Salted Pistachio Chocolate Chip Cookies
Sweet and salty vegan pistachio chocolate chip cookies. These cookies are based on my favorite chocolate chip cookies with the addition of chopped pistachios and a hint of almond extract.
Servings 12
Ingredients
- 1 tablespoon (7g) ground flaxseed
- 2 tablespoons water, room temperature
- 1/2 cup (105g) vegan butter
- 3/4 cup (130g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/4 cup (175g) all-purpose white flour, spooned and leveled
- 1 tablespoon (8g) cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- 1/2 cup (90g) vegan chocolate chips, dark or semi-sweet
- 1/2 cup (75g) unsalted shelled pistachios, roughly chopped
- Flaky salt, for topping (optional)
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper. Set aside.
- In a small bowl, combine the ground flaxseed and water. Let it thicken for a few minutes.
- In a medium to large bowl, add the vegan butter, brown sugar and granulated sugar. Stir until well combined, about 15-30 seconds.
- Add the vanilla extract, almond extract and flaxseed mixture to the wet ingredients. Combine.
- To the same bowl, add the flour, cornstarch, baking soda and salt. Stir the dry ingredients together at the top before incorporating into the wet ingredients. Stir until just combined.
- Fold in the chocolate chips and chopped pistachios.
- Roll the dough into 12 balls and place them on the prepared baking sheet, keeping some distance between each cookie as they will spread.
- Bake for 11 to 13 minutes or until lightly golden. Sprinkle each cookie with a small pinch of flaky salt while they’re still warm. Let them cool for at least 10 minutes before eating.
Notes
Once completely cooled, store the cookies in an airtight container at room temperature. This will help them stay soft and chewy longer, up to 1 week. You can also freeze them for up to 3 months.
You can substitute the cornstarch for tapioca starch if needed.
For slightly underbaked and gooey cookies, bake them for only 11 minutes. For well baked cookies, bake them for 13 minutes.
Use refrigerated soft tub vegan Becel or a soft vegan butter for the best results. I haven’t tried this recipe with Miyoko’s vegan butter or other vegan butters that are harder when refrigerated. If using these, you might need to let them soften at room temperature a bit before using. I can’t guarantee the same results. Some readers have made my chocolate chip cookies using harder vegan margarine that comes in a block and while the flavor is the same, the cookies will be much thicker.
To measure the flour using the “spoon and level” method, use a spoon to scoop the flour, transfer it to the measuring cup, then level the flour using the back of a knife. Do not scoop the measuring cup directly into the flour and do not shake the measuring cup to fit more flour. This will result in dry cookies from using too much flour. You can also use the weight measurements for more precise baking.