Vegan Pistachio Cookies
Indulge in the wholesome goodness of Vegan Pistachio Cookies, a plant-based treat that's irresistibly buttery, nutty, and perfectly sweetened with maple syrup. Featuring a clever chia seed "egg" substitute, these cookies are not only dairy-free and egg-free but also packed with the natural crunch of chopped pistachios. With just 15 minutes of prep time, these cookies come together quickly for a delightful homemade dessert that’s perfect for snacking or sharing. Made with simple ingredients like melted coconut oil and vanilla extract, they bake to golden perfection in under 12 minutes, leaving you with soft yet slightly crisp cookies bursting with pistachio flavor. Whether enjoyed with your favorite plant-based milk or served at a gathering, these cookies are a satisfying treat for vegans and non-vegans alike! Keywords: vegan pistachio cookies, plant-based dessert, dairy-free cookie recipe, egg-free baking.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Pistachios, shelled and roughly chopped
- 1 tablespoon Chia seeds
- 3 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, combine chia seeds and water. Stir and let sit for about 5 minutes until it forms a gel-like consistency. This will act as your egg substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In another bowl, mix the melted coconut oil, maple syrup, and vanilla extract until well combined.
Add the chia seed mixture to the wet ingredients and stir until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid over-mixing to ensure the cookies remain tender.
Fold in the chopped pistachios evenly through the batter.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Gently press each cookie slightly to flatten the tops for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy your vegan pistachio cookies with a glass of almond milk or your favorite plant-based beverage!
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 110.8 g | 554% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 118.1 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1826 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
