Vegan flourless pistachio cookies

vegan flourless pistachio cookies stack

I love eating well and feeling healthy, but I do have one weakness, which tends to rear its ugly head now and again. In case my free e-book full of sweet recipes hasn’t conveyed that impression, I have a massive sweet tooth!

It also happens that you guys seem to go crazy for sweet recipes much more than the savoury ones and that’s more than enough encouragement as far as I’m concerned. I do try to keep my sweet cravings in check as I know that excess sugar tends to wreak havoc with your body, but balance is everything and so one small cookie with your afternoon coffee shouldn’t hurt, should it?

These vegan flourless pistachio cookies require only 5 ingredients, are super simple to make and contain no gluten. They are crunchy on the outside and chewy on the inside.

They keep well (if you are able to leave them alone, that is) and even if they do go a bit stale after a few days, they are still very nice when dunked in hot tea or coffee.

PS: If you make my vegan flourless pistachio cookies, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!

whole pistachios in a jar

ground pistachios

vegan flourless pistachio cookies raw

vegan flourless pistachio cookies baked

vegan flourless pistachio cookies close up

5.00 from 3 votes


  • 100 g / just under 1 cup almond meal or slivered almonds
  • 150 g / 1 cup shelled pistachios*, divided
  • 80 g / heaped 1/3 cup caster sugar
  • 50 ml / 3½ tbsp aquafaba / chickpea brine**
  • zest of 1 small orange (optional)


  1. If using slivered almonds, grind them into a powder (it doesn’t need to be super fine) in a coffee grinder or a food processor.
  2. Take 100 g of pistachios and grind them into a coarse powder (doesn’t need to be as fine as almond meal). Leave a few bigger chunks in for extra texture.
  3. Chop remaining 50 g of pistachios quite coarsely and spread them on a large plate.
  4. In a big mixing bowl, combine almond meal / ground almonds, ground pistachios, sugar and orange zest (if using). Mix it all well and then add enough aquafaba (I used 50 ml, it may end up being a more or a bit less) to bind all the ingredients together and produce a sticky cookie dough.
  5. Divide dough into 14 equally sized pieces – I used scales (each cookie weighs 25 g). Roll each portion of dough between the palms of your hands and then lightly press into chopped pistachios to coat on both sides.
  6. Preheat the oven to 175° C / 350° F. Place the cookies on a parchment-lined baking tray. Bake for about 15 minutes, until they are lightly browned on top. Remove from the oven and let the cookies cool down before transferring to a plate (or else they may fall apart). Store in an airtight container.


*You can use almonds or hazelnuts instead.

**Aquafaba is chickpea brine obtained from a tin of chickpeas or you can make your own. When making your own, soak chickpeas in lots of water overnight, rinse and put in a large pot with lots of water. Bring to the boil and simmer for about 1 hour (until beans are soft). Remove cooked chickpeas with a slotted spoon and what’s left in your pot is aquafaba. If it is too runny (ideally it should resemble egg whites), you can concentrate it a bit by simmering it on a low heat (without a lid) until it reaches the desired consistency. Cool it down before using in these cookies.

My recipe is adapted loosely from this recipe.