Irresistible Vegan Pistachio Cookies Recipe
Savor the delightful fusion of chewy textures and nutty flavors in these easy-to-make vegan pistachio cookies, perfect for sharing or enjoying solo!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: Makes approximately 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup pistachios, roughly chopped
- 1/4 cup unsweetened almond milk
- 1/2 tsp baking soda
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and baking soda until well combined.
- Cream Coconut Oil and Sugar: In another bowl, mix the melted coconut oil and brown sugar until creamy. Stir in the vanilla extract and almond milk until smooth.
- Combine Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in the chopped pistachios.
- Scoop onto Baking Sheet: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, ensuring space between each cookie.
- Bake: Bake in the preheated oven for about 10-12 minutes, or until golden brown around the edges. Let cool on the sheet for a few minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg