Pistachio Cookies: Gluten/Sugar-Free

Five ingredients are all you will need to whip up this delicious gluten and sugar-free Italian Pistachio Cookies! Enjoy them as a breakfast on the go or an afternoon pick me up. These guilt-free cookies are a hit in these parts, and I suspect they will be at your house as well!


  • 1 cup of almond flour
  • 12 cups of pistachio flour (fresh ground pistachios)
  • 14 cup of honey 
  • 12 cups of shelled pistachios, chopped
  • 1/2 heaping cup of dries cranberries (optional)
  • 2 egg whites


  1. Preheat oven to 325°C.
  2. In a food processor or blender, blend 1 cup of shelled pistachio nuts until it has been ground into a fine flour similar to the consistency of almond flour.
  3. Combine almond and pistachio flours and egg whites and mix well.
  4. Gently warm ¼ cup of honey on low or in a warm water bath (place the bottom of the measuring cup in a large bowl of very hot water) to make it easy to mix and stir into almond pistachio mix.
  5. At this step, if you find your mix is far too wet add more pistachio or almond flour ¼ cup or less at a time. You don’t want the mix too dry though, it should remain fairly moist, if you add too much flour you will need to balance this out with another egg white.
  6. On parchment paper, spread out 1-2 cups of chopped pistachios or other nut preference.
  7. Using a spoon, scoop out 1-2 inch balls and roll them into the chopped pistachios until fully coated.
  8. Flatten balls slightly with a fork or between your palms and bake for 12-15 minutes.
  9. Enjoy!

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Lesley Wolman

All things fabulous! ❤️️

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