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.
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?
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❤️ Why You Will Love This Recipe
- Soft and Chewy: These cookies have a deliciously soft, chewy texture with crunchy pistachios and chocolate chips in every bite.
- No Eggs or Dairy: Made without eggs or dairy, these cookies are perfect for anyone looking for an easy vegan-friendly treat.
- Ready in 20 Minutes: From mixing the dough to baking, these cookies are ready in just 20 minutes.
- One-Bowl Recipe: Everything comes together in one bowl, making preparation quick and cleanup easy.
- No Chilling Required: There's no need to refrigerate the cookie dough before baking, so you can enjoy freshly baked cookies even sooner.
Ingredients Needed and Substitutions
These Pistachio Chocolate Chip Cookies are made with simple pantry ingredients, crunchy pistachios and plenty of chocolate chips. Here's what you'll need.
- Dark Chocolate Chips: Add delicious pockets of melted chocolate throughout the cookies. Choose dairy-free chocolate chips to keep the recipe vegan.
- White Sugar: Helps create lightly crisp edges and balances the rich chocolate flavour.
- Brown Sugar: Adds moisture, a subtle caramel flavour and that irresistible chewy texture.
- Vegan Butter: Use softened, not melted, plant-based butter for the best cookie texture. Choose a butter suitable for baking.
- Plant-Based Milk: Almond, oat or soy milk all work well. Use unsweetened milk to avoid adding unnecessary sweetness.
- Vanilla Extract: Adds a lovely flavour that complements the chocolate and pistachios.
- All-Purpose Flour: Also known as plain flour. Spoon it into your measuring cup and level it off to avoid adding too much.
- Baking Powder: Helps the cookies rise slightly, giving them a softer texture.
- Baking Soda: Helps the cookies spread and brown as they bake.
- Salt: Balances the sweetness and brings out the chocolate and pistachio flavours.
- Pistachios: The star ingredient! Use shelled pistachios, roughly chopped, for a delicious crunch in every bite. Unsalted pistachios give you more control over the saltiness.
How to Make Pistachio Chocolate Chip Cookies
1. Preheat the oven: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. 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.
3. Add the wet ingredients: Pour in the plant-based milk and vanilla extract. Stir until everything is combined.
4. 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.
5. Fold in the chocolate and pistachios: Gently fold in the chocolate chips and chopped pistachios, reserving a few for topping.
6. 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.
7. 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.
8. Add the toppings: While the cookies are still warm, sprinkle with the reserved pistachios and a little flaky sea salt, if desired.
9. 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.
Preheat the oven: Set your oven to 350°F (180°C) and line a baking sheet with parchment paper.
👩🍳 Nikki's Tips
For soft, chewy cookies, my favourite trick is to take them out of the oven when the edges are lightly golden but the centres still look slightly underbaked. They will continue to firm up as they cool on the baking tray.
I also like to press a few extra chocolate chips and chopped pistachios onto the cookie dough before baking. It gives the cookies a lovely homemade, bakery-style finish!
Tips and Tricks
Let the cookies cool: Leave them on the baking sheet for 5 minutes before transferring them to a wire rack. This helps prevent them from breaking.
Use softened butter: Make sure your vegan butter is soft but not melted. Melted butter can cause the cookies to spread too much during baking.
Don't overmix the dough: Once you've added the flour, mix just until everything is combined. Overmixing can make the cookies tough.
Don't overbake: Remove the cookies when the edges are lightly golden and the centres still look slightly soft. They'll continue to firm up as they cool.
Measure your flour correctly: Spoon the flour into your measuring cup and level it off. Too much flour can make the cookies dry and dense.
Use shelled pistachios: Save time by buying shelled pistachios. Roughly chop them so you get a little crunch in every bite.
Save some chocolate chips and pistachios: Press a few extra pieces into the tops of the dough balls before baking for beautiful, bakery-style cookies.
❓FAQS
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.
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.
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
No! This is a no-chill cookie recipe, so you can scoop and bake the dough immediately after mixing.
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
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.
Make-Ahead and Storage
Make-Ahead
You can prepare the cookie dough up to 48 hours in advance. Cover it tightly and refrigerate until you're ready to bake. Let the dough sit at room temperature for 10–15 minutes before scooping if it feels too firm.
How to Store Baked Cookies
Once completely cooled, store your pistachio chocolate chip cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Can You Freeze the Cookie Dough?
Absolutely! Scoop the dough into individual balls and arrange them on a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer-safe bag or container.
Store frozen cookie dough for up to 3 months. When ready to bake, place the frozen dough balls on a lined baking sheet and bake at 350°F (180°C), adding approximately 1–2 minutes to the original baking time. Check that the edges are lightly golden before removing them from the oven.
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edible protein cookie dough recipe.
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 💚
Pistachio Chocolate Chip Cookies (No Eggs, No Dairy)
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Diet: Vegan
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
- 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
- 1 ¼ 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
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
The nutritional information provided for this recipe is an estimate. The accuracy of the information listed is not guaranteed.
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