Description
These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies offer a delightful blend of nutty richness and creamy chocolate, all in a simple, quick-to-make treat that will impress everyone.
Ingredients
Scale
- 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)
Instructions
- Prepare the flax egg and preheat the oven to 350°F.
- Mix olive oil, light brown sugar, and white cane sugar until smooth.
- Add flax egg and vanilla, mixing until well combined.
- In a separate bowl, combine dry ingredients and then mix with wet mixture until a dough forms.
- Fold in chocolate chunks and crushed pistachios gently.
- Scoop the dough onto a lined baking sheet, keeping space between each cookie.
- Sprinkle extra chocolate on top and bake for 10-12 minutes.
- Tap the tray on the counter to shape cookies before cooling on a wire rack.
Notes
For a refined-sugar-free option, replace brown sugar with coconut sugar.
Store cookies in an airtight container at room temperature for up to 3 days.
Dough can be kept in the fridge for up to 3 days for fresh baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg