How do I ensure my cookies have a chewy texture?

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.

Can I substitute the vegan butter with another fat?

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.

Why is my cookie dough too sticky or too dry?

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.

What is the best way to chop pistachios?

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."

Can I make the cookie dough ahead of time?

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.

Vegan Chocolate Pistachio Cookies

Double chocolate cookies drizzled in melted chocolate and topped with chopped pistachios.

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Chewy vegan chocolate cookies loaded with chocolate chips, drizzled in melted chocolate and sprinkled with salty pistachios.

Author: Lyndsey Hiltner
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

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1 c vegan butter, softened

3/4 c light brown sugar

3/4 c granulated sugar

1/4 c nondairy milk

2 tsp vanilla extract

1 tsp baking soda

3/4 tsp salt

1/2 c dutch processed cocoa powder

2 1/4 c all purpose flour

2 c nondairy chocolate chips, separated

2 tsp canola oil

1/2 c roasted and salted pistachios, finely chopped

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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 1/2 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 tbsp 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 1/2 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 1/3 of the cookie. Immediately sprinkle chopped pistachios over the melted chocolate. Allow cookies to set for about 30 minutes before serving or storing.