Name: Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: 1/2 cup olive oil; 2/3 cup light brown sugar; 1/4 cup white cane sugar; 1 flax egg; 1 teaspoon vanilla bean paste; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon baking powder; 6 tablespoons chocolate chunks; 2 tablespoons crushed pistachios; Flaky sea salt (optional)

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There’s something magical about the smell of cookies baking in the oven, isn’t there? The rich aroma of melting chocolate mingling with nutty olive oil and the subtle crunch of pistachios fills the air, making your home feel warm and inviting. Imagine pulling a tray of these Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies from the oven—golden edges with soft, chewy centers, just waiting to be savored. Each bite is a little dose of happiness, the kind that brings back memories of baking with loved ones on lazy Sunday afternoons.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

I remember the first time I made these cookies, experimenting with flavors to create a vegan treat that still delivered on texture and taste. As I tasted that first warm cookie, I couldn’t help but giggle at how something so simple could evoke so much joy. Whether you’re making these for a casual afternoon snack, a cozy gathering, or just to pamper yourself, this recipe is perfect for bringing everyone together. Get ready to whip up a batch of Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies that will surely delight those around you.

Why You’ll Love This Recipe

Simple & Quick: Ready in just about 30 minutes, you’ll have cookies to munch on in no time!
Irresistible Flavor: The combination of smooth olive oil, crunchy pistachios, and rich chocolate creates a mouthwatering experience.
Eye-Catching Appeal: These cookies look as delightful as they taste, with their chunky chocolate pieces and vibrant green pistachios!
Flexible Serving: Perfect for any occasion—snacks, desserts, or even breakfast with a cup of coffee.
Diet-Friendly Options: Completely vegan, dairy-free, and with low-cost ingredients making it accessible for everyone!

Ingredients You’ll Need

1/2 cup olive oil: A healthy fat that adds moisture and richness; feel free to substitute with coconut oil for a tropical twist.
2/3 cup light brown sugar: Adds a subtle caramel flavor and helps keep cookies chewy; organic sugar works if you prefer.
1/4 cup white cane sugar: Balances the deep flavor of brown sugar; can be replaced with coconut sugar for a healthier option.
1 flax egg: Made with 1 tablespoon ground flaxseed and 3 tablespoons water, it’s a fantastic egg substitute that binds the dough!
1 teaspoon vanilla bean paste: For a rich flavor; vanilla extract can be used if you don’t have paste on hand.
1 1/4 cups all-purpose flour: The base for your cookies; oat flour is a good gluten-free alternative.
1/2 teaspoon baking soda: Helps the cookies rise for that perfect chewy texture.
1/2 teaspoon salt: Enhances all the sweet flavors; don’t skip this step!
1/4 teaspoon baking powder: Adds lightness to the cookies.
6 tablespoons chocolate chunks: Use your favorite dark chocolate for a rich flavor; chocolate chips are an easy substitute.
2 tablespoons crushed pistachios: Adds a delightful crunch and nutty flavor to the cookies.
Flaky sea salt (optional): A sprinkle on top brings the flavors together beautifully!

How to Make Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies

Preheat and Prepare: Start by preparing a flax egg which serves as your vegan egg substitute. Simple mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, letting it sit for about 5 minutes until it thickens slightly. Next, preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking, ensuring a beautiful bake.

Cream Sugars and Oil: In a mixing bowl, blend the olive oil with the brown and white cane sugars using an electric mixer, beating this mixture for about 1-2 minutes. You want it to become smooth and creamy, forming a cohesive texture that will provide the base for your cookie dough.

Add Flax Egg and Vanilla: Once the oil and sugars are well-combined, pour in the flax egg and vanilla bean paste. Mix for another 30 seconds. It’s crucial that these wet ingredients fully integrate, ensuring each cookie bursts with flavor at every bite.

Combine Dry Ingredients: In goes the all-purpose flour, baking soda, salt, and baking powder in that same bowl. Make sure to add the flour first, then layer the other ingredients on top to avoid clumping. Mix with your electric mixer until everything is well-incorporated, and a thick dough forms.

Fold in Chocolate and Nuts: Use a spatula to gently fold in 4 tablespoons of the chocolate chunks and the crushed pistachios into the cookie dough. Be careful to avoid over-mixing; you want the lovely chunks to be evenly distributed without breaking them up too much.

Scoop Dough Balls: Using a 2-tablespoon cookie scoop, portion out 10-11 cookies onto the prepared baking sheet, leaving at least 2 inches between each ball. Don’t flatten them—they’ll spread naturally while baking, creating those perfectly round cookies.

Top with More Chocolate: Before popping them into the oven, sprinkle the extra 2 tablespoons of chocolate chunks on top. This not only looks fabulous but adds even more chocolaty goodness to each cookie.

Bake Until Golden: Place your baking sheet in the oven and bake for 10-12 minutes. Watch closely as they bake; the edges should be firm while the centers remain soft. When you see the cookie edges turn golden and the middle is no longer glossy, they’re ready to come out.

Cool and Shape: Upon removing the tray from the oven, tap it gently against the counter to create a lovely “wrinkly” cookie texture. If you like round shapes, gently use a round cookie cutter over the cookies while they are still warm. Let them cool on the tray for about 5 minutes before transferring to a wire rack to cool completely. A sprinkle with flaky sea salt right before serving elevates their flavor to new heights!

Storing & Reheating

To store your Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, they can be refrigerated for up to a week, though the flavor might intensify beautifully with time. If you want to keep them even longer, freeze them in a freezer-safe container for a maximum of three months. When you’re ready to enjoy them again, simply reheat them in a preheated oven at 350°F for about 5-7 minutes. This refreshes the texture, making them feel freshly baked!

Chef’s Helpful Tips

Be careful not to overmix the dough once you add the flour; overmixing can lead to tough cookies.
For the best flavor, ensure all wet ingredients are at room temperature; this helps with proper blending.
Timing is key! Keep an eye on your cookies, as every oven is different. Avoid pulling them out too early to ensure that chewy center!
If you like your cookies a bit crispier, bake an extra minute or so.
Feel free to customize! Add-ins like raisins or other nuts can be delicious too.
Dough balls can be frozen before baking, so you can bake just a few fresh cookies whenever you crave them.

Soft, chewy, and bursting with a delightful combination of flavors, these Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies really do offer something special. They provide the perfect balance of rich chocolate and nutty pistachios that not only satisfy your sweet tooth but also feel good to eat. Don’t hesitate to experiment—throw in a scoop of your favorite nut butter or a splash of your preferred extract to make them your own.

So gather your ingredients, spend a cozy half hour in the kitchen, and get ready to bake a batch of happiness. You’ll find that these cookies have a way of making moments feel just a bit sweeter.

Recipe FAQs

Can I use a different type of oil?

Absolutely! While olive oil gives these cookies a unique flavor, feel free to substitute it with coconut oil or a light vegetable oil. Each oil will add its own profile, so choose what you love best!

Are these cookies gluten-free?

To make these Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies gluten-free, simply substitute all-purpose flour with a 1:1 gluten-free flour blend. Just be sure it contains xanthan gum for the best texture!

How can I make these cookies less sweet?

If you prefer a less sweet cookie, you can reduce the amount of sugar to your liking. Start with a 1/2 cup of brown sugar and taste the dough to see if you need to adjust it further. Just remember that sugar helps with cookie structure, so reducing it significantly may affect the texture.

Can I add other mix-ins?

Definitely! These cookies are wonderfully versatile. Feel free to swap in dried cranberries, chopped almonds, or even shredded coconut. Just keep the total amount of add-ins around 1/2 cup to maintain balance in the dough.