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 fairly 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.
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.
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.