Sugar-Free Pistachio Cookies
Indulge guilt-free with these irresistible Sugar-Free Pistachio Cookies—a perfect treat for those seeking healthier dessert options without compromising on flavor. Made with nutrient-rich almond flour and raw unsalted pistachios for a delightful crunch, these cookies are naturally sweetened with sugar substitutes like erythritol or stevia, making them ideal for low-carb and keto lifestyles. Softened butter and a hint of vanilla extract lend a rich, buttery depth, while a touch of salt perfectly balances the sweetness. With just 20 minutes of prep time and a quick bake, these cookies are easy to whip up and ideal for snacking, gifting, or enjoying with a cup of tea. Deliciously chewy and full of nutty goodness, they’re the ultimate sugar-free indulgence!
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Recipe Information
Ingredients
- 1 cup Raw unsalted pistachios
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.5 cup Butter, unsalted and softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Sugar substitute (e.g., erythritol or stevia blend)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a food processor, pulse the pistachios until they are roughly chopped. Do not over-process, as you want some texture in the cookies.
In a medium bowl, combine the almond flour and baking powder, and set aside.
In a large bowl, beat the softened butter with the sugar substitute until creamy and well-mixed, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and mix until fully incorporated.
Gradually add the almond flour mixture to the wet ingredients, mixing until a dough forms.
Fold in the chopped pistachios and mix until evenly distributed throughout the dough.
Scoop tablespoon-sized amounts of dough and roll them into balls. Place them on the lined baking sheet, spacing them about 2 inches apart.
Gently flatten each ball with the back of a fork or your palms to form cookie shapes.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.8 g | 261% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1165 mg | 51% | |
| Total Carbohydrate | 174.2 g | 63% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 12.1 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 377 mg | 29% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
