These Eggless Chocolate Pistachio Slice-and-Bake Cookies are perfectly crisp around the edges, soft and buttery on the inside, and bursting with rich chocolate flavor. The slice-and-bake method makes them a breeze—no rolling or decorating required! Plus, they’re completely egg-free, making them a great choice for anyone with egg allergies or intolerances. Whether it’s a casual treat or a special occasion, these cookies are guaranteed to impress every time!

A stack of eggless chocolate pistachio slice and bake cookies sits elegantly on a white background, surrounded by scattered pistachios.

Oriana’s Thoughts On The Recipe

There’s something so irresistible about the chocolate and pistachio combo. It’s like they were made for each other! The deep, rich flavor of chocolate pairs beautifully with the nutty, slightly sweet crunch of pistachios. These cookies are my go-to whenever I want something elegant yet easy—perfect with a cup of tea or as a sweet little treat after dinner.

The dough is simple to make, and the slice-and-bake method means there’s no rolling, cutting, shaping, or decorating involved. Plus, it’s egg-free, so it’s ideal for anyone with an egg allergy or intolerance.

The texture is irresistible, slightly crisp around the edges, soft and buttery on the inside, and loaded with chocolate flavor. Trust me, you’ll want to keep a batch of this dough in your freezer for whenever the craving strikes or when you need an easy dessert for guests.

What I Love About This Recipe

  • Chocolate + Pistachio = Magic: There’s just something so special about this flavor combination. The richness of chocolate and the crunch of pistachios create a cookie that’s both indulgent and sophisticated.
  • Perfectly Simple: Whether you’re a baking pro or a total beginner, this recipe is straightforward and foolproof. Slice-and-bake cookies take all the stress out of cookie-making.
  • Made with Pantry Staples: You don’t need any fancy ingredients to make these cookies. If you bake often, you probably already have most of the ingredients on hand.
  • Egg-Free and Fabulous: Perfect to share with anyone with egg allergy or intolerance. The recipe can also be easily adjusted to be dairy and gluten-free.
  • Perfect for Planning Ahead: The dough can be made ahead and frozen, so you can bake fresh cookies anytime you want—perfect for holiday baking or unexpected guests.
Close-up of eggless chocolate pistachio slice and bake cookies on a white surface, showcasing their perfect round shape.

Ingredients You’ll Need, Substitutions & Notes

Ingredients for baking: cream cheese, cocoa, vanilla, flour, pistachios, confectioners' sugar, butter, espresso powder, salt, and baking powder are arranged in glass bowls on a white surface—perfect for crafting Eggless Chocolate Pistachio Slice and Bake Cookies.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • All-Purpose Flour: The base of the cookie dough, providing structure.
  • Cocoa Powder: Adds rich chocolate flavor. Note: Use a good quality (unsweetened) for the best results. My fave is Cacao Barry Cocoa Powder 100% Cocoa Extra Brute.
  • Baking Powder: Helps the cookies rise slightly, giving them a soft texture.
  • Espresso Powder: Enhances the chocolate flavor. Note: Optional but highly recommended.
  • Salt: Balances the sweetness and enhances all the flavors.
  • Butter: Provides richness and a buttery flavor. Note: Use unsalted for better control of the salt level.
  • Confectioners’ Sugar: Gives the cookies a tender texture and just the right amount of sweetness.
  • Cream Cheese: Adds moisture and richness. Note: Make sure to use the full-fat version that comes in blocks.
  • Pistachios: Provide a lovely crunch and a nutty flavor.

Food Allergy Swaps

  • Nut-Free: To make this recipe nut-free, substitute pistachios for pumpkin seeds (pepitas). These seeds provide a similar texture and crunch.
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.

Potential Recipe Challenges & Pro Tips

  1. The Dough Feels Too Soft to Roll: This can happen if the butter or cream cheese was too warm when you mixed the dough. Pro Tip: Chill the dough for at least an hour in the refrigerator before rolling it into a log. Cold dough is much easier to work with.
  2. The Log is Crumbly When Slicing: Sometimes, the pistachios can cause the dough to break apart as you slice it. Pro Tip: Use a sharp knife and a gentle sawing motion. If the dough starts to crumble, let it sit at room temperature for a couple of minutes to soften slightly.
  3. Uneven Baking: If the slices have different thicknesses, they may bake unevenly. Pro Tip: Take your time slicing the log, aiming for consistent thickness. Using a ruler can help!

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, cocoa, baking powder, espresso powder, and salt together in a medium bowl and set aside.

A clear glass bowl filled with dry ingredients for eggless chocolate pistachio slice and bake cookies rests on a white surface.

Step 2 – Cream Butter and Sugars

Using an electric hand mixer or a stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese and beat until combined. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Dry Ingredients

Add the dry ingredients to the butter mixture, then mix on low until combined. Add chopped pistachios and mix until distributed throughout the dough.

Pro Tip:

I used my mini food processor to chop the pistachios.

Step 4 – Shape and Chill

Shape the dough into a log about 10 inches (25 cm) long. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to a month.

Step 5 – Cut and Bake

Preheat the oven to 350º F (180º C). Line two rimmed baking sheets with parchment paper.

Using a sharp knife, cut the log into 1/4-inch (6 mm) thick slices. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart. Bake for 12 to 14 minutes or until they just lose their glossy sheen and are slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Extra Recipe Tips For Success

  • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
  • Toast the pistachios before adding them to the dough for even more flavor.
  • Chill the dough overnight for deeper flavors and easier slicing.
  • Use a sharp knife to cut the cookies to get clean cuts.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. Use an oven thermometer to get a true reading of your oven’s temperature. Simply place it in the center of the oven before preheating. This small tool helps ensure your oven is at the correct temperature so your bakes are perfect every time!
  • Bake the cookies until t they lose their glossy sheen and are slightly puffy. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Several eggless chocolate pistachio slice and bake cookies are arranged on a white surface, topped with chopped pistachios. A small bowl of pistachios sits in the upper right corner, adding a perfect finishing touch.

Variations & Additions

  • Extra Chocolate! Drizzle or dip the cooled cookies with melted chocolate for an extra booze of chocolate flavor.
  • Sprinkle a pinch of flaky sea salt on top before baking for a sweet-and-salty twist.
  • Swap pistachios for hazelnuts or almonds for a different nutty flavor.
  • Roll the log in extra chopped pistachios or sugar before slicing for a decorative edge.

Storing and Freezing Instructions

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.

Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

Freeze Unbaked Cookie Dough: Cookie dough logs freeze well, too, for up to three months. Thaw the logs overnight in the refrigerator, then slice and bake.

Baking Frozen Cookie: Frozen cookies can be baked without thawing first! Add an extra minute to the baking time.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking mix. Ensure the mix contains xanthan gum for the best texture. See the details in my Food Allergy Swaps section above.

Can I skip the espresso powder?

Absolutely. The espresso powder enhances the chocolate flavor but is not essential.

Can I use salted butter?

Yes, but reduce the added salt in the recipe to balance the flavors.

Can I double this recipe?

Yes, you can absolutely double this recipe! Just make sure to double all the ingredients proportionally to maintain the right balance of flavors and textures. If using a stand mixer, ensure your bowl is large enough to handle the doubled dough.

An enticing stack of eggless chocolate pistachio slice and bake cookies sits on a white surface, surrounded by scattered pistachio pieces.

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Recipe Card

A stack of eggless chocolate pistachio slice and bake cookies sits elegantly on a white background, surrounded by scattered pistachios.

