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    Recipe Index » Eggless Desserts » Eggless Cookies » Eggless pistachio cookies

    Eggless pistachio cookies

    Published: Aug 11, 2012 · Last Modified: Apr 12, 2019 by Kanan Patel / 22 Comments

    Jump to Recipe Pin Recipe

    Eggless pistachio cookies - These are crispy with rich, buttery and slightly lemony flavor cookies.

    Eggless pistachio cookies (How to make pistachio cookies without eggs)

    Lemon zest gives cookies a new taste and adds nice tang to it. Chopped pistachios give nice salty and nutty flavor and some crunch to cookies.

    I have adapted this eggless pistachio cookies recipe from celebrity chef Sanjeev Kapoor’s recipe. His recipes are always a success to me. And this one is just like a heaven. Once you have a bite of it and you will not believe how yummy these cookies are.

    In this recipe, we adding cold butter to the flour. And then mixing it till we get crumbly texture. Cookies made with this method will be crispy and flaky. The perfect texture for this kind of cookies.

    Kids will love this kind of cookies. They would love to eat it after they come home from school.

    Make this delicious lemon pista cookies and let me know how you like it.

    Check out More eggless cookies
    Eggless chocolate chip cookies  //  Eggles nutella cookies  //  Eggless almond cookies  // Eggless coconut cookies


    How to make eggless pistachio cookies recipe (Step by Step Photos):


    or Jump to Recipe

    1) Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and sugar) in a bowl.
    eggless pistachio lemon cookies

    2) Mix well till incorporated.
    eggless pistachio lemon cookies

    3) Add chilled butter.
    eggless pistachio lemon cookies

    4) And using your finger tips or fork incorporate butter and flour together. It will be crumbly texture.
    eggless pistachio lemon cookies

    5) Then add pistachios and lemon zest.
    eggless pistachio lemon cookies

    6) Mix well.
    eggless pistachio lemon cookies

    7) Add 1 ½ tablespoons of milk.
    Eggless pistachio cookies (How to make pistachio cookies without eggs)

    8) And make into dough.
    Eggless pistachio cookies (How to make pistachio cookies without eggs)

    9) Roll the dough into a log shape which is 1 ½ inches in diameter.
    Eggless pistachio cookies (How to make pistachio cookies without eggs)

    10) Roll the log in parchment pepper and keep in freezer for 20 minutes to chill. You can keep refrigerated overnight and bake cookies next day.
    Eggless pistachio cookies (How to make pistachio cookies without eggs)

    11) Meanwhile preheat the oven to 350 degrees F or 180 degrees C. Line a baking sheet with parchment paper.

    12) After log is firmed and chilled. Remove it from freezer. And slice it into ¼ inch thick slices using sharp knife.
    eggless pistachio lemon cookies

    13) Arrange them in prepared baking sheet. Arrange the cookies couple of inches apart because they will spread a little.
    eggless pistachio lemon cookies

    14) Bake them for 14 – 15 minutes or till you will see light brown around the edges.
    eggless pistachio lemon cookies

    15) Let it cool for 5 minutes in pan itself then remove it on cooling rack and let it cool completely.
    eggless pistachio lemon cookies

    Serving suggestion: I like to eat it as such. Serve it to your guests with a cup of tea or coffee.

    eggless pistachio lemon cookies

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    eggless pistachio lemon cookies
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    Eggless pistachio cookies

    5 from 1 vote
    Tried this recipe? Leave a comment and/or give ★ ratings
    US measuring cups are used (1 cup = 240 ml)
    Author: Kanan
    Course: Dessert
    Cuisine: American
    Calories: 156kcal
    Servings 24 cookies
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 1 cup All purpose flour (Maida)
    • 2 tablespoons Corn flour (corn starch)
    • 1 teaspoon Baking powder
    • ¼ teaspoon Salt
    • ½ cup Sugar
    • 1 stick or ½ cup Unsalted Butter cut into small pieces and keep in refrigerator till needed. Because we need chilled butter.
    • 25 Pistachios roughly chopped
    • Lemon Zest from 1 lemon
    • 1 ½ tablespoons Milk

    Instructions 

    Making the dough:

    • Take all dry ingredients (all purpose flour, corn flour, baking powder, salt and sugar) in a bowl.
    • Mix well till incorporated.
    • Add chilled butter. And using your finger tips or fork incorporate butter and flour together. It will be crumbly texture.
    • Then add pistachios and lemon zest. Mix well.
    • Add 1 ½ tablespoons of milk. and make into dough.
    • Roll the dough into a log shape which is 1 ½ inches in diameter.
    • Roll the log in parchment pepper and keep in freezer for 20 minutes to chill.

    Making eggless pistachio cookies:

    • Meanwhile preheat the oven to 350 degrees F or 180 degrees C. Line a baking sheet with parchment paper.
    • After log is firmed and chilled. Remove it from freezer. And slice it into ¼ inch thick slices using sharp knife.
    • Arrange them in prepared baking sheet. Arrange the cookies couple of inches apart because they will spread a little.
    • Bake them for 14 – 15 minutes or till you will see light brown around the edges.
    • Let it cool for 5 minutes in pan itself then remove it on cooling rack and let it cool completely.

    Nutrition

    Serving: 2cookies | Calories: 156kcal | Carbohydrates: 18.2g | Protein: 1.8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 210mg | Potassium: 87mg | Fiber: 0.6g | Sugar: 8.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Anitha

      July 12, 2016 at 6:15 am

      Hi Kanan,
      I am looking to make Pista cookies. Could you let me know the importance of adding corn flour in this recipe? Can it be skipped?

      Thanks,
      Anitha

      Reply
      • Kanan

        July 13, 2016 at 7:11 pm

        Yes you can skip it if you do not have.
        But corn flour makes the cookies more crispy

        Reply
    2. poonam

      December 10, 2013 at 10:13 pm

      What is the advantage of freezing the dough ?

      Reply
      • Kanan

        December 10, 2013 at 10:19 pm

        It will prevent the cookie from spreading too much while they bake. and so it will hold its round shape.

        Reply
    3. Hema

      August 21, 2012 at 6:04 pm

      Has come out really superb..

      Reply
    4. ATasteOfMadness

      August 18, 2012 at 12:57 am

      I LOVE pistachios. This looks fantastic, and eggless? Perfect for when I run out (which happens far more often than I would like..)

      Reply
    5. Shobha Kamath

      August 14, 2012 at 12:14 pm

      Cookies look nice and crispy. I am sure it tastes gr8 too!

      Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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