Pistachio Chocolate Chip Cookies (vegan)
Vegan Pistachio Chocolate Chip Cookies are loaded with salty pistachios and mini chocolate chips. The sweet/salty combo makes them an ideal baked treat! They’re egg-free and dairy-free!
Servings: 18 cookies
Ingredients
Dry
- 1 ½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ⅓ teaspoon Himalayan pink salt
Wet
- ½ cup + 1 Tablespoon refined coconut oil room temperature (see note)
- ⅓ cup coconut sugar or brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoons pure vanilla extract
- 2 Tablespoon non-dairy milk
Add-ins
- ½ cup non-dairy mini chocolate chips
- ½ cup salted pistachios coarsely chopped
Instructions
- Preheat the oven to 350ºF and line a baking sheet with parchment paper.
- In a medium bowl, mix the dry ingredients together.
- In a separate, larger bowl whip the coconut oil until smooth and silky. Then whip in the sugars until the mixture is light and airy. You can do this with a wooden spoon or a whisk.
- Mix in the vanilla extract and slowly add in the non dairy milk while continuing to mix.
- Add the dry ingredients into the bowl of wet and mix to form a dough.
- Fold in the pistachios and chocolate chips.
- Using a Tablespoon or cookie scoop, evenly place dough balls on the cookie sheet. Slightly flatten each cookie with the palm of your hand or the bottom of a glass.
- Bake at 350ºF for 10-12 minutes.
- Once cooled to the touch, place the cookies on a wire rack to cool fully..
- Store in an airtight container on the counter for 3-4 days.
Notes
- Coconut oil: Make sure your coconut oil isn't melted, or you will have soft, oily cookies. Also, I used refined coconut oil to keep the flavor neutral and classic, but feel free to use unrefined for a hint of coconut.
Nutrition
Serving: 1cookie | Calories: 100kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 92mg | Sugar: 12g