Flourless Pistachio Butter Chocolate Chip Cookies
These soft Flourless Pistachio Butter Chocolate Chip Cookies are made with 4 ingredients and are ready in less than 20 minutes. This easy recipe is dairy-free, gluten-free, and low in refined sugar.
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Rich, nutty, buttery, slightly sweet, slightly earthy, and highly decadent is how I would describe the combination of pistachio and chocolate in these Flourless Pistachio Butter Chocolate Chip Cookies. Pistachios are one of my favorite nuts. And, I love this combination of pistachios and chocolate! One bite of these cookies and I am swooning. Of course, I rarely ever stop after one bite!
These delicious cookies have a soft texture. This simple, small-batch recipe uses just one bowl, four ingredients, and zero flour, making it naturally gluten-free.
If you have family or friends who are avoiding sugar, this cookie recipe can be easily customized to be refined sugar-free, too. A couple of the cookies in these pictures are made with monkfruit sweetener and sugar-free dark chocolate chips. Similarly, dairy-free chocolate chips could be used for a dairy-free variation.
What makes these cookies so good, for me:
- Naturally gluten-free — no flour needed
- High-protein thanks to the homemade pistachio butter and egg, there are 9 grams of protein per cookie.
- Made with clean, simple ingredients
- Small-batch friendly (makes 4 cookies)
- Ready in about 18 minutes (including prep time and bake time)
- Perfect for anyone searching for healthy pistachio cookies, no-flour cookie recipes, or refined-sugar-free cookies.
Ingredients
For these easy flourless pistachio butter cookies, you’ll need:
- Pistachio butter (I used this homemade pistachio butter, but you can also use store-bought)
- Egg
- Sweetener (I have made some batches of these cookies with monkfruit sweetener and other batches with brown sugar)
- Chocolate chips (Dark chocolate chips, milk chocolate chips, semi-sweet chocolate chips, dairy-free chocolate chips, or refined sugar-free chocolate chips would all work well in this easy recipe)
If you are using homemade pistachio butter without any salt, I would add a pinch of salt to these cookies. And, by a pinch, I mean about 1/4 teaspoon or so. If you are using store-bought pistachio butter, it usually has salt added to it. Store-bought pistachio butter might also have sugar in it. So, you might want to cut back on the sweetener you use.
How to Make Flourless Chocolate Chip Cookies with Pistachio Butter
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a cookie sheet or baking sheet with parchment paper or a Silpat.
Step 2: Mix the Dough
Add the pistachio butter, egg, and sweetener to a large bowl. Using a spoon, stir this mixture well until smooth and thick. At first, the mixture will seem very wet, but as you mix it, the cookie dough firms up and combines. It will still be wet, but manageable. Then, fold in the chocolate chips.
Step 3: Scoop the Cookies
Using a spoon or cookie scoop, drop small, rounded mounds of dough onto your prepared cookie sheet. I usually make 4 mounds. Make sure to leave space between each cookie—they spread slightly as they bake. Then, using the back of your spoon, gently form these cookies into a circular shape.
Step 4: Bake
Bake for 15 minutes on the middle rack, or until the edges are lightly golden.
Step 5: Cool and Enjoy
Allow cookies to cool 5–10 minutes. These cookies are delicious warm or at room temperature with a cold glass of almond milk or a hot cup of tea or coffee. Heck, these would even pair well with your favorite soda.
Tips for Making these Cookies
- Stir the mixture well. When you first start to stir the ingredients together, you might be tempted to add in some oat flour or gluten-free flour to make the ingredients bind. But just keep stirring vigorously, and as if by magic, this cookie dough will firm up well.
- If you are using homemade pistachio butter without any salt, I would add a pinch of salt to these cookies.
- After these are done baking, make sure to let them rest. As soon as they come out of the oven, these cookies are tender and will fall apart if handled when they are hot.
Variations
- For extra pistachio flavor, add two tablespoons of chopped pistachios to the cookie dough. And, top each cookie with chopped pistachios before baking.
