• 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.