Amazing Chewy Vegan Pistachio Cookies
Amazing Chewy Vegan Pistachio Cookies
Introduction
Get ready to fall in love with these Amazing Chewy Vegan Pistachio Cookies! These delightful plant-based cookies are a dream come true for anyone craving a unique, nutty treat. Perfectly soft and wonderfully chewy, each bite bursts with the vibrant, subtle flavor of pistachios. They're surprisingly easy to whip up, making them the ideal homemade indulgence for a special occasion or just because. Prepare for your kitchen to smell incredible and your taste buds to sing!
Ingredients
- 1/2 cup (113g) vegan butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/4 cup unsweetened plant milk (almond or soy work well)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pistachio extract (optional, but highly recommended for intense flavor)
- 1 3/4 cups (210g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (90g) shelled pistachios, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened vegan butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the plant milk, vanilla extract, and pistachio extract (if using) until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chopped pistachios until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft. For extra chewiness, avoid overbaking.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your amazing chewy vegan pistachio cookies!
Pro Tips & Notes
- Don't Overbake: For that perfect chewy texture, pull the cookies out of the oven when the edges are set and lightly golden, but the centers still look a bit soft. They will continue to set as they cool.
- Chill the Dough: If your dough feels too soft or your kitchen is warm, chilling the dough for 30 minutes to an hour can help prevent spreading and results in a thicker, chewier cookie.
- Enhance Pistachio Flavor: Pistachio extract really boosts the authentic nut flavor without requiring a huge amount of actual pistachios. It’s worth seeking out!
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness.
- Customization: Feel free to add a handful of white vegan chocolate chips for an extra layer of sweetness and texture.
Nutrition Facts (per serving)
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 80mg
- Total Carbohydrates: 23g
- Dietary Fiber: 1g
- Total Sugars: 15g
- Protein: 2g
Frequently Asked Questions
- Q: Can I make these gluten-free? A: While we haven't tested it, you might try a 1:1 gluten-free baking flour blend. Results may vary in texture.
- Q: Do I have to use pistachio extract? A: No, but it significantly enhances the pistachio flavor. Without it, the flavor will be much milder.
- Q: Can I freeze these cookies? A: Yes! Baked cookies can be frozen in an airtight container for up to 3 months. You can also freeze scooped cookie dough balls and bake them from frozen, adding a few extra minutes to the baking time.
- Q: What if I don't have vegan butter? A: While vegan butter is recommended for the best texture, you could try using a solid refined coconut oil, but the flavor and texture will be slightly different. Ensure it's softened, not melted.