This is a great cookie – lots of dark chocolate with some wonderful Pistachio’s added in. They create a great mix of flavours, and the green Pistachio’s make the cookie’s a bit Spring like. We love a chewy cookie – but if you want a crisper one then just bake these Vegan Dark Chocolate and Pistachio cookies for a few minutes longer than we recommend.
When our Vegan Dark Chocolate and Pistachio Cookies come out of the oven we whack the tray on the counter top – the cookies then fall a bit, and the cracks appear. If you don’t bang the tray on your counter then you have puffier, soft cookies.
Vegan Dark Chocolate and Pistachio Cookies
A great chewy cookie with loads of vegan dark chocolate and bright green Pistachio's
Ingredients
- 3 Cups Plain Flour
- 2 Tsp Baking Powder
- 1 Tsp Baking Soda
- 3/4 Cup Dairy Free Margarine
- 1/4 Cup Trex Vegetable Fat or just add in another 1/4 cup vegan butter
- 1/4 Cup Granulated Sugar
- 1 1/4 Cups Soft Brown Sugar
- 1 Tbsp Vanilla Paste
- 1/4 Cup Dairy Free Milk - I use Oatly
- 3/4 Cups Vegan Dark Chocolate Chips
- 2/3 Cups Shelled, unsalted Pistachio's
Instructions
- Preheat oven to 180℃, 160℃ if fan oven, 350℉ and grease your cookie sheet
- In a large bowl, mix flour, baking powder, baking soda, dark chocolate chips and Pistachio's together. Put to one side.
- Cream the dairy free margarine, Trex, granulated and brown sugar together until fully mixed and a bit fluffly. Mix in the Vanilla paste.
- Mix the flour mixture, creamed sugar mixture with the milk until you have a great cookie dough.
- Use a teaspoon to form balls of cookie dough, flatten the balls and put onto your cookie tray.
- Bake for 8-10 minutes. Whack on the counter when you take them out of the oven to get the cracks to form. Cook for 10 minutes and move to a wire rack to cool completely.
If you fancy some other vegan cookie ideas try these:
