Eggless Sesame Pista Cookies | Til Pista Cookies | Crispy No Egg Indian Cookies | Diwali Special

By Shilpa Khandelwal


Crispy, nutty & melt-in-mouth Eggless Sesame Pista Cookies aka Til Pista Cookies! Loaded with roasted sesame seeds + chopped pistachios. No eggs needed but texture is perfect. These crunchy cookies stay fresh 2 weeks in airtight box. Kids & adults both love with evening chai ☕ Perfect Diwali gifting recipe too.

Prep Time: 15 mins | Bake Time: 12-15 mins at 170°C | Total: 30 mins | Yield: 25-30 cookies

Ingredients for Eggless Sesame Pista Cookies

  • Maida / All Purpose Flour - 1.5 cups / 180 gms
  • Powdered Sugar / Bura - 1/2 cup / 100 gms
  • Butter - 3/4 cup / 150 gms, room temperature soft
  • Sesame Seeds / Til - 1/4 cup, roasted
  • Pistachios / Pista - 1/4 cup, chopped
  • Vanilla Essence - 1/2 tsp
  • Salt - Pinch

Method - How to make Til Pista Cookies without eggs

  1. Roast til: Dry roast sesame seeds on low flame 2 mins till light golden. Cool completely.
  2. Cream butter-sugar: Beat soft butter + powdered sugar + vanilla + pinch salt till light & creamy, 3-4 mins.
  3. Add flour: Add maida gradually. Mix with spatula to form soft dough. Don't over-knead.
  4. Add nuts: Add roasted sesame seeds + chopped pista. Gently fold in.
  5. Chill: Wrap dough in cling film. Refrigerate 20 mins. Easy to roll & shape.
  6. Shape: Roll 1/4 inch thick. Cut with cookie cutter or make small balls + flatten.
  7. Bake: Preheat oven 170°C for 10 mins. Bake cookies 12-15 mins till edges turn golden brown.
  8. Cool: Cool on tray 5 mins, then transfer to wire rack. Cookies crisp up as they cool. Store 2 weeks.
Pro Tips:
1. Roast sesame seeds well - raw til makes cookies bitter
2. Don't overbake or pista color will darken. Take out when edges are light brown
3. For gluten-free version, use almond flour + 2 tbsp milk

More Eggless Diwali Cookies:
Eggless Nankhatai | Ragi Coconut Cookies | Chocolate Almond Cookies

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