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!
If you love pistachios, then you’re going to enjoy these incredibly soft pistachio cookies that will just melt-in-your-mouth. These cookies are relatively simple to cook and makes a perfect after-school snack. Treat your kids with these yummy and delicious cookies, and they will devour them with a smile.
If your kids don’t have a liking for pistachios, no worries, feel free to experiment with whatever nuts they like – almonds, cashews or pecan.
I have to admit that growing up, I never liked pistachios, because of its distinctive flavor and texture. My mom used to sub pistachios with cashews or walnuts to suit my taste buds.
But now I always have a bag of pistachios tucked away for snacking in my pantry. To curb my midafternoon hunger prangs, I prefer to snack on these low-calorie nuts.
How to make Eggless Pistachio Cookies?
Start the recipe by blending sugar and butter. Add the remaining ingredients and knead a soft dough.
If the dough doesn’t bind well or feels dry, then add a teaspoon of extra milk.
Shape it like logs, wrap the dough and refrigerate. Make sure the dough is chilled for at least 30 minutes to an hour before baking.
COOKIE DOUGH THAT IS CHILLED BEFORE BAKING –
- will retain their shape much better and
- butter will not melt as soon as the cookies hit the oven.
Whereas, an un-chilled dough will make the cookies to spread causing a distorted shape. So, chilling a cookie dough is a significant step. Shape and bake as directed.
Recipe Contd…
After the dough is chilled, unwrap and cut the logs into 1-inch thick rounds.
Arrange on a baking tray and bake as directed. After 12 minutes these cookies turn out amazing – crispy around the edges and soft and chewy on the inside. Addition of chopped pistachios is what makes these cookies crunchy and irresistible!
But if you prefer crispy cookies then cut them thin. The thinner the cookies the crispy they will turn out to be.
Possible Substitutes!
I have experimented a couple of times with this recipe and here is what I recommend –
- Substitute whole wheat flour with maida (all purpose flour).
- Custard powder is an excellent substitute for milk powder.
- Feel free to use brown sugar instead of superfine sugar though brown sugar will impact the color of these cookies.
Word of advice, what could possibly go wrong!
- Bake the cookies for 10- 15 minutes ONLY.
- The color of the cookies will be light brown and will look under-cooked but do not over-bake them. If comfortable, you can broil the cookies for a few seconds to attain a deep rich color.
- Cookies will be soft when fresh out of the oven. Cookies will firm as they cool.
- There is no replacement for butter in this recipe. I did try with oil and spreadable butter, but the cookies couldn’t hold its shape and went flat.
I hope you give these yummy cookies a try. Let me know in the comments if you try this recipe. If you have any questions, I would be happy to answer them.
Are we friend's yet? For recipe ideas, do follow @ruchiskitchen on -
Don’t forget to ⭐ rate the recipe and leave me a comment below!
Eggless Wholewheat Pistachio Cookies
Ingredients
- 1 cup Whole Wheat flour
- 1/8 teaspoon Baking powder
- 1/2 cup Milk Powder
- - - A pinch of Salt
- 3/4 cup Chopped Pistachios
- 1/2 cup + 2 tablespoons Superfine Sugar or Brown sugar
- 1/2 cup Soften Unsalted Butter
- 1-3 teaspoon Milk (add more if the dough doesn't bind)
- 1 teaspoon Pistachio essence or any essence
Instructions
- Assemble all the ingredients.
- Combine butter and sugar until it forms a grainy mix. To this mix, add rest of the ingredients and create soft cookie dough.
- Shape the dough like logs and refrigerate it for an hour (1 hour ).
- Do not bake the un-chilled dough because the un-chilled mixture will make the cookies to spread and the result would be thin flattened cookies.
- I have chilled cookie dough logs. Unwrap the cookie dough and cut them into pieces — Preheat oven @350 degree F.
- Place dough rounds on a baking tray and space them at least 1.5 inches apart.
- Bake the cookies for bake for 10- 15 minutes. For me, the total baking time is 12 minutes. Depending on the oven temperatures, cooking time may vary.
- Rotate the cookies midway during the total cooking time. This way cookies will cook and brown evenly.
- Allow the cookies to cool down completely. Cookies will be soft when out of the oven, they will firm as they cool.
- Store them in an airtight container and good for 4-5 weeks, only if they last that long.
Manisha says
December 12, 2018 at 11:13 pmHi Ruchi- I cant wait to try these cookies during this holiday season, thank you very much for sharing this recipe! These cookies take me to my childhood in Delhi!
I have a question on the milk powder- is it available as ‘instant Dry Milk’ ? That is what I find in Walmart ( I live in US). Also does it matter if it is non-fat or whole dry milk?
Wishing you very happy holidays!
Manisha
Ruchi says
December 13, 2018 at 10:02 amInstant Dry Milk Powder, is the correct one. It doesn’t matter if it is non-fat or whole dry milk.
Happy Holidays to you too dear!!
Hope you like the cookies. 🙂
Sugarna Anantha krishnan says
November 2, 2018 at 9:17 pmHi Ruchi…After turning the cookies, should I need to preheat the oven again and set time? I have tried your eggless coconut cookies. Opening oven in between, was not satisfied with result. Setting correct time and baking once gave me good result… opening and turning cookies is a compulsory step??
Ruchi says
November 3, 2018 at 9:49 amSugarna, it’s not compulsory. You can skip through it.
Manisha Periwal says
August 23, 2018 at 2:15 amPistachios used are the salted one or the dry one?
Ruchi says
August 23, 2018 at 9:29 amPistachios are unsalted and dried.
Hemangini Sankhla says
March 26, 2018 at 7:12 amCan we use maida instead of whole wheat flour
Ruchi says
March 26, 2018 at 9:47 amSure you can!
