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 Tablespoon ground flaxseed + 3 Tablespoons water); 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 (or chocolate chips); 2 Tablespoons crushed pistachios; Flaky sea salt (optional)

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Take a moment to imagine the captivating aroma of fresh-baked cookies wafting through your kitchen, their golden edges crisp yet yielding to the touch. The delightful combination of rich olive oil, crunchy pistachios, and decadent chocolate chunks creates a perfectly chewy texture that beckons you to take just one more bite. These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies not only satisfy your sweet tooth but also add a touch of gourmet flair to your dessert repertoire.

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

The memory of making cookies on warm summer afternoons with my grandma comes rushing back, eyes sparkling with excitement as we mixed the ingredients. The simple mixing of flour and sugar would produce an enchanting transformation, leading to a spectacular treat at the end. I’ve perfect these Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies to evoke that same joy and nostalgia. Whether for an afternoon snack or a sweet ending to a family gathering, these cookies promise to warm your heart and please your palate. Are you ready to create cookie magic in your own kitchen?

Why You’ll Love This Recipe

Simple & Quick: From start to finish, you can whip up these cookies in just 30 minutes—perfect for satisfying that sudden sweet craving!
Irresistible Flavor: The nutty richness of olive oil and the saltiness of pistachios harmonize beautifully with smooth chocolate chunks, creating a mouthwatering bite.
Eye-Catching Appeal: These cookies are not only tasty but also beautiful, with flecks of green pistachio and melting chocolate inviting you to indulge.
Flexible Serving: Whether you’re hosting a party, enjoying a cozy snack, or even needing a quick breakfast treat, these cookies fit the bill.
Diet-Friendly Options: Completely eggless and dairy-free, this recipe is a guilt-free pleasure for vegans and those with dietary restrictions.

Ingredients You’ll Need

1/2 cup olive oil: This healthy fat not only provides moisture but also contributes a subtle, fruity flavor that enhances the cookies. You can substitute with a light-flavored vegetable oil if you prefer.
2/3 cup light brown sugar: It adds depth and a hint of caramel flavor, helping to create that chewy texture. Feel free to swap with coconut sugar for a refined-sugar-free option.
1/4 cup white cane sugar: This adds sweetness and helps to balance the flavors. It can be replaced with additional brown sugar if desired.
1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water): A perfect egg substitute for binding, this mixture helps create a tender and moist cookie.
1 teaspoon vanilla bean paste: Offers a concentrated vanilla flavor. If you can’t find it, pure vanilla extract will work well too.
1 1/4 cups all-purpose flour: The base of your cookie dough that provides structure. For a gluten-free option, use a 1:1 gluten-free flour blend.
1/2 teaspoon baking soda: This leavening agent helps the cookies rise and become fluffy. Ensure it’s fresh for the best results.
1/2 teaspoon salt: Enhances the sweetness and balances the flavors. It is crucial, so don’t skip it!
1/4 teaspoon baking powder: Another leavening agent to create a light texture. Both leave the cookies tasting heavenly.
6 Tablespoons chocolate chunks (or chocolate chips): These bring richness and sweetness to each bite. Opt for dairy-free chocolate to keep the cookies vegan.
2 Tablespoons crushed pistachios: They add a delightful crunch and flavor contrast. You can substitute with your favorite nuts or seeds if you’d like.
Flaky sea salt (optional): Sprinkling this on top after baking will elevate the flavors and provide a nice textural contrast.

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

Preheat and Prepare: Begin by making your flax egg. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl, then set it aside. Preheat your oven to 350°F. While that’s heating up, line a baking sheet with parchment paper to prepare for your cookies.

Combine Wet Ingredients: In a mixing bowl, add the olive oil, light brown sugar, and white cane sugar. With an electric mixer, cream the ingredients together for about 1-2 minutes until your mixture becomes smooth and slightly fluffy, filling your kitchen with a warm, inviting scent.

Add Flax Egg and Vanilla: Next, introduce the flax egg and vanilla bean paste to the creamed mixture. Mix for approximately 30 seconds until everything blends beautifully and the liquid combines with the sugar mixture, ensuring a sweet base for your cookies.

