Mediterranean No-Sugar Pistachio Cookies

Naturally sweet pistachio cookies inspired by Mediterranean baking—simple ingredients, fragrant, lightly crisp outside, tender inside. Sweetened only with nuts (and optional dates).

Prep time: 15 minutes
Bake time: 12–15 minutes
Yield: 12–14 cookies
Skill level: Easy

Ingredients

Base

• 1½ cups raw pistachios, shelled
  (unsalted, no sugar)

• 1 cup almond flour

• 1 large egg white

• 1 tsp orange or lemon zest

• ½ tsp vanilla extract

• ¼ tsp salt

Optional natural sweetness (still no sugar)

• 2–3 Medjool dates, very finely chopped
  (optional but recommended for balance)

For texture & aroma (optional)

• ¼ tsp cardamom or cinnamon

• 1 tbsp extra-virgin olive oil (very Mediterranean!)

Instructions

1. Prep the pistachios

• Preheat oven to 350°F (175°C)

• Lightly toast pistachios for 5–7 minutes

• Cool completely

Pulse pistachios in a food processor until finely ground (not paste).

2. Make the dough

In a bowl, combine:

• Ground pistachios

• Almond flour

• Salt

• Citrus zest

• Spices (if using)

Add:

• Egg white

• Vanilla

• Olive oil (if using)

• Finely chopped dates (if using)

Mix until a soft, slightly sticky dough forms.

3. Shape

• Scoop 1 tablespoon per cookie

• Roll into balls and gently flatten

• Place on lined baking sheet

Optional: press a whole pistachio on top.

4. Bake

• Bake 12–15 minutes

• Edges should be lightly golden; centers soft

Cool on the tray for 10 minutes, then transfer.

Texture & Flavor Notes

• Day 1: soft-centered, nutty, fragrant

• Day 2: slightly firmer, more cookie-like

• Flavor: pistachio-forward, citrusy, not dessert-sweet

Q & A Section

Q: Are these truly sugar-free?

A: Yes—no refined or added sugar. Pistachios and optional dates provide natural sweetness.

Q: Can I skip the dates?

A: Yes. Cookies will be more savory-leaning and very traditional Mediterranean.

Q: Are these keto?

A: Not strictly (pistachios + dates have carbs), but they’re low sugar and grain-free.

Q: Can I use honey or maple syrup?

A: You can, but then they’re no longer sugar-free. Add 1–2 tablespoons and reduce egg white slightly.

Q: Why did my cookies spread too much?

A:

• Pistachios over-processed into butter

• Dough too warm

Fix: Chill dough 15 minutes.

Q: Can I make them vegan?

A: Yes.

• Replace egg white with 1 tbsp aquafaba

Q: How do I store them?

A:

• Room temp: 3 days (airtight)

• Fridge: up to 1 week

• Freezer: up to 2 months

Q: What do these pair well with?

A:

• Greek coffee

• Mint tea

• Plain yogurt

• Fresh berries.