Matcha Pistachio Cookie (4 Ingredients, Gluten-Free!)
These easy matcha pistachio cookies are naturally gluten free and only take four ingredients. You can actually omit the matcha for a plain pistachio cookie as well.
Ingredients
- 2 cups shelled, roasted pistachios (240 g)
- 1 cup granulated sugar (200 g)
- 1 tsp strong matcha powder
- 1 large egg
Instructions
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a food processor or strong blender, pulse pistachios, sugar, and matcha until you get a nut butter begins to form. It's okay if the mixture is somewhat powdery, as long as the pistachios are well ground.
- Transfer pistachio mixture to a mixing bowl and add egg. Mix until a dough forms.
- Divide dough into 16 equal pieces. Roll each piece into a ball and place on your baking tray.
- Press a fork down on the center of each cookie dough ball to slightly flatten them.
- Bake for 10-12 minutes or until cookies begin to puff up and you can see cracks along the surface where steam is escaping.
- Remove cookies from oven and let cool completely before eating. Cookies will be very soft and fall apart when hot but will stay together when cool. Leftovers can be kept in an airtight container at room temperature.
Notes
Feel free to omit the matcha for plain pistachio cookies!
If you'd like, you can substitute one cup of pistachio butter and mix in the sugar, egg, and matcha by hand rather than grind your own pistachios. However, pistachio butters may vary in how oily they are and how much sugar they have added, which will change the overall taste and texture of your final cookie, so I recommend making the recipe as written.
If your pistachios are unsalted, I recommend adding 1/2 teaspoon kosher salt to your dough.
To modify this recipe to make Dubai chocolate "scarecrow" cookies, please scroll up through the blog post to see my instructions.