Description
These Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies offer an irresistible flavor combination of nutty pistachios and gooey chocolate. They’re quick to prepare and perfect for any snack or dessert craving.
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)
Instructions
- Prepare flax egg and let it thicken.
- Preheat oven to 350°F (175°C) and prepare a baking sheet.
- Cream together olive oil, light brown sugar, and white cane sugar.
- Mix in flax egg and vanilla bean paste.
- Combine dry ingredients in another bowl and mix with wet ingredients until dough forms.
- Fold in chocolate chunks and crushed pistachios.
- Scoop mounds of dough onto the baking sheet, leaving space between them.
- Top with reserved chocolate chunks before baking.
- Bake for 10-12 minutes until edges are golden.
- Cool for 5 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week.
For gluten-free, use a 1:1 gluten-free flour blend.
Add almond milk if dough is too crumbly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg