Eggless Wholewheat Pistachio Cookies

Eggless Wholewheat Pistachio Cookies are simple butter cookies that are studded with a hint of chopped pistachios and pistachio essence – super delicious, nutty and crunchy ! I bet you can’t eat just one!

Eggless Wholewheat Pistachio Cookies imageIf you love pistachios, you’re going to love these incredibly soft eggless wholewheat pistachio cookies that will just melt-in-your mouth. I have to admit that growing up, I never liked pistachios but now I just love them.

I always have a bag of pistachios tucked away for snacking in my pantry. To curb in-between hunger prangs, I prefer to snack on these low-calorie nuts. 

Don’t have a liking for pistachios. No worries, feel free to experiment with whatever nuts you like. Substitute pistachios with almonds, cashews or pecan. Addition of chopped pistachios is what makes these cookies crunchy and irresistible!

Eggless Wholewheat Pistachio Cookies photo

RECIPE DETAIL – Begin the recipe by combining sugar and butter together. Add the remaining ingredients and knead a soft dough. Add extra milk by a teaspoon, if the dough feels dry and difficult to bind.

Make sure to refrigerate the dough before baking. Cookie dough that is chilled before baking will hold its shape much better. Do not bake the un-chilled dough. Un-chilled dough will make the cookies to spread and the end result would be thin flattened cookies.

Eggless wholewheat pistachio cookies have just the right amount of sweetness in every bite. I prefer thick cookies, but feel free to cut the cookie dough to desired thickness. Bake at 350 degree F for 10-15 minutes.

Eggless Wholewheat Pistachio Cookies picture

These cookies has a perfect balance of texture – crunchy edges on top, soft and chewy in the center. I have experimented couple of times with this recipe and here is what I suggest – 

  • There is no replacement for butter in this recipe. I did try with oil and spreadable butter, the cookies went flat.
  • Substitute whole wheat flour with maida (all purpose flour).
  • Custard powder is a great substitute for milk powder.
  • Feel free to use brown sugar instead of superfine sugar. Though brown sugar will impact the color of these cookies.

Bake for 10- 15 minutes ONLY. The color of the cookies will be light brown in color and will look under-cooked but do not over-bake them. Cookies will will firm as they cool. If comfortable you can broil the cookies for few seconds to attain a deep rich color. Depending on the thickness, this recipe yields a little more than 2 dozen cookies.

Do give these yummy cookies a try. If you happen to make this recipe, please leave me a comment or share your pics with me on Facebook. I would love to see your creation and would be happy to answer any questions. Cheers!

Have a look at other eggless cookies – Eggless Tutti frutti, Eggless Oatmeal raisin cookies, NankhataiEggless coconut cookies.

Eggless Wholewheat Pistachio shortbread image

Eggless Wholewheat Pistachio Cookies
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
Eggless wholewheat pistachio cookies are simple butter cookies that are studded with a hint of chopped pistachios and pistachio essence - super delicious, nutty and crunchy ! I bet you can’t eat just one!
Servings Prep Time
25-35 COOKIES 40 MINUTES
Cook Time
10-15 MINUTES
Servings Prep Time
25-35 COOKIES 40 MINUTES
Cook Time
10-15 MINUTES
Eggless Wholewheat Pistachio Cookies
Votes: 7
Rating: 4.71
You:
Rate this recipe!
Print Recipe
Eggless wholewheat pistachio cookies are simple butter cookies that are studded with a hint of chopped pistachios and pistachio essence - super delicious, nutty and crunchy ! I bet you can’t eat just one!
Servings Prep Time
25-35 COOKIES 40 MINUTES
Cook Time
10-15 MINUTES
Servings Prep Time
25-35 COOKIES 40 MINUTES
Cook Time
10-15 MINUTES
INGREDIENTS
  • 1.5 cup Whole Wheat flour
  • 1/2 teaspoon Baking powder
  • 1/2 cup Milk Powder
  • 3/4 cup Chopped Pistachios
  • 3/4 cup Superfine Sugar or Brown sugar
  • 1/2 cup Soften Unsalted Butter
  • 1-3 teaspoon Milk (add more if the dough feels dry)
  • 1 teaspoon Pistachio essence or any essence
CHANGE SERVING SIZE: COOKIES
CHANGE UNITS:
METHOD
  1. Assemble all the ingredients.
  2. Combine butter and sugar until it forms a grainy mix. To this mix, add rest of the ingredients and form a soft cookie dough.
  3. Shape the dough like logs and refrigerate it for an hour (1 hour ).
  4. Do not bake the un-chilled dough because un-chilled dough will make the cookies to spread and the end result would be thin flattened cookies.
  5. Chilled cookie dough logs. Unwrap the cookie dough and cut them into pieces. Preheat oven @350 degree F.
  6. Place dough rounds on a baking tray and space them at least 1.5 inches apart.
  7. Bake the cookies for bake for 10- 15 minutes. For me total baking time is 12 minutes. Depending on the oven temperatures, cooking time may vary.
  8. Rotate the cookies midway during the total cooking time. This way cookies will cook and brown evenly.
  9. Allow the cookies to cool down completely. Cookies will be soft when out of the oven, they will firm as they cool.
  10. Store them in airtight container and good for 4-5 weeks, only if they last that long.
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44 Responses

  1. Amu says:

    The cookies turned out awesome!! My 2year old daughter made shapes out of play dough cutter, so now we have cookies of all shapes 🙂 how I wish I could post a picture!

