Vegan Chocolate Chip Cookies with Pistachios

Hello there! Today let’s make the best vegan chocolate chip cookies of your life! Since I’ve developed this recipe, I’ve baked this twice, and that was only last week! Oh, and I added pistachios to the cookies, because why not! The pistachios are totally optional! You could sub another nut, or just leave without it!

Also, check out in this page, below, the video where my 3 year old son Luke is helping me make these cookies!

How to make Vegan Chocolate Chip Cookies

So, for this recipe I am using coconut oil (in solid state), and also a little bit of vegan butter. If you just want to use the coconut oil, substitute the 2 tablespoons of butter in the recipe for coconut oil, and you’ll be fine.

Make sure the coconut oil is in solid state. Even if you use it cold out of the fridge, that will be fine, because as you start to cream the coconut oil with the butter, both will start to soften up pretty quickly. Just make sure you measure the coconut oil before letting it become solid, or it might be hard to scoop it out and measure it properly.

This recipe for vegan Chocolate Chip Cookies with Pistachios became quickly my favorite recipe for chocolate chip cookies in general, vegan or not.

I do quite a lot of vegan baking, even though I am not fully a vegan. Maybe someday I’ll do a full transition, but for now I am a vegetarian who tries to eat vegan for the most part.

I made these Vegan Chocolate Chip Cookies with Pistachios last week with my son Luke, and we had so much fun we decided to make it again and record a video. We have a ton of fun doing that together. You can see some of our videos and pictures baking together on my highlights on my instagram page on a folder called Luke.

Also, recently, we made these Vegan Peanut Butter Banana Donuts together, and these Vegan Dinner rolls, both posts contain a fun video of Luke baking! Check them out!

Really, look how seriously chewy these cookies are, friends!

I like my cookies chewy and soft! Which is why when I baked these Vegan Chocolate Chip Cookies with pistachios, I made sure to let them bake until they looked *almost* done.

As a rule of thumb, if a cookie looks fully baked in the oven, it will be overcooked, tough, and dry as it cools down. And specially on the next day.

Since I prefer my cookies soft and delicious, I always pull them out of the oven once the edges look browned, and the top slightly, slightly, I repeat, slightly browned!

Tips for baking chewy chocolate chip cookies

• Use baking powder in the dough, since baking powder helps your cookie obtain that plump look
• Remove cookies from the oven before they look like they are done baking
• Make them big! Scoop big cookies!
• Place scooped cookies in the freezer for 30 minutes, and then roll them between your hands to form a ball. This will make your cookies have a smooth and even shape.

Here are some more Vegan Dessert recipes you may like:

• Vegan Caramel Rice Krispie treat Bars
• Vegan Hazelnut Brownies
• Raspberry Vegan Bars
• Peanut Butter Banana Vegan Cake Bars
• Vegan Brownie Chocolate Chip Cheesecake
• Matcha Vegan Oreos
• Vegan Cannoli
• Vegan Brigadeiros (chocolate truffles)
• Peanut Butter Vegan Truffles
• Chocolate Chip Cookie Vegan Cupcakes
• Hazelnut Vegan Cupcakes

If you liked these Vegan Chocolate Chip Cookies with Pistachios, check out my other Vegan sweets.

I hope you enjoyed the video for these vegan Chocolate Chip Cookies with Pistachios as much as my son and I loved making it!

We have a ton of fun in the kitchen, and I hope you do too.

Thanks for reading my blog!

Vegan Chocolate Chip Cookies with Pistachios

Camila Hurst

These are the best vegan chocolate chip cookies ever! They are chewy, and so perfect! My favorite cookies!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American, vegan

Servings 18 cookies

Calories 220 kcal

Ingredients

  

Vegan Chocolate Chip Cookie Dough with Pistachios

• 1/2 cup coconut oil solid
• 2 tablespoons vegan butter
• 1 1/2 cups brown sugar packed
• 1/3 cup dairy-free yogurt
• 1/4 cup dairy-free milk
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup chopped pistachio
• 1 3/4 cup chocolate chips

Instructions

 

• Place coconut oil and vegan butter in the bowl of an electric mixer.
• Cream them together for about 1 minute.
• They can be cold from the fridge, as soon as you start mixing, they will start to soften up.
• Start adding brown sugar slowly, while the mixture gets creamy.
• Add yogurt, milk, vanilla. Mix to combine.
• Add flour, baking soda, baking powder, salt.
• Mix to combine.
• Add pistachios and chocolate chips.
• Fold dough to incorporate.
• Scoop cookies and place tray with cookies in the freezer for 30 minutes.
• You can roll the scooped cookies between your hands to form smooth balls if you want to.
• Pre-heat the oven to 375F.
• Bake cookies for 8-10 minutes. Cookies should look browned around the edges, but not too browned on top.
• Rule of thumb, if a cookie looks baked and set in the oven, it will most likely be overbaked and tough as it cools down.
• I always like to underbake my cookies, and pull them out just before they look ready. Which means I always end up with chewy and soft cookies!
• Let cookies cool down.

Storage

• Store in an airtight container at room temperature for up to 3 days.

To freeze

• You can also freeze the cookie balls until they are solid, then place them in a ziplock bag and keep them in your freezer for up to 2 months. Whenever you want a cookie, pre-heat your oven, place cookies in a cookie sheet, and bake them according to instructions above.

Keyword cookies