Chocolate Chip Cookies with Pistachios (Dairy Free)

Ingredients

• 0.5 cup Roasted unsalted pistachios (For the pistachio paste)
• 1 tbsp Extra virgin olive oil (For the pistachio paste)
• 1.125 cup All-purpose flour (1 cup plus 2 tablespoons)
• 0.5 cup Packed brown sugar
• 0.25 cup Granulated cane sugar
• 0.5 tsp Baking powder
• 0.25 tsp Baking soda
• 0.25 tsp Salt
• 1 tsp Matcha powder (Optional)
• 1 cup Dark chocolate (Chopped; chunks or chips work too)
• 7 tbsp Vegan unsalted butter
• 1 tbsp Ground flaxseed (For one flax egg)
• 2 tbsp Water (For one flax egg)
• 1 tsp Pure vanilla extract
• 3 tbsp Unsalted pistachios (Roasted or unroasted; roughly chopped, for topping)
• Flaky sea salt (A sprinkling, for topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two 9 × 13-inch cookie sheets with parchment paper.

2. 2

   If not already prepared, make the flax egg by mixing 1 tablespoon ground flaxseed with 2 tablespoons water. Let it thicken on the counter for 10 minutes, or refrigerate it for 5–10 minutes as described in the notes.

3. 3

   Add the roasted pistachios to a food processor or blender and blend to a fine powder.

4. 4

   Add the olive oil to the ground pistachios and blend again until the mixture becomes a paste. Set aside.

5. 5

   In a large bowl, add the vegan butter, brown sugar, and cane sugar. Beat with a hand mixer until lightly whipped.

6. 6

   Add the vanilla extract and flax egg to the butter-and-sugar mixture. Mix until combined.

7. 7

   In a medium bowl, combine the flour, baking powder, baking soda, salt, and matcha powder.

8. 8

   Add the flour mixture to the large bowl and fold until a cookie dough forms.

9. 9

   Add the chopped dark chocolate and fold it into the dough.

10. 10

    Refrigerate the dough for about 10–15 minutes.

11. 11

    Use a medium cookie scoop to portion the dough onto the prepared baking sheets, spacing portions 2–3 inches apart.

12. 12

    Flatten each dough ball. Add additional chocolate, chopped pistachios, and a sprinkling of flaky sea salt over the tops.

13. 13

    Bake for 12–15 minutes at 350°F (175°C).

14. 14

    Remove the trays from the oven and let the cookies cool for at least 10–15 minutes before eating so they can finish setting; they may still be soft immediately after baking.

Notes

The recipe notes that dark chocolate chunks or chips can be used. Flax egg: grind flax seeds if needed, then mix 1 tablespoon ground flaxseed with 2 tablespoons water; one flax egg can replace one large egg in baking. The body excerpt says matcha is optional. The pistachio paste is prepared in the method but is not explicitly mixed into the dough in the supplied instructions, so no such addition is assumed.

Nutrition per serving

• dessert
• cookies
• dairy-free
• vegan
• baked
• American
• chocolate
• pistachio