipe does not state ant ingredients ratios or oven temperatures!
All of the ingredients and amounts will be listed at the bottom of the post in the recipe card. You can also click the “Jump to Recipe” button at the top and it will take you right there.
Can I replace the maple syrup with raw honey?
I don’t recommend using honey. Honey retains too much moisture, which causes the cookies to fall apart.
I love pistachios cookies
We’re glad to hear it!
Can do I get pistachio flour? Can I make it in my food processor?
You can find it online at places like Amazon or check your local baking store. You can make pistachio flour at home but it is more complicated because you need to shell and peel the pistachios first. And it doesn’t usually get fine enough in a food processor. You would need something like a coffee grinder.
Where in the world do you find pistachio flour, do you make your own?
You can find it online at places like Amazon or check your local baking store. You can make pistachio flour at home but it is more complicated because you need to shell and peel the pistachios first. And it doesn’t usually get fine enough in a food processor. You would need something like a coffee grinder.
But what if you have nut allergies?
Sorry, we don’t have any substitutes for the pistachios in this recipe!
Is the nutrition based on 1 or 1.5 tablespoon cookie?
We used a 1 tbsp cookie scoop.