Description
These Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies are a delightful treat with their irresistible flavor and simple prep. Enjoy rich chocolate and nutty pistachios in every bite! Perfect for snacks, desserts, or cozy gatherings.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350°F and prepare a baking sheet with parchment paper.
- Create a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons water and let it thicken for 5 minutes.
- Blend olive oil with brown and white sugars until smooth.
- Add the flax egg and vanilla bean paste, mixing until combined.
- Incorporate flour, baking soda, salt, and baking powder into the wet ingredients.
- Gently fold in chocolate chunks and crushed pistachios.
- Scoop 10-11 cookie portions onto the baking sheet, leaving space between them.
- Sprinkle extra chocolate on top before baking.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Tap baking sheet after removing cookies from the oven for a wrinkled texture. Cool before serving.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.
To freeze, store in a freezer-safe container for up to three months; reheat at 350°F for freshness.
Customize with additional mix-ins like nuts or dried fruits if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg