Can I use chocolate chunks instead of chocolate chips?

Absolutely! You can use chopped dark chocolate instead of chocolate chips. The chunks create delicious pockets of melted chocolate throughout the cookies. Just make sure the chocolate is dairy-free if needed.

Can I add white chocolate?

Yes! White chocolate pairs beautifully with pistachios. You can replace some of the dark chocolate chips with white chocolate chips or chunks. Choose dairy-free white chocolate to keep the recipe vegan.

How do I know when my cookies are ready?

The cookies are ready when the edges are lightly golden and the centres still look slightly soft. This usually takes around 10 minutes at 350°F (180°C). They'll continue to firm up as they cool. Do

Do I need to chill the cookie dough?

No! This is a no-chill cookie recipe, so you can scoop and bake the dough immediately after mixing.

Can I freeze the cookie dough?

Yes! Shape the dough into balls and freeze them on a baking sheet until firm. Transfer to a freezer-safe container and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking tim

How should I store pistachio chocolate chip cookies?

Store the cooled cookies in an airtight container at room temperature for up to 4 days. You can also freeze the baked cookies for up to 3 months.

Pistachio Chocolate Chip Cookies (No Eggs, No Dairy)

Name: Pistachio Chocolate Chip Cookies (No Eggs, No Dairy)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ¾ cup dairy-free chocolate chips; ⅓ cup (67 g) white sugar; ⅓ cup (67 g) brown sugar; ⅓ cup (76 g) vegan butter, softened; ¼ cup (60 ml) unsweetened plant-based milk; 2 teaspoons vanilla extract; 1¼ cups (170 g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (70 g) shelled pistachios, roughly chopped

Description

These Pistachio Chocolate Chip Cookies are soft, chewy, and packed with crunchy pistachios and delicious chocolate chips! Made without eggs or dairy, these easy cookies come together in just one bowl, with no chilling required. Best of all, they're ready in just 20 minutes, making them perfect for a quick homemade treat.

Ingredients

Units Scale

3/4 cup dairy-free chocolate chips
1/3 cup (67 g) white sugar
1/3 cup (67 g) brown sugar
1/3 cup (76 g) vegan butter, softened
1/4 cup (60 ml) unsweetened plant-based milk
2 teaspoons vanilla extract
1 1/4 cups (170 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (70 g) shelled pistachios, roughly chopped

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Instructions

How to Make Pistachio Chocolate Chip Cookies

Preheat the oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream the butter and sugars: In a large mixing bowl, combine the softened vegan butter, white sugar and brown sugar. Mix until smooth and well combined.
Add the wet ingredients: Pour in the plant-based milk and vanilla extract. Stir until everything is combined.
Add the dry ingredients: Add the all-purpose flour, baking powder, baking soda and salt. Mix gently until a soft cookie dough forms. Avoid overmixing.
Fold in the chocolate and pistachios: Gently fold in the chocolate chips and chopped pistachios, reserving a few for topping.
Shape the cookies: Divide the dough into 12 equal-sized balls and arrange them on the prepared baking sheet, leaving space between each cookie. Gently flatten the tops to encourage even spreading.
Bake: Bake for approximately 10 minutes, or until the edges are lightly golden and the centres still look slightly soft. Avoid overbaking, as the cookies will continue to firm up while cooling.
Add the toppings: While the cookies are still warm, sprinkle with the reserved pistachios and a little flaky sea salt, if desired.
Cool and enjoy: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set without breaking.

Notes

Use softened vegan butter, not melted butter, to prevent excessive spreading.

Mix the dough just until combined to keep the cookies tender.

Remove the cookies when the edges are lightly golden and the centres are still soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Baking, Snacks
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 225 kcal
Sugar: 16 g
Sodium: 145 mg
Fat: 12 g
Saturated Fat: 5 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 3.5 g