- Add a teaspoon of vanilla extract or cardamom to these cookies. In my humble opinion, both vanilla and cardamom seem to enhance the pistachio flavor so well.
- Melt some chocolate and drizzle it onto these baked gluten-free pistachio cookies for a bakery-style cookie. Also, this makes these even more heavenly for a chocolate lover!
- Sprinkle some flaky sea salt on top of these interesting cookies for even more depth of flavor.
- Not a fan of pistachios? Well, these Flourless Pistachio Butter Chocolate Chip Cookies can also be made with peanut butter (like these Flourless Peanut Butter Chocolate Chip Cookies) or almond butter, even.
Storage
When these cookies are completely cooled, they can be placed in an airtight container and stored on the kitchen counter for up to 3 to 4 days.
These cookies can also be frozen. Make sure they are wrapped in plastic and stored in a freezer-safe bag. I have frozen a small batch of these for about 2 weeks.
F.A.Q.’s
Yes, peanut butter can be substituted for the pistachio butter in these cookies, just like in these flourless peanut butter chocolate chip cookies.
I used homemade pistachio butter in this recipe, and I usually add salt to the pistachio butter. So, I didn’t see a need to add more salt to these cookies.
No, these cookies are not crisp or chewy. They are soft, dense, and so satisfying.
Yes, these cookies can be made softer and gooier. Simply bake them for 10-12 minutes instead of 15 minutes, and you will have a softer, gooier pestachio chocolate chip cookie!
Yes, this recipe can be doubled or tripled to make for a get-together. These cookies are a delicious, refined sugar-free, and gluten-free addition to any dessert table or cookie swap party.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1/2 cup Pistachio butter
- 1 egg
- 1/4 cup Monkfruit sweetener
- 1/4 cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a Silpat.
- Add the pistachio butter, egg, and sweetener to a large bowl. Using a spoon, stir this mixture well until smooth and thick. At first, the mixture will seem very wet, but as you mix it, the cookie dough firms up and combines. Then, fold in the chocolate chips.
- Using a spoon or cookie scoop, drop small mounds of dough onto your prepared cookie sheet. I usually make 4 mounds spaced about 2 inches apart. Then, using the back of your spoon, gently form these mounds into a circular “cookie” shape.
- Bake for 15 minutes or until the edges are lightly golden.
- Allow cookies to cool 5–10 minutes. These cookies are delicious warm or at room temperature with a cold glass of almond milk or a hot cup of tea or coffee.
Notes
- Stir the mixture well. When you first start to stir the ingredients together, you might be tempted to add in some oat flour or gluten-free flour to make the ingredients bind. But just keep stirring vigorously, and as if by magic, this cookie dough will firm up well.
- If you are using homemade pistachio butter without any salt, I would add a pinch of salt to these cookies.
- After these are done baking, make sure to let them rest. As soon as they come out of the oven, these cookies are tender and will fall apart if handled when they are hot.
I have never worked with monk fruit as we don’t get that here. You will have to post me some of these 😉
Need to make these ASAP! We love pistachios 🙂
I used store bought pistachio butter and brown sugar and these turned out fantastic. This is such an easy recipe. I will definitely be making these again.
I just made a batch of these and had one. I was skeptical as I have not made a flourless cookie before, but these are so delicious! I know the other 3 cookies will be gone before the end of the day. Thanks for this recipe.
So much flavor… with just 4 ingredients. I love it! I also really like how the pistachio butter and egg help to make this a more keto friendly treat. Oh… and thank you for the tip about using a pinch of salt if using homemade pistachio butter!
These flourless pistachio-butter chocolate-chip cookies look absolutely delicious – rich, nutty and perfectly indulgent.
This is a fantastic recipe. I have made your flourless PB chocolate chip cookies and they turn out great too. Never have leftovers.
I am making these for my diabetic neighbors for a Christmas.
I have some store-bought pistachio butter that I am going to use to make these! They look so good!