Eggless Chocolate Pistachio Slice and Bake Cookies

Oriana Romero
These Eggless Chocolate Pistachio Slice-and-Bake Cookies are perfectly crisp around the edges, soft and buttery on the inside, and bursting with rich chocolate flavor. The slice-and-bake method makes them a breeze—no rolling or decorating required! Plus, they’re completely egg-free, making them a great choice for anyone with egg allergies or intolerances. Whether it’s a casual treat or a special occasion, these cookies are guaranteed to impress every time!
No ratings yet
Prep Time 10 minutes
Cook Time 14 minutes
Chilling Time: 2 hours
Total Time 2 hours 24 minutes
Servings 22 cookies

Equipment

Ingredients
 

  • 1 1/4 cups (175 g) all-purpose flour
  • 1/3 cup (33 g) cocoa powder
  • 1/2 teaspoon (2 g) baking powder
  • ¼ teaspoon espresso powder
  • 1/4 teaspoon (1 g) salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2/3 cup (80 g) confectioners’ sugar
  • 2 tablespoons (30 g) cream cheese, softened
  • ½ cup (85 g) raw pistachios, roughly chopped

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • Whisk the flour, cocoa, baking powder, espresso powder, and salt together in a medium bowl and set aside.
  • Using an electric hand mixer or a stand mixer, cream the butter and sugar over medium speed until light and fluffy, about 3 minutes. Add the cream cheese and beat until combined. Scrape down the sides and bottom of the bowl as needed.
  • Add the dry ingredients to the butter mixture, then mix on low until combined. Add chopped pistachios and mix until distributed throughout the dough.
  • Shape the dough into a log about 10 inches (25 cm) long. Wrap the log with plastic wrap and refrigerate for at least 2 hours or up to a month.
  • Preheat the oven to 350º F (180º C). Line two rimmed baking sheets with parchment paper.
  • Using a sharp knife, cut the log into 1/4-inch (6 mm) thick slices. Arrange the slices on the prepared baking sheets, spacing them about 1 inch apart.
  • Bake for 12 to 14 minutes, or until they just lose their glossy sheen and are slightly puffy. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Oriana’s Notes
 
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
 
Freeze Baked Cookies: Let the cookies cool completely after baking. Then place on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place the cookies in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
 
Freeze Unbaked Cookie Dough: Cookie dough logs freeze well, too, for up to three months. Thaw the logs overnight in the refrigerator, then slice and bake.
 
Baking Frozen Cookie: Frozen cookies can be baked without thawing first! Add an extra minute to the baking time.
 
Food Allergy Swaps:
  • Nut-Free: To make this recipe nut-free, substitute pistachios for pumpkin seeds (pepitas). These seeds provide a similar texture and crunch.
  • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. To substitute the cream cheese, I like to use Violife Just Like Cream Cheese Original.
  • Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
 
Potential Recipe Challenges & Pro Tips:
  1. The Dough Feels Too Soft to Roll: This can happen if the butter or cream cheese was too warm when you mixed the dough. Pro Tip: Chill the dough for at least an hour in the refrigerator before rolling it into a log. Cold dough is much easier to work with.
  2. The Log is Crumbly When Slicing: Sometimes, the pistachios can cause the dough to break apart as you slice it. Pro Tip: Use a sharp knife and a gentle sawing motion. If the dough starts to crumble, let it sit at room temperature for a couple of minutes to soften slightly.
  3. Uneven Baking: If the slices have different thicknesses, they may bake unevenly. Pro Tip: Take your time slicing the log, aiming for consistent thickness. Using a ruler can help!
 
Extra Recipe Tips For Success:
  • Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
  • Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
  • Toast the pistachios before adding them to the dough for even more flavor.
  • Chill the dough overnight for deeper flavors and easier slicing.
  • Use a sharp knife to cut the cookies to get clean cuts.
  • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. Use an oven thermometer to get a true reading of your oven’s temperature. Simply place it in the center of the oven before preheating. This small tool helps ensure your oven is at the correct temperature so your bakes are perfect every time!
  • Bake the cookies until t they lose their glossy sheen and are slightly puffy. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just 5 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.
 
Variations & Additions:
  • Extra Chocolate! Drizzle or dip the cooled cookies with melted chocolate for an extra booze of chocolate flavor.
  • Sprinkle a pinch of flaky sea salt on top before baking for a sweet-and-salty twist.
  • Swap pistachios for hazelnuts or almonds for a different nutty flavor.
 
 
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 88kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 13mgSodium: 42mgPotassium: 60mgFiber: 1gSugar: 0.3gVitamin A: 156IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Dessert
Cuisine American
Calories 88
Keyword chocolate cookies egg-free Pistachio recipe

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