Mix Dry Ingredients: Now it’s time for the dry elements! Add the all-purpose flour, baking soda, salt, and baking powder right on top of the wet mixture. It’s important to add the flour first to avoid clumping. Use the electric mixer to gently combine until you see a thick, cookie dough form, vibrant and enticing.

Incorporate Chocolate and Pistachios: With your dough ready, fold in 4 tablespoons of chocolate chunks and the crushed pistachios using a spatula. Just gently mix until they are well distributed throughout the dough, bringing the flavors together for a perfect cookie experience.

Scoop and Shape: Grab a 2-tablespoon cookie scoop to portion out the dough, creating 10-11 evenly sized cookies. Place them on your prepared baking sheet, leaving at least 2 inches of space between each one. It’s important not to flatten them as they will naturally spread out while baking.

Top with Chocolate: Before you place them in the oven, sprinkle the remaining 2 tablespoons of chocolate chunks over the cookie dough balls for that extra touch of chocolatey goodness that melts in every bite.

Bake Until Golden: Slide your cookie tray into the oven and bake for 10-12 minutes. The cookies should be cooked through yet soft in the center, with just a hint of golden color. Remember, they will continue to firm up as they cool!

Tap and Shape: Once baked, pull the tray from the oven and give it a gentle tap on the counter. This lovely tap will create a beautifully wrinkled effect on your cookies. If you find any are a bit uneven, use a round cookie cutter or a larger mug to gently shape them into perfect rounds while they’re still warm.

Cool and Serve: After a brief 5-minute cooldown on the tray, transfer the cookies to a wire rack for sealing in that soft, chewy texture. You can top them with a sprinkle of flaky sea salt for a delightful finish! Ready to share and enjoy!

Storing & Reheating

These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies are best enjoyed fresh, but they will stay delightful at room temperature for about 3 days in an airtight container. If you’d like to keep them longer, pop them in the fridge for up to a week, stored in a resealable bag or container. You can also freeze these cookies for a maximum of 3 months—just make sure they’re well wrapped. When craving them again, simply reheat the cookies at 350°F for about 5-7 minutes, allowing them to regain their lovely chewiness. Please note that freezing may affect the texture slightly, but the flavors will remain fabulous!

Chef’s Helpful Tips

Always measure your ingredients accurately for the best texture, especially flour, which can be tricky.
Make sure the olive oil is of good quality, as its flavor significantly impacts the cookies.
If the dough feels too wet, add a little extra flour—every brand can behave a bit differently.
To avoid flat cookies, do not overmix the dough after adding flour; just mix until combined.
Feel free to add spices like cinnamon or a splash of almond extract for a unique twist!
This dough keeps well in an airtight container in the fridge for up to 3 days, making it easy to bake fresh cookies on demand.

These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies are a wonderful blend of flavors that are sure to become a cherished recipe in your home. Enjoy them fresh with loved ones and revel in the happiness they bring. Feel free to experiment with mix-ins or toppings to truly make them your own. There’s always room for creativity in baking!

Recipe FAQs

Can I use a different type of oil?

Absolutely! While olive oil brings a lovely flavor, you can substitute it with other oils like coconut oil or even a mild canola oil. Just go for a flavor that you enjoy, and your cookies will still turn out delicious!

What if I don’t have flaxseed for the flax egg?

No worries! You can substitute the flax egg with 1/4 cup of unsweetened applesauce or a quarter of a ripe mashed banana. Both options will help bind the ingredients together beautifully.

Are there any other nuts I can use instead of pistachios?

Definitely! Feel free to swap chips for your favorite nuts such as walnuts, almonds, or even macadamia nuts. Each nut flavor brings something unique to your cookies, so choose what delights your taste buds!

Can I make these cookies gluten-free?

Yes, you can! Simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Most brands work well in recipes like this. Just make sure to check the labels for any additional gluten-containing ingredients if you’re cautious about cross-contamination.