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!
If 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!
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.
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!