  2. Anju says:

    Is it okay if you don’t add semolina therefore increase the wheat flour quantity

  3. Jhanavi says:

    Followed your recipe from FB group and it turned out really well. After going thru sum comments I made small peda type cookies and they were good. Thanks Ruchi.

  4. Surbhi says:

    The dough didn’t combine well to form log or cut into shape.. i had added milk as well.. what could be the reason?

    • Ruchi says:

      All depends on the type of flour you use. If the flour is not hydrated, cookie dough will fall apart. Add 1-2 tablespoon of butter to the dough and it will bind well.
      Chill, cut and bake the cookies.
      Keep me posted.

  5. Sonal says:

    This is my favorite kind of cookies di 😍

  6. saleema says:

    Hi Ruchi!
    The recipes are great!
    Please let me know which oven do u use. I have an electric convection 1

  7. Deepika says:

    Hi..Tried ur recipe today..It din turn out crispy inspite of it being thin..And also dough din bind well…I couldn’t cut ..Had to press hard n shape it..I baked for 20 min at 180 deg in otg..It turned brown but yet not crispy from inside

    • Ruchi says:

      This recipe has enough fat to bind the dough. Did you add milk to the dough? That could have taken care of the crumbly part.

  8. Mega says:

    Hey Ruchi
    Nice recipe. Can you please tell if microwave can be used for cooking?
    If yes, what should be the settings?

    • Ruchi says:

      Thank you Mega. Yes, these cookies can be baked in the convection mode of your microwave.
      Temperatures and baking time remains the same. Bake @350 degree F (180 degree C) for 10-12 minutes.

  9. Shikha says:

    Hi Ruchi
    This is Shikha. I posted you comment on red velvet cupcake. Hope you remember.
    Ruchi please help me with two things
    1. What is super fine sugar?? In India I usually find granulated sugar, powdered sugar, and icing sugar. How is this super fine sugar and can I substitute this with some another sugar I mentioned???
    2. In this recipe you used milk powder , can I substitute this with dairy whitenar as this is easily available in Indian market.

    • Ruchi says:

      Yes I do remember you Shikha. 🙂 Welcome back! In response to your query –
      1. In India, granulated sugar is normally used in day to day cooking. Powdered sugar is same as icing sugar. It is also known as confectioner’s sugar. The one I use is fine but grainy in texture. As you can see in this image – http://www.ruchiskitchen.com/wp-content/uploads/2015/11/orange-cake-2.jpg I prefer superfine sugar because it breaks down easily and blends quickly in baked goods. Use a blender to grind granulated sugar to it’s superfine form.
      2. Yes, you can use dairy milk powder. Use the unsweetened one to avoid sugar adjustments in the recipe. Thanks!

  10. Audrey says:

    Oh my, these sound scrumptious! Thank you for sharing with us on Creative K Kids Tasty Tuesdays.

  11. lathasuresh says:

    Very nice receive. I prefer eggless receipes of cakes.

  12. Pallavi Yadav says:

    Really awesome cookies. These are best tea time cookies. Goes yummy.

    • Ruchi says:

      Thanks for your lovely feedback Pallavi. I second the thought that they are the best tea time cookies. 🙂

  13. shiney says:

    Would love to try , i have a doubt , is it necessary to add milk powder? instead of that can we add milk?

  14. beena says:

    Really tempting cookies . Will try soon

  15. Neha says:

    Hi Ruchi
    I tried your recipe yesterday but somehow my cookies were not crispy. I baked exactly you mentioned and exact proportion of ingredients. That are soft like when biscuit due to humid get soft. Taste is good. Can you help me where I went wrong. Pls guide

    • Ruchi says:

      Thanks for trying the cookies Neha. If the dough rounds were cut thick than it will result in softer cookies more like a shortbread. To get a crispier texture, cut thin rounds out of the dough and bake. Hope this answers your query.

  16. Baljit says:

    Love your recipes

  17. Neela says:

    Very tempting 😄

  18. shibani says:

    looks delicious.pls adv the duration the logs need to be refrigerated.

  19. Aakanksha says:

    Yummy!!!M surely gonna try this. What i can substitute for milk powder??

    • Ruchi says:

      Thanks for stopping by Aakanksha! It’s mentioned in the recipe post – “Milk powder can be substituted with store bought custard powder.”

  20. Renu says:

    Ruchi this recipe is really good. .I will soon tryng that for my kidzz.

  21. Whisk Wise says:

    Hey! I made this with a few changes and I really love the recipe. I’m going to share it on my blog as well. 🙂

  22. Vanitha says:

    Healthy, nutritious and yummy too!! Good clicks.

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