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:
- 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:
- [b]For the cookies:[/b]
- 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
- [b]For chocolate frosting (optional)[/b]
- 2 tbsp chocochip
- 1 tbsp butter
- 1 tbsp pistachio flakes
- Firstly sift flour, salt, baking soda, milk powder and corn flour. Place them aside.
- Combine condensed milk and butter in a mixing bowl. Beat until they appear soft and smooth.
- Now add the sifted flour and fold with the help of a rubber spatula.
- 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.
- Unwrap the dough and slice into squares or round.
- 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.
- Allow to cool on a wire rack. Once they are at room temperature store them into an air-tight container or box.
- This process is optional. Melt chocolate with butter on a double boiler or microwave for a minute. Allow to come to room temperature.
- Dip the cookies halfway and place them on baking paper or parchment paper. Sprinkle some pistachio flakes over the chocolate frosting.
- You could place them in the fridge and allow the chocolate to firm.
- Serve your pistachio cookies warm or chilled.
Harleen says
Pl tell how much in grams or cup 10 tblspn of butter is?
Ritika says
Hi I tried the receipe….though I liked the taste but my cookies are a little hard, the crispness inside is loved by everyone ….it’s only the first bite which is hard. Plz tell what went wrong….
maria says
Ritika thanks for positive views, guess the cookies got over baked. Try baking for lesser time and let me know.
Anitha says
Hi Maria, Could you let me know the reason for adding cornstarch/corn flour in this recipe? Can it be omitted?
Thanks,
Anitha
maria says
Anitha yes you could skip cornstarch added as didn’t use self raising flour for this recipe, hope we have helped you thanks and let us know how the cookies were?
rose says
tried the cookies they were yummy first felt the dough was sticky but after freezing and baking changed my mind. awesome recipe my family love dthem
maria says
Rose thankyou for trying them 🙂 and pleased to know your family liked the cookies.
sapna gupta says
Hi Could u send this recpic in grams
maria says
sapna 16 oz of flour would be app 170 gm, 200 ml sweetened condensed milk would be app 155 gm hope this help’s you. Let us know how the cookies were 🙂