Eggless Pistachio Cookies (Quick & Easy)

Simple and easy Eggless Pistachio Cookies recipe with stepwise instructions. Just love pistachio cookies since I was a child. However in India, you get a different version which I would post the recipe soon.

These are sweet bomb which would just melt in your mouth. Pistachio cookies are perfect with a hot cup of tea during the evening with some pouring rain. Rain just add some romance and I love rain.

To further make them more flavorful and decorative. I have dipped them half  in chocolate however that’s optional. Also, these cookies are sweetened and made from condensed milk which gives them a great texture and taste.

The dough would appear sticky but don’t worry. Just chill them in the freezer for 30 mins into a log shape. Remove slice and bake. In fact you could make these a week in advance and freeze. Remove when you got to bake them. Doesn’t this sound convenient and time-saving method?

Since these are pistachio cookies adding pistachio flakes or chopped pistachios is a mandate. But yes for variation you could some almond flakes as well.

Let’s make eggless pistachio cookies recipe stepwise: 

1. Firstly sift flour, salt, baking soda, milk powder and corn flour. Place them aside.

2. Combine condensed milk and butter in a mixing bowl. Beat until they appear soft and smooth.

3. Now add the sifted flour and fold with the help of a rubber spatula.

4. Also, add vanilla essence, pistachio flakes and mix well.

5. Don’t over-mix the dough just bring them together. Place on a baking paper wrap nicely into a log shape and keep in the fridge for 40 mins or place in the freezer for 10-15 mins.

6. Unwrap the dough.

7. Slice into squares or round.

9.Allow to cool on a wire rack. Once they are at room temperature store them in an air-tight container or box.

10. This process is optional. Melt chocolate with butter in a double boiler or microwave for a minute. Allow to come to room temperature.

11. Dip the cookies halfway and place them on baking paper or parchment paper.

12. You could place them in the fridge and allow the chocolate to firm. Sprinkle some pistachio flakes over the chocolate frosting.

13. Serve your eggless pistachio cookies warm or chilled.

If you are looking for more eggless recipes then do check eggless chocochip cookies, eggless chocolate cookies, nankhatai, eggless shrewsbury cookies, eggless tutti frutti cookies, eggless coconut cookies and eggless jam cookies.

Eggless Pistachio Cookies recipe and the printable version below:

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Eggless Pistachio Cookies Recipe, How to make Eggless Pistachio Cookies

 

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Easy Eggless Pistachio Cookies Recipe.

Author: Maria@flavorsofmumbai.com

Recipe type: Eggless, Dessert

RecipeCuisine: General

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

For the cookies:

• 2 cup of flour or 16 oz / all purpose flour (refined flour or maida)
• 1 tbsp corn flour
• 1 tsp salt
• ½ tsp baking soda
• 200 ml sweetened condensed milk
• 10 tbsp unsalted butter
• 2 tbsp of pistachio flakes or as required
• 1 tbsp milk powder
• 1 tbsp vanilla extract or essence

For chocolate frosting (optional)

• 2 tbsp chocochip
• 1 tbsp butter
• 1 tbsp pistachio flakes

How to make the recipe?

1. Firstly sift flour, salt, baking soda, milk powder and corn flour. Place them aside.
2. Combine condensed milk and butter in a mixing bowl. Beat until they appear soft and smooth.
3. Now add the sifted flour and fold with the help of a rubber spatula.
4. Also add vanilla essence, pistachio flakes and mix well. Don't over-mix the dough just bring them together. Place on a baking paper wrap nicely into a log shape and keep in the fridge for 40 mins or place in the freezer for 10-15 mins.
5. Unwrap the dough and slice into squares or round.
6. Preheat the oven for 15 mins at 180ºC. Place the greased pan with cookies reduce the temperature to 170ºC and bake for 22-24 mins or until they are baked.
7. Allow to cool on a wire rack. Once they are at room temperature store them into an air-tight container or box.
8. This process is optional. Melt chocolate with butter on a double boiler or microwave for a minute. Allow to come to room temperature.
9. Dip the cookies halfway and place them on baking paper or parchment paper. Sprinkle some pistachio flakes over the chocolate frosting.
10. You could place them in the fridge and allow the chocolate to firm.
11. Serve your pistachio cookies warm or chilled.

Notes

1. Ensure you don't over mix the dough.
2. It's important you allow the to chill in the fridge before slicing them.
3. Frosting with chocolate is optional.

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