These Vegan Chocolate Pistachio Cookies are chewy, chocolatey cookies loaded with dairy-free chocolate chips, drizzled in melted chocolate and sprinkled with salty pistachios. Cookie perfection. Let's learn how to make them!
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We'll be honest here, these Vegan Chocolate Pistachio Cookies are the result of our attempt to elevate Vegan Double Chocolate Cookies. While that recipe is classic and delicious, we all need a little something extra sometimes.
It turns out, all we needed to do was take a delicious double chocolate cookie, drizzle it with melted chocolate and sprinkle on some roasted and salted pistachios. Enchanting. Vegan cookies for the win!
Please check out our post on How to Make Vegan Cookies if you're looking for additional tips.
Ingredients
- Vegan Butter, Softened (1 cup): Provides richness, moisture, and a tender texture to the cookies.
- Light Brown Sugar (¾ c): Adds sweetness and a slight molasses flavor, contributing to the chewiness of the cookies.
- Granulated Sugar (¾ cup): Provides sweetness and helps to create a crisp texture on the edges of the cookies. When combined with brown sugar, it balances the moisture content and texture.
- Nondairy Milk (¼ cup): Acts as a liquid to help bind the ingredients together and hydrate the flour, ensuring a cohesive dough.
- Vanilla Extract (2 tsp): Enhances the overall flavor of the cookies by adding a warm, aromatic note that complements the chocolate and pistachios.
- Baking Soda (1 tsp): Serves as a leavening agent, helping the cookies to rise and become tender.
- Salt (¾ tsp): Balances the sweetness and enhances the flavors of the other ingredients.
- Dutch Processed Cocoa Powder (½ cup): Provides a rich, deep chocolate flavor and a dark color to the cookies. Dutch processed cocoa is less acidic, which pairs well with the baking soda for optimal leavening.
- All-Purpose Flour (2 ¼ cups): Forms the structure of the cookies. The gluten in the flour helps to bind the ingredients together, creating a stable dough that holds its shape during baking.
- Nondairy Chocolate Chips (2 cups, separated): Adds bursts of chocolate flavor and texture throughout the cookies. Melting a portion of the chocolate chips with canola oil creates a smooth chocolate drizzle for decoration.
- Canola Oil (2 tsp): Canola oil helps to keep the melted chocolate fluid and easy to work with.
- Roasted and Salted Pistachios (½ cup): Adds a crunchy texture and a nutty, salty flavor that complements the chocolate.
Why You'll Love These Cookies
- Rich chocolate flavor - chocolate cookies, chocolate chips AND chocolate drizzle!
- Perfect texture - crisp edges and soft, chewy center
- Glorious nutty crunch - roasted/salted pistachios sprinkled all over
- Easy to make - easy to find ingredients, simple instructions, only 1 bowl!
- Super versatile - great for any occasion
- Beautiful in appearance - pretty color contrast between dark chocolate and bright pistachio colors
- Totally customizable - easily adjust and suit the recipe to your preferences
How to Make Vegan Chocolate Pistachio Cookies (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by beating together the softened vegan butter, granulated sugar and brown sugar together with an electric hand mixer until light and fluffy. Add the nondairy milk, vanilla, baking soda and salt to the bowl. Beat until ingredients are well distributed. Mix in the cocoa powder, followed by the all purpose flour. Fold in 1 ½ cups of the chocolate chips.
Cover the bowl and chill the cookie dough for at least 30 minutes. Once chilled, scoop 2 tablespoon balls of dough onto a baking sheet lined with parchment paper. Bake at 350 degrees F (175 C) for 10-11 minutes. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt the leftover chocolate chips in the microwave. Stir in the canola oil. Drizzle chocolate over the corner third of cooled cookies. Immediately sprinkle on the chopped pistachios. Allow cookies to set before serving or storing.
Tips for Making Vegan Chocolate Pistachio Cookies
- Use Softened Vegan Butter: Ensure the vegan butter is softened but not melted. Softened butter incorporates better with sugars, creating a creamy mixture that helps achieve the right texture in your cookies.
- Cream Butter and Sugars Well: Beat the vegan butter, light brown sugar, and granulated sugar together until light and fluffy. This step is crucial for incorporating air into the dough, which helps the cookies rise and become tender.
- Use High-Quality Cocoa Powder: Opt for Dutch processed cocoa powder for a rich, deep chocolate flavor. Dutch processed cocoa is treated to reduce acidity, giving the cookies a smoother, more robust taste.
- Bake Until Just Set: Bake the cookies until the edges are set, but the centers are still slightly soft. They will continue to firm up as they cool, ensuring a chewy center.
- Cool Completely Before Drizzling Chocolate: Allow the cookies to cool completely before adding the chocolate drizzle. This ensures the drizzle sets properly and doesn't run off the cookies.
- Use Green Food Coloring: If your pistachios are lackluster in color, add them to a bowl with a drop of green vegan food coloring. Toss them around until the nuts are all evenly coated.
How to Melt Vegan Chocolate
Melting vegan chocolate is a straightforward process, but it requires careful attention to prevent burning or seizing. Here is the best method and some tips for melting vegan chocolate:
Microwave Method
- Prepare the Chocolate:
Place the chopped vegan chocolate or chocolate chips in a microwave-safe bowl.
- Microwave in Intervals:
Microwave the chocolate on medium power (50%) in short intervals of 20-30 seconds.
- Stir After Each Interval:
After each interval, remove the bowl and stir the chocolate. This helps distribute the heat evenly and prevents scorching.
- Repeat Until Melted:
Continue microwaving and stirring until the chocolate is almost completely melted. The residual heat will melt any remaining chunks as you stir.
- Cool Slightly:
Allow the melted chocolate to cool slightly before using it for drizzling or dipping.
Chocolate Melting Tips
- Use High-Quality Vegan Chocolate: Choose high-quality vegan chocolate for the best results. Ensure it is free from dairy and other animal products.
- Avoid Water Contact: Even a small amount of water can cause chocolate to seize and become grainy. Ensure all utensils and bowls are completely dry.
- Cut Chocolate Evenly: If using chocolate bars, chop them into even pieces for consistent melting.
- Stir Frequently: Stirring helps distribute the heat evenly and prevents burning.
- Be Patient: Melting chocolate slowly and gently is crucial. High heat can cause the chocolate to burn or seize.
- Cool Slightly Before Use: Let the melted chocolate cool slightly before using it in recipes to achieve the best consistency for drizzling or dipping.
Frequently Asked Questions
To achieve a chewy texture, make sure to use a combination of granulated sugar and light brown sugar. Brown sugar contains molasses, which adds moisture and chewiness. Also, avoid over-baking the cookies; they should be slightly soft in the center when you take them out of the oven.
Yes, you can substitute vegan butter with solid coconut oil or margarine. Keep in mind that coconut oil may impart a slight coconut flavor to the cookies. If using margarine, make sure it is dairy-free.
If your cookie dough is too sticky, try chilling it for 30 minutes before baking. If it’s too dry, add a little more nondairy milk, one tablespoon at a time, until the dough reaches the desired consistency. Dough consistency can vary depending on the type of vegan butter or milk used.
Chopping nuts doesn't have to be tricky! For finely chopped pistachios, use a sharp knife and cutting board. Once chopped, transfer the pistachios to a colander with small holes and shake over the sink. This will eliminate the pistachio "dust."
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 3 days. When ready to bake, let the dough come to room temperature for about 10-15 minutes to make it easier to scoop and shape.
Approved Recipe Variations
Here is a list of Censored Baker approved recipe variations:
- Cranberry Pistachio Cookies: Add ½ cup of dried cranberries to the dough. The tartness of the cranberries complements the sweet chocolate and nutty pistachios.
- Coconut Pistachio Cookies: Add ½ cup of shredded coconut to the dough. The shredded coconut adds a subtle tropical flavor and a slight chewiness to the cookies.
- Espresso Pistachio Cookies: Add 1 teaspoon of instant espresso powder to the dry ingredients. The espresso powder deepens the chocolate flavor, adding a hint of coffee that pairs wonderfully with the chocolate and pistachios.
- Orange Chocolate Pistachio Cookies: Add 2 tablespoons of orange zest to the dough. The orange zest adds a bright, citrusy note that enhances the richness of the chocolate and complements the nutty pistachios.
- Peanut Butter Pistachio Cookies: Swirl ¼ cup of creamy peanut butter into the dough before baking. The peanut butter adds a rich, nutty flavor to the chocolate.
- Spiced Chocolate Pistachio Cookies: Add 1 teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg to the dry ingredients. The warm spices add depth and a cozy flavor to the cookies.
How to Store Vegan Chocolate Pistachio Cookies
Vegan Chocolate Pistachio Cookies will keep in an airtight container at room temperature for 2-3 days. They can also be frozen for up to 1 month.
Prepared cookie dough will keep covered in the refrigerator for up to 48 hours or can be portioned, covered and frozen for up to 1 month.
If you make this recipe please tag @censoredbaker on Instagram and leave a review below!
PrintVegan Chocolate Pistachio Cookies
Chewy vegan chocolate cookies loaded with chocolate chips, drizzled in melted chocolate and sprinkled with salty pistachios.
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: 25 minutes
- Yield: 25 2-inch Cookies 1x
- Category: Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
1 c vegan butter, softened
¾ c light brown sugar
¾ c granulated sugar
¼ c nondairy milk
2 tsp vanilla extract
1 tsp baking soda
¾ tsp salt
½ c dutch processed cocoa powder
2 ¼ c all purpose flour
2 c nondairy chocolate chips, separated
2 tsp canola oil
½ c roasted and salted pistachios, finely chopped
Instructions
- Cookie Dough: Cream together the softened vegan butter, light brown sugar and granulated sugar until light and fluffy, about 1 minutes. Add the nondairy milk, vanilla extract, baking soda and salt to the bowl and beat until ingredients are well distributed. Add the cocoa powder to the bowl and beat again until smooth. Beat in the flour until cookie dough just comes together. Do not over-mix. Stir in 1 ½ cups of the chocolate chips.
- Chill: Cover the bowl tightly with plastic wrap and place cookie dough in the refrigerator to chill for at least 30 minutes.
- Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
- Bake: Scoop 2 tablespoon balls of cookie dough 2 inches apart onto the prepared baking sheet using a cookie scoop. Bake cookies in preheated oven for 10-11 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Decorate: Place the renaming ½ c of nondairy chocolate chips in a microwave safe bowl. Place bowl in the microwave and heat in 30 second increments, stirring thoroughly after each, until chocolate is completely melted and smooth. Stir canola oil into the melted chocolate. Drizzle chocolate over a corner of each cooled cookie. You want to cover about ⅓ of the cookie. Immediately sprinkle chopped pistachios over the melted chocolate. Allow cookies to set for about 30 minutes before serving or storing.
Notes
* Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.
More Vegan Cookie Recipes
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Orange Cookies
- Vegan Sugar Cookies
- Vegan Lemon Poppy Seed Cookies
- Vegan Double Chocolate Cookies
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