Flourless Pistachio Cookies are definitely worth switching on your oven for baking even on such a hot day. These are cookies for all seasons, but they are the best alternative to ice cream or any other frozen treats in summer since they are really light yet yummy enough to satisfy your sweet tooth. Another great thing about these cookies are they are butter-free!
You will be amazed when you see how it’s possible to make wonderful pistachio cookies just with four ingredients. If you have never tried flourless cookies before, I highly recommend you to try these chewy cookies with a lovely green color coming from pistachio. Just pair these with cold milk, which is my favorite way of eating cookies in summer. I must warn you though that you will easily get addicted! You can eat the whole tray yourself, you will never feel bored due to their fresh flavor coming from coconut.
Grated coconut and powdered pistachio in these Flourless Pistachio Cookies make a perfect combination and you never need flour in them. You would probably not notice that these are flourless if Ididn’t reveal that secret. These pistachio cookies are one of the best flourless cookies I’ve ever had.
You don’t need flour of any kind in this recipe. Unlike most gluten-free cookies which are mostly made with rice flour as in these Chestnut Cookies or almond flour, these cookies have powdered pistachio and grated coconut as a substitution for flour.
These cookies are not crumbly and the dough holds together well although there is no butter in it. What makes it hold well is not a secret, just an egg white makes the magic. So what you need to do is to combine powdered pistachio, grated coconut, powdered sugar and egg white. Chill the dough to shape it easily, make balls from it and bake. See how easy?
What are you still waiting for? Run into your kitchen and make a batch of these and surprise your family or reward yourself!
- 1 cup powdered pistachio
- ¾ cup powdered sugar
- 1 cup grated coconut
- 1 egg white
- Preheat oven to 170C (340F).
- Combine all the ingredients and chill for 2 hours.
- Line an oven tray with parchment paper.
- Make small balls from the dough and bake for 7-8 minutes or until their top is very slightly golden.
- Cool them on a wire rack.
- Keep in an airtight container up to a week.