Chewy Pistachio Cookies
These pistachio cookies are ultra chewy and have an almost fudge-like texture. They’re made with just a few simple ingredients and come together in the food processor after you grind the pistachios. For an ultra-green color, use Sicilian pistachios, and don't toast the nuts. However, toasted nuts will taste amazing and give extra nuttiness to the cookies. Flourless, gluten-free, and addictively delicious! They are also quite sweet and rich.
Servings: 18 cookies
Ingredients
- 2 cups pistachios (280 grams)
- 1 cup granulated sugar (200 grams)
- ¾ cup powdered sugar (75 grams)
- ½ teaspoon salt
- ¼ teaspoon ground cardamom or cinnamon
- 2 egg whites
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Fit a food processor with a blade attachment.
- Place the pistachios, granulated sugar, powdered sugar, salt, and cardamom in the food processor. Process until the pistachios look like sand. You may need to stop the processor and scrape the corners a couple of times. Don’t process the mixture too long or it will turn into sweet nut butter.
- Add the egg whites and vanilla extract to the food processor and pulse until well combined. Scrape the sides and pulse a few more times. The mixture should look like a thick, sticky dough.
- Use a 2-tablespoon sized cookie scoop and scoop balls of cookie dough. Place the cookie dough on the baking sheets, spacing them 3-inches apart.
- Bake the cookies for 12 to 14 minutes until they get slightly puffy and start to crack on the tops. Don’t over bake the cookies. They will appear slightly soft in the center and they should not get too browned.
- Let the cookies cool on the baking sheets
Notes
Toasted vs. raw pistachios: Toasting adds more depth of flavor. Raw pistachios keep a brighter green color.
How to toast pistachios: Spread them in a single layer on a baking sheet and bake at 350°F for 6–10 minutes. Let them cool completely before adding them to the food processor.
Make-ahead tip: You can make the dough 3–5 days ahead and store it in the fridge. Cold dough is harder to scoop, so let it sit at room temperature until it softens enough to scoop easily.
About Bronte pistachios: The cookies in the photos were made with Sicilian (Bronte) pistachios from Bronte, Sicily. They’re known for their deeper green color and richer flavor, but this recipe works well with any pistachios you have.
Ingredient note: Powdered sugar is the same as confectioners’ sugar.
Nutrition
Serving: 1 serving | Calories: 143kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 124mg | Fiber: 2g | Sugar: 17g
