These fudgy vegan Chocolate pistachio cookies are loaded with rich chocolate flavor with crispy edges and a soft and chewy center. They are studded with crunchy pistachios and chocolate chips, the perfect combination!
These chewy pistachio cookies are really easy to make and perfect any time of year when you are craving a great chocolate cookie. I like to eat them warm straight out of the oven when the chocolate chips are still melted.
Making chocolate chip pistachio cookies is also really easy, they are made in one bowl with no chill time needed. Just like these gluten-free Oat Flour Chocolate Chip Cookies.
For more vegan cookie recipes, check out my Vegan Chocolate Chip Banana Cookies or these healthy double chocolate banana coconut cookies.
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Ingredients
These easy vegan chocolate and pistachio cookies are made with just a few, basic ingredients, listed below.
For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.
- Vegan butter, use the stick butter, not the one in a tub you spread on bread. Make sure it is room temperature and soft so it will be easy to cream up.
- Brown sugar, make sure to pack it into the measuring cup to get the right amount.
- Granulated sugar, I like to use organic.
- Almond milk, unsweetened or other plant-based milk like soy milk.
- Vanilla extract, Vanilla is such a classic cooke flavor and goes really well with the chocolate and nutty flavor from the pistachios. Vanilla bean paste or vanilla powder can also be used.
- Almond extract, optional but gives these cookies a lovely nut taste.
- All-purpose flour, measured correctly. Fluff it up with a spoon and then spoon the flour into the measuring cup.
- Cocoa powder, unsweetened and good quality for maximum chocolate flavor.
- Cornstarch, a little helps hold these vegan chocolate pistachio cookies together.
- Baking soda, just a little to give these cookies a little lift and chewy texture.
- Salt, just a little to enhance and balance the flavours.
- Vegan dark chocolate chips, or a chopped chocolate bar. Use your favourite chocolate to make these decedent double chocolate pistachio cookies.
- Pistachios, shelled and chopped.
See recipe card for quantities.
Instructions
These Chocolate chip cookies with pistachios are easy to make in just one bowl. Follow the step-by-step photos below to learn how to make vegan chocolate cookies.
For the full written instructions, see the recipe card at the bottom.
- Step 1: To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
- Step 2: Add milk, vanilla extract and optional almond extract, mix until combined. Then add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
- Step 3: Mix on low speed until the cookie dough just comes together.
- Step 4: Fold in the chopped pistachios and the chocolate chips.
Step 5: Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper.
Step 6: Top the cooke dough with optional extra chocolate chips and pistachios. Place them at least 2 inches apart, because they will spread in the oven. Bake the cookies, they will be still be soft in the middle, but will firm up as they cool.
Hint: Let the pistachio chocolate cookies cool down for about 10 min before moving them to a cooling rack to cool down completely. These vegan chocolate cookies will be soft and delicate when they are first taken out of the oven. The ages will set and firm up but the center will still be a little soft and chewy.
Substitutions and Variations
- Nuts – instead of pistachios, any chopped nuts of choice can be used. Other tasty options are pecans, walnuts or almonds.
- Chocolate – This chocolate pistachio cookie recipe calls for vegan dark chocolate chips, but a chopped up chocolate bar can also be used. Milk chocolate chips work as well, but the cookies will be a lot sweeter.
- Sugar – the brown sugar can be replaced with coconut sugar for a less sweet and refined sugar free cookie. Optional is to also add 1 tablespoon of maple syrup, since the coconut sugar is dryer than brown sugar.
Also check out my Vegan Chocolate Chip Banana Cookies or these Oat Flour Chocolate Chip Cookies.
Storage
Store these chocolate pistachio cookies in an airtight container or ziplock bag for up to 3-4 days.
They can also be frozen. Place the cookies in a freezer friendly container or ziplock bag, try to press out as much air as possible when closing the bag. Freeze for up to 3 months. Let the cookies defrost in room temperature.
For more cookie recipes check out these
Top Tip
For the best result, weigh the ingredients with a kitchen scale. Also use good quality, unsweetened cocoa powder and vegan chocolate chips. If you don’t have a kitchen scale, start by fluffing the all-purpose flour with a spoon. Then, scoop the flour loosely into the measuring cup, and level it off with a knife. If the flour is packed into the measuring cup, you will end up with more flour than needed, and a dense and dry cookie.
FAQ
Oh yes! Chocolate, especially dark chocolate tasted great combined with the crunch and salted pistachios.
Store these chocolate pistachio cookies in an airtight container, or ziplock bag, for up to 3-4 days.
Yes, instead of pistachios you can use other nuts of choice like chopped walnuts, pecans or hazelnuts.
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These fudgy vegan Chocolate pistachio cookies are loaded with rich chocolate flavor with crispy edges and a soft and chewy center. They are studded with crunchy pistachios and chocolate chips, the perfect combination!
- ½ cup (110g) vegan butter, room temperature
- ½ cup (120g) granulated sugar
- ½ cup (110g) brown sugar, packed
- ¼ cup almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract, optional
- 1 ½ (190g) cups all-purpose flour
- ½ cup (50g) cocoa powder, unsweetened
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (170g) vegan dark chocolate chips or a chopped chocolate bar
- ½ cup chopped pistachios
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Preheat the oven to 175C (350F) and line a cookie sheet with parchment paper.
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To a large bowl or stand mixer, add the butter, brown and granulated sugar. Beat the butter and sugar until light and creamy.
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Add milk, vanilla extract and mix until combined.
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Add the dry ingredients, flour, cocoa powder, baking soda, and salt to the bowl.
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Fold in the chocolate chips and roughly chopped pistachios.
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Scoop out about 2 tablespoons of dough with a cookie/ ice cream scooper. Place them at least 2 inches apart because they will spread in the oven. Top the cooke dough balls with optional extra chocolate chips and pistachios before baking.
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Bake the cookies for about 10-12 minutes. They will be still be soft in the middle, but will firm up as they cool.
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Let the cookies cool down for 10 min then move them to a cooling rack to cool down completely.
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