Abraiz says
December 25, 2017 at 3:39 amCan i use dalda or vegetable shortenings instead of butter
Ruchi says
December 30, 2017 at 9:50 amI would not suggest substituting dalda or vegetable shortenings for butter because dalda has a different aroma and consistency. Also, this recipe requires creaming of butter and sugar together and other substitutes will fail to do so.
Shilpa says
December 23, 2017 at 4:54 pmHi Ruchi, i want to make different shapes out of dough..so should i refrigerate the dough first and then cut out shapes or vice versa , pls guide!!
Ruchi says
December 23, 2017 at 6:52 pmShilpa, you can shape and then refrigerate.
This way the cookies will maintain their shape beautifully.
Amu says
October 4, 2017 at 11:23 pmThe 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!
Ruchi says
October 5, 2017 at 9:58 amThanks for your lovely feedback Amu. 🙂
Would love to see your darling daughter’s creation. Mail me the pictures at [email protected]
Anju says
August 7, 2017 at 7:30 amIs it okay if you don’t add semolina therefore increase the wheat flour quantity
Ruchi says
August 7, 2017 at 8:41 amAnju, these cookies are made without semolina.
Jhanavi says
July 2, 2017 at 8:21 amFollowed 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.
Ruchi says
July 13, 2017 at 11:34 amThanks for sharing your wonderful feedback with me Jhanavi. Glad you liked the recipe. 🙂
Surbhi says
June 27, 2017 at 10:28 amThe 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
June 27, 2017 at 11:33 amAll 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.
Sonal says
June 21, 2017 at 3:43 pmThis is my favorite kind of cookies di 😍
Ruchi says
June 22, 2017 at 11:28 amMine too. Thanks dear. 😍😍
saleema says
May 11, 2017 at 4:10 amHi Ruchi!
The recipes are great!
Please let me know which oven do u use. I have an electric convection 1
Ruchi says
May 11, 2017 at 8:45 amThanks Saleema!
I have used an electric convection oven to bake the cookies.
Deepika says
April 22, 2017 at 3:26 amHi..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
April 22, 2017 at 10:24 amThis recipe has enough fat to bind the dough. Did you add milk to the dough? That could have taken care of the crumbly part.
Mega says
April 15, 2017 at 1:11 pmHey Ruchi
Nice recipe. Can you please tell if microwave can be used for cooking?
If yes, what should be the settings?
Ruchi says
April 15, 2017 at 4:31 pmThank 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.
Shikha says
December 20, 2016 at 4:51 amHi 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
December 20, 2016 at 11:35 amYes I do remember you Shikha. 🙂 Welcome back! In response to your query –
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.
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 –
2. Yes, you can use dairy milk powder. Use the unsweetened one to avoid sugar adjustments in the recipe. Thanks!
Audrey says
August 11, 2016 at 2:29 pmOh my, these sound scrumptious! Thank you for sharing with us on Creative K Kids Tasty Tuesdays.
Ruchi says
August 13, 2016 at 6:19 pmPleasure is all mine. Thanks for stopping by Audrey!
lathasuresh says
July 19, 2016 at 11:49 amVery nice receive. I prefer eggless receipes of cakes.
Ruchi says
July 20, 2016 at 7:35 amThanks, glad you liked. Please search “Eggless” on the blog for all egg-free cakes and cookies.
Pallavi Yadav says
July 18, 2016 at 12:28 pmReally awesome cookies. These are best tea time cookies. Goes yummy.
Ruchi says
July 18, 2016 at 3:11 pmThanks for your lovely feedback Pallavi. I second the thought that they are the best tea time cookies. 🙂
shiney says
July 18, 2016 at 5:08 amWould love to try , i have a doubt , is it necessary to add milk powder? instead of that can we add milk?
Ruchi says
July 18, 2016 at 8:01 amShiney, substituting milk with milk powder will make the cookie dough runny and difficult to work with.
beena says
July 14, 2016 at 8:28 pmReally tempting cookies . Will try soon
Ruchi says
July 16, 2016 at 7:25 amSure, thanks Beena. 🙂
Neha says
July 7, 2016 at 12:50 amHi 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
July 7, 2016 at 5:48 amThanks 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.
Baljit says
July 4, 2016 at 2:31 amLove your recipes
Ruchi says
July 4, 2016 at 11:07 amThank you!
Neela says
July 4, 2016 at 1:09 amVery tempting 😄
Ruchi says
July 4, 2016 at 11:08 amThank you!
shibani says
July 3, 2016 at 9:34 pmlooks delicious.pls adv the duration the logs need to be refrigerated.
Ruchi says
July 4, 2016 at 11:10 amThanks for pointing that out Shibani. Fixed that. 🙂
Aakanksha says
July 3, 2016 at 7:10 pmYummy!!!M surely gonna try this. What i can substitute for milk powder??
Ruchi says
July 3, 2016 at 7:19 pmThanks for stopping by Aakanksha! It’s mentioned in the recipe post – “Milk powder can be substituted with store bought custard powder.”
Renu says
July 3, 2016 at 1:39 amRuchi this recipe is really good. .I will soon tryng that for my kidzz.
Ruchi says
July 3, 2016 at 5:40 pmAwesome, thanks Renu. 🙂
Whisk Wise says
July 2, 2016 at 4:17 amHey! I made this with a few changes and I really love the recipe. I’m going to share it on my blog as well. 🙂
Ruchi says
July 2, 2016 at 9:29 amThanks for trying the recipe, glad you liked. 🙂
Vanitha says
July 1, 2016 at 6:09 amHealthy, nutritious and yummy too!! Good clicks.
Ruchi says
July 2, 2016 at 4:06 amThank you Vanitha! Glad you liked. 🙂