These chewy, soft chocolate chip pistachio cookies (vegan) are packed with chocolate chips and crunchy pistachios. They are made in one bowl, with no chilling of the dough, and ready in 20 minutes!
PS. I think you will love my oat flour cookie recipe, or oatmeal chocolate chip and raisin cookies next.
We're making chocolate chip cookies even more sophisticated--Are you hungry yet?
I have my fair share of cookie recipes on this website like Lemon and Lavender Cookies, Biscoff Cookies or 2 ingredients PB Cookies.
I love cookies that are tweaked and a little bit special and these chocolate pistachio cookies are no different.
They are so good! Bake them for yourself or share with friends (if you can resist!), these pistachio cookies are the perfect balance of salty and sweet. Plus, they’re quick and easy to make.
If you love this recipe then be sure to check out my soft-frosted cookie recipes or edible protein cookie dough recipe.
❤️ WHY THIS RECIPE WORKS
Ready in 20 minutes
Soft and chewy in the middle, crisp on the edges.
Vegans and non-vegans will love this.
Taking the chocolate chip cookie up a notch!
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
DARK CHIPS
Chocolate chips add gooey pockets to each cookie. Remember to use vegan chocolate chips if you are keeping these cookies vegan.
WHITE SUGAR
It helps create a crispy texture around the edges of the cookies.
BROWN SUGAR
Adds moisture and chewiness to the cookies, while also giving a slight caramel flavor.
VEGAN BUTTER (SOFTENED)
The butter needs to be soft, not melted.
PLANT-BASED MILK
Almond, soy, oat, or whatever milk you fancy.
VANILLA EXTRACT
Enhances the flavor, giving the cookies a warm, sweet aroma.
ALL-PURPOSE FLOUR
Or plain flour
BAKING POWDER
Provides lift and helps the cookies rise slightly, keeping them from being too dense.
BAKING SODA
Reacts with the acidic ingredients, helping the cookies spread and develop a soft, chewy texture.
SALT
Balances the sweetness and enhances the flavors of the chocolate and pistachios.
PISTACHIO NUTS
The star of the show. Buy pre-shelled nuts to save you a lot of time!
👩🏼🍳 STEP-BY-STEP INSTRUCTIONS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Preheat the oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Combine the sugars and butter: In a large bowl, mix the white sugar, brown sugar, and softened vegan butter until well combined and shiny.
Add the wet ingredients: Pour in the plant-based milk and vanilla extract. Mix everything together until smooth.
Add the dry ingredients: Next, add flour, baking powder, baking soda, and salt to the bowl. Mix until just combined—avoid overmixing to keep the cookies tender.
Fold in the mix-ins: Gently fold in the chocolate chips and pistachios, reserving a few pistachios for later.
Form the cookies: Scoop out 12 equal-sized dough balls and place them on the prepared baking sheet. Slightly flatten each ball with your hand.
Bake: Bake the cookies for 10 minutes, or until the edges are lightly golden but the centers are still soft.
Add the finishing touches: As soon as the cookies come out of the oven, sprinkle the reserved pistachios and a little sea salt on top for that perfect salty-sweet finish.
Cool and enjoy: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely—if you can resist eating them right away!
💫 If you loved this recipe, leave a 5-star review and rating!
📝 TIPS AND TRICKS
Avoid using melted butter, as it will result in flat cookies. For the best texture, make sure the butter is softened and at room temperature before mixing.
Keep an eye on the cookies. Don't overbake them.
Don't overmix the cookie dough. This can cause flat cookies. Mix until just combined.
Buy pre-shelled pistachio nuts otherwise, you will be spending a few hours shelling them yourself.
❓FAQS
Yes, you can absolutely use the chocolate bar and chop it into chunks.
Yes, you can definitely add white chocolate! It pairs beautifully with the dark chocolate and pistachios. You can either mix in some white chocolate chips or chunks along with the dark chocolate.
Your cookies are ready when the edges are lightly golden, but the centers are still soft and slightly underbaked. This usually happens around the 10-minute mark. They’ll firm up as they cool on the baking sheet, so don’t worry if they seem a bit soft when you take them out of the oven. Look for slightly puffed centers and golden brown edges for that perfect chewy texture!
MAKE-AHEAD AND STORAGE
MAKE-AHEAD
Make-Ahead: You can easily make the cookie dough ahead of time! After preparing the dough, cover it tightly and refrigerate it for up to 48 hours. When you're ready to bake, let the dough sit at room temperature for about 10-15 minutes, so it's easier to scoop.
STORAGE
Storage: Once baked, these cookies will stay fresh for up to 5 days when stored in an airtight container at room temperature. If you want to keep them longer, you can freeze the baked cookies for up to 3 months. Just thaw them at room temperature or give them a quick warm-up in the oven for that fresh-baked taste!
FREEZING THE COOKIE DOUGH
You can also freeze the dough for longer storage. Scoop out the dough into balls, place them on a baking sheet, and freeze until firm. Once frozen, transfer the dough balls to an airtight container or freezer bag and store them for up to 3 months. When you're ready to bake, pop the frozen dough balls directly into the oven—just add an extra 1-2 minutes to the baking time.
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
CHOCOLATE CHIP PISTACHIO COOKIES (VEGAN)
- Total Time: 10 min Prep Time + 10 min Bake Time = 20 min Total Time
- Yield: 12 cookies 1x
- Diet: Vegan
Description
These chewy, soft chocolate chip pistachio cookies (vegan) are packed with chocolate chips and crunchy pistachios. They are made in one bowl, with no chilling of the dough, and ready in 20 minutes!
Ingredients
¾ cup chocolate chips
⅓ (67 g) cup white sugar
⅓ (67 g) cup brown sugar
⅓ cup (76 g) softened vegan butter, softened.
¼ (62 g)cup plant-based milk
2 teaspoons vanilla extract
1 ¼ cup (170 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (70 g) pistachios plus more for sprinkling on top
Instructions
1. Preheat the oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Combine the sugars and butter: In a large bowl, mix the white sugar, brown sugar, and softened vegan butter until well combined and shiny.
3. Add the wet ingredients: Pour in the plant-based milk and vanilla extract. Mix everything together until smooth.
4. Add the dry ingredients: Next, add the flour, baking powder, baking soda, and salt to the bowl. Mix until just combined—avoid overmixing to keep the cookies tender.
5. Fold in the mix-ins: Gently fold the chocolate chis and pistachios, reserving a few pistachios for later.
6. Form the cookies: Scoop out 12 equal-sized dough balls and place them on the prepared baking sheet. Slightly flatten each ball with your hand.
7. Bake: Bake the cookies for 10 minutes, or until the edges are lightly golden but the centers are still soft.
8. Add the finishing touches: As soon as the cookies come out of the oven, sprinkle the reserved pistachios and a little sea salt on top for that perfect salty-sweet finish.
9. Cool and enjoy: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely—if you can resist eating them right away!
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Avoid using melted butter, as it will result in flat cookies. For the best texture, make sure the butter is softened and at room temperature before mixing.
Don't overmix the cookie dough. This can cause flat cookies.
Keep an eye on the cookies. Don't overbake them.
How do I know when the cookies are ready? Your cookies are ready when the edges are lightly golden, but the centers are still soft and slightly underbaked. This usually happens around the 10-minute mark. They’ll firm up as they cool on the baking sheet, so don’t worry if they seem a bit soft when you take them out of the oven. Look for slightly puffed centers and golden brown edges for that perfect chewy texture!
- Category: Baking, Desserts, Snacks
- Method: Baking
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki x
Jack says
These were delicious.