Name: Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: Olive Oil; Light Brown Sugar; White Cane Sugar; Flax Egg; Vanilla Bean Paste; All-Purpose Flour; Baking Soda; Baking Powder; Salt; Chocolate Chunks; Crushed Pistachios; Flaky Sea Salt (optional)

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The moment you take a bite of these Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies, you’re enveloped in a delightful blend of rich chocolate and the nutty aroma of freshly crushed pistachios. Picture that satisfying crunch as your teeth sink into a chewy center, perfectly balanced with the gooey chocolate melting in your mouth. The golden-brown edges create a beautiful contrast with the sprinkle of green from the pistachios, making these cookies an absolute feast for both the eyes and the taste buds.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

Baking has a way of stirring memories, doesn’t it? I remember spending rainy afternoons in my grandmother’s kitchen, where the scent of freshly baked cookies would coax the whole family around the table. She would often whip up something sweet, and it was her love for baking that influenced my own obsession with cookies. Today, I’m excited to share this modern twist on a classic treat — perfect for cozy days, summer picnics, or just when you need a bit of indulgence. Get ready to experience the bliss of these Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies; you won’t want to miss out!

Why You’ll Love This Recipe

Simple & Quick: These cookies can be mixed and baked in about 30 minutes, perfect for those last-minute cravings.
Irresistible Flavor: The combination of olive oil, rich chocolate, and pistachios creates a flavor explosion that’s both nutty and sweet.
Eye-Catching Appeal: Their unique look and vibrant toppings make them as impressive as they are delicious.
Flexible Serving: Whether for a snack, to bring to a party, or just to enjoy with your morning coffee, these cookies fit any occasion.
Diet-Friendly Options: They’re not just vegan; they’re also dairy-free and can easily be adapted for gluten-free diets!

Ingredients You’ll Need

Olive Oil: This is the star of the show, providing a rich flavor and chewy texture. Extra virgin olive oil is recommended for the best taste.
Light Brown Sugar: Adds moisture and a hint of caramel flavor. You can substitute with coconut sugar for a lower-glycemic option.
White Cane Sugar: Balances the moisture in the cookie dough. Feel free to use organic cane sugar or swap with another sweetener.
Flax Egg: A vegan substitute for eggs, it binds the cookies while adding nutritional benefits. To make one, combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit.
Vanilla Bean Paste: This enhances the cookie’s flavor. If unavailable, you can use pure vanilla extract instead.
All-Purpose Flour: The base of your dough. You can substitute with a gluten-free blend; just check for one that includes xanthan gum.
Baking Soda & Baking Powder: These leavening agents help create that chewy texture while keeping them light.
Salt: A pinch of salt enhances sweetness and balances flavors. Sea salt works wonderfully here.
Chocolate Chunks (or Chips): Choose high-quality dark chocolate for a rich taste. Feel free to use dairy-free chips.
Crushed Pistachios: They add a delightful crunch and flavor. If you don’t have pistachios, try walnuts or even almonds.
Flaky Sea Salt (optional): Sprinkling this on top before baking adds a nice touch of salty contrast to the sweetness.

How to Make Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

Preheat and Prepare: Start by preparing your flax egg. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and set it aside for about 5 minutes. This will thicken and bind our ingredients together. Meanwhile, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Combine Wet Ingredients: In a mixing bowl, pour in 1/2 cup of olive oil, 2/3 cup of light brown sugar, and 1/4 cup of white cane sugar. Using an electric mixer, cream these ingredients together for about 1-2 minutes until well combined and slightly fluffy. This step helps incorporate air and creates a lovely texture!

Mix in Flax Egg and Vanilla: Add your prepared flax egg and 1 teaspoon of vanilla bean paste. Mix for another 30 seconds until everything is nicely blended. The mixture will have an inviting aroma that promises delicious cookies ahead.

Combine Dry Ingredients: In another bowl, whisk together 1 1/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/4 teaspoon of baking powder. Gently add this mixture into your wet ingredients. Make sure the dry ingredients land atop the wet for optimal mixing as you incorporate them!

Mix to Form Dough: Use your electric mixer on low speed to combine until a thick cookie dough forms. You’re looking for a smooth and slightly sticky dough that holds together well. Avoid over-mixing to keep your cookies tender.

Add in Chocolate and Pistachios: Fold in 4 tablespoons of chocolate chunks and 2 tablespoons of crushed pistachios using a spatula. This step is crucial; it ensures even distribution of those irresistibly rich and nutty bites throughout the dough.

Scoop the Cookies: Using a 2-tablespoon cookie scoop, place 10-11 cookie mounds onto your prepared baking sheet, leaving at least 2 inches of space between each dough ball. Don’t flatten them, as they will spread while baking — a little patience pays off!

Top Before Baking: Before sliding the tray into the oven, sprinkle the reserved chocolate chunks over the top of each cookie. This not only adds extra chocolate but gives them a beautiful look when baked.

Bake Until Golden: Place your baking sheet in the oven and bake for 10-12 minutes. You want those edges to be golden and the centers to still look soft. Remember that the cookies will continue to bake slightly after being taken out, so err on the side of underbaking for optimal chewiness.

Cool and Perfect: Once out of the oven, let the baking sheet cool for about 5 minutes. Then, gently tap the tray against your countertop; this will create a lovely wrinkled texture you’re aiming for. If you desire rounded edges, swirl them with a cookie cutter while they’re still warm, then transfer to a wire rack to cool fully. A sprinkle of flaky sea salt on top elevates these cookies even more!

Storing & Reheating

To keep your Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies fresh, store them at room temperature in an airtight container for up to one week. For longer storage, refrigerate them for up to two weeks in a sealed container. If you want to freeze, do so by placing them in a freezer-safe bag for up to three months. When you’re ready to enjoy, simply thaw at room temperature or warm them slightly in the oven at 350°F for about 5 minutes. Keep in mind that while the flavor remains delightful, the texture may slightly change after freezing, so a quick refresh in the oven does wonders!

Chef’s Helpful Tips

Don’t Overmix: The key to soft cookies is to mix just until ingredients combine and then stop; overmixing will lead to tough cookies.
Room Temperature Ingredients: If using other oils or dairy-free butter, ensure they are at room temperature before starting for better incorporation.
Texture Check: If your dough feels too crumbly when mixing, add a tablespoon of almond milk to achieve the right consistency; every flour absorbs moisture differently.
Customize Add-Ins: Feel free to swap in other nuts, seeds, or even dried fruit based on your preferences.
Make Ahead: You can prepare the cookie dough and refrigerate it for up to 48 hours; this also allows for improved flavor.

These Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies are not just treats; they’re an experience of comfort, nostalgia, and creativity wrapped up in every bite. Treat yourself and your loved ones to an indulgent moment that combines the joy of baking with the delightful flavors of your favorite ingredients. Enjoy every delicious morsel, and don’t hesitate to play around with the recipe — after all, creating something unique is what makes baking so rewarding!

Recipe FAQs

Can I use another type of oil instead of olive oil?

Absolutely! While olive oil provides a distinct flavor, you could also use melted coconut oil or avocado oil. Just keep in mind that each oil brings its own taste, so the final product might differ slightly.

How can I make these cookies gluten-free?

Substituting the all-purpose flour with a 1:1 gluten-free flour blend should work just fine. Be sure to check that the blend includes xanthan gum, which helps with the texture!

What if I don’t have flaxseed for the flax egg?

You can substitute with a chia egg (1 tablespoon of chia seeds mixed with 2.5 tablespoons of water) or 1/4 cup of unsweetened applesauce to maintain the moisture and binding in the cookies.

How should I store leftover cookies?

To keep your cookies fresh, store them in an airtight container at room temperature. If refrigerating, they can last up to two weeks, but make sure to keep them well-sealed to prevent them from drying out!