🍪 Mediterranean No-Sugar Pistachio Cookies
Gluten-free • Naturally sweet • Crunchy outside, soft inside
⏱ Time
Prep: 10 minutes
Bake: 12–15 minutes
Yield: 12–14 cookies
🧾 Ingredients
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1 cup unsalted pistachios, finely ground
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½ cup almond flour
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2 tbsp olive oil (extra virgin, mild)
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3 tbsp maple syrup or date syrup (no refined sugar)
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1 egg white
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½ tsp vanilla extract
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¼ tsp baking powder
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Pinch of sea salt
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Optional topping: chopped pistachios or sesame seeds
👩🍳 Instructions
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Preheat oven to 170°C (340°F). Line a baking tray with parchment paper.
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Grind pistachios into a fine meal (don’t over-process into butter).
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Mix dry ingredients: pistachio meal, almond flour, baking powder, and salt.
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Whisk wet ingredients: egg white, olive oil, maple/date syrup, and vanilla.
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Combine wet and dry until a soft dough forms.
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Shape cookies into small balls, flatten slightly on tray.
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Top with chopped pistachios if desired.
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Bake 12–15 minutes until edges are lightly golden.
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Cool completely—they firm up as they cool.
🌿 Mediterranean Touch
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Uses olive oil instead of butter
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Naturally sweetened (no white or brown sugar)
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Nut-based, inspired by Greek & Middle Eastern flavors
❓ Q & A
Q: Are these completely sugar-free?
A: No refined sugar. Sweetness comes from maple or date syrup.
Q: Can I make them keto?
A: Replace maple syrup with erythritol syrup or monk fruit syrup.
Q: Can I skip the egg?
A: Yes. Use 1 tbsp chia seeds + 3 tbsp water (let gel 10 minutes).
Q: Are they crunchy or soft?
A: Crisp edges, soft-chewy center.
Q: Storage?
A:
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Room temp: 2 days
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Fridge: 7 days
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Freezer: up to 1 month