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.



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


  1. 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.
  2. Chill: Cover the bowl tightly with plastic wrap and place cookie dough in the refrigerator to chill for at least 30 minutes.
  3. Prep: Preheat oven to 350 degrees F (175 C) and line a baking sheet with parchment paper.
  4. 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.
  5. 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.



* Cookies will keep in an airtight container at room temperature for 2-3 days or can be frozen for up to 1 month.

Keywords: vegan cookies, chocolate cookies, pistachio cookies, chocolate drizzle

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