Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies
There’s something incredibly comforting about the aroma of freshly baked cookies wafting through the air, isn’t there? As you stroll into the kitchen, the warm, nutty scent of olive oil and rich chocolate fills your senses, making your heart race with anticipation. Picture biting into a slightly crispy exterior, instantly giving way to a soft, chewy center loaded with luscious chocolate chunks and delightful bits of pistachios. Just the thought makes me nostalgic for those late-night baking sessions with friends, when laughter and flour seemed to fly everywhere—oh, the joys of making sweet memories!
Table of Contents
This season, whether it’s a cozy winter evening or a cheerful spring gathering, these Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies are perfect for anyone seeking a delicious treat that’s also eggless and dairy-free. With such an easy recipe that only takes about 30 minutes, why not whip up a batch? Your taste buds deserve a little adventure, and trust me, every bite is a journey worth taking.
Why You’ll Love This Recipe
- Simple & Quick: Whip up a batch of these cookies in just 30 minutes!
- Irresistible Flavor: The nutty olive oil, chunks of chocolate, and crunchy pistachios create a truly scrumptious experience.
- Eye-Catching Appeal: Their fun appearance and colorful bits will impress anyone who sees (or tastes) them.
- Flexible Serving: Perfect for snacking, dessert, or an impressive addition to any gathering!
- Diet-Friendly Options: These cookies are totally vegan, so everyone can enjoy them!
Ingredients You’ll Need
- 1/2 cup olive oil: Using high-quality extra virgin olive oil adds a unique flavor and richness to the cookies, enhancing their taste. If desired, you can swap it with melted coconut oil for a touch of tropical goodness!
- 2/3 cup light brown sugar: The molasses in brown sugar gives the cookies their lovely chewiness and a hint of caramel flavor. If you’re out of light brown sugar, you can mix white sugar with a little molasses as a substitute.
- 1/4 cup white cane sugar: This sugar helps balance the flavors while contributing to cookie fluffiness. Feel free to use organic cane sugar if you like.
- 1 flax egg: This is made by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water, allowing it to sit for five minutes. This mixture replaces eggs to provide binding in a way that’s friendly to our vegan friends.
- 1 teaspoon vanilla bean paste (or vanilla extract): A dash of vanilla enhances the sweetness and depth of flavor in the cookies. Always opt for the pure extract when available for the best results.
- 1 1/4 cups all-purpose flour: Flour provides structure to the cookies—just be sure to measure properly to avoid dense cookies. If you’re gluten-sensitive, consider using a gluten-free flour blend.
- 1/2 teaspoon baking soda: This ingredient is essential for helping the cookies rise and get that beautiful, soft center.
- 1/2 teaspoon salt: A pinch of salt enhances flavors and balances sweetness. It’s a flavor powerhouse!
- 1/4 teaspoon baking powder: Alongside baking soda, this helps create a light texture, making the cookies fluffy and delightful.
- 6 Tablespoons chocolate chunks (or chocolate chips): You can’t go wrong with chocolate! Opt for dairy-free chocolate if you’re staying strictly vegan.
- 2 Tablespoons crushed pistachios: They add an amazing crunch and a pop of green color, making the cookies unforgettable. If pistachios are hard to find, any nut would work beautifully!
- Flaky sea salt (optional, as topping): A sprinkle on top adds a sophisticated, salty touch that balances the sweetness perfectly.
How to Make Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies
Preheat and Prepare: Start by preparing your flax egg, which will be your magical binding ingredient. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes. Meanwhile, preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures easy cleanup and crispy bottoms on your cookies!
Combine Wet Ingredients: In a mixing bowl, add the olive oil, brown sugar, and white cane sugar, then beat them with an electric mixer for about 1-2 minutes until well combined and fluffy. Next, stir in your prepared flax egg and vanilla bean paste, mixing for another 30 seconds until everything is creamy and aromatic.
Mix Dry Ingredients: Now it’s time to add the dry mixture! Gently sift in the all-purpose flour, baking soda, salt, and baking powder into the bowl. **Adding the flour first allows for a smoother mix** without creating a powdery mess. Use the electric mixer to bring everything together until you form a thick, gooey cookie dough. Oh, the anticipation!
Fold in Chocolate and Nuts: Grab a spatula and add 4 tablespoons of chocolate chunks along with 2 tablespoons of pistachios to the dough. Fold them in carefully to ensure even distribution without overworking the dough. You want those delightful bites of chocolate and crunch in every cookie!
Scoop and Shape: Use a 2-tablespoon cookie scoop to portion out your cookies onto the prepared baking sheet. Keep them at least 2 inches apart since they will spread while baking. Don’t flatten the balls; we want them to retain that gorgeous height!
Top with More Chocolate: Remember those extra 2 tablespoons of chocolate chunks? Now’s the time to sprinkle them on top of your cookie dough balls. Not only does it look beautiful, but it ensures every cookie has an extra burst of chocolate goodness on top.
Bake to Perfection: Place the cookie tray in the preheated oven and bake for 10-12 minutes. Look for a soft center and gently golden edges; they will continue to firm up slightly once removed from the oven. Timing is crucial here, so keep an eye on them—you won’t want to overbake!
Cool and Enjoy: Once done, take the cookie tray out and tap it gently on the counter to create a “wrinkly” effect, enhancing the appearance of your cookies. For perfect round shapes, while they’re still warm, you can use a round cookie cutter to easily shape them. Let them cool for about 5 minutes on the tray before transferring them to a wire rack. A sprinkle of flaky sea salt on top elevates the experience!
Storing & Reheating
To keep your Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies fresh, store them at room temperature in an airtight container for up to one week. If you want to keep them longer, pop them in the fridge for up to two weeks. You can also freeze the cookies for up to 3 months—just place them in a freezer-safe container or zip-top bag. When you’re ready to enjoy, simply let them thaw on the counter or warm them in the microwave for about 10-15 seconds to revive their chewy texture, but be warned, they may lose a bit of that fresh-out-of-the-oven magic!
Chef’s Helpful Tips
- Keep your olive oil at room temperature before using it to ensure it mixes easily into the dough.
- Make sure you measure flour correctly—using too much can make your cookies dry.
- If your dough seems too sticky, letting it chill in the fridge for about 30 minutes helps with scooping.
- Want an even bolder flavor? Toast the pistachios in a dry skillet before mixing them into the dough for an extra layer of nuttiness!
- You can easily double this batch—who would want just one dozen vegan cookies hanging around?
Every bite of these Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies carries the essence of homemade joy. They shine not only for their delicious taste but also for the memories they can bring back with every chewy, chocolatey bite. So, I encourage you to play with flavors, perhaps adding a dash of cinnamon or subbing in other nuts, and truly make the recipe your own.
Are you ready to embrace the delight of cookie-making and enjoy a treat that’s sure to impress? Let’s get baking and indulge in the deliciousness!
Recipe FAQs
Can I use a different type of oil besides olive oil?
Absolutely! While olive oil gives these Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies their distinct flavor, you can substitute it with melted coconut oil or even avocado oil if you prefer something milder. Just remember, the flavor profile will slightly change depending on your choice!
Can I make these cookies gluten-free?
Yes! You can easily adjust this recipe using a gluten-free all-purpose flour blend. Make sure to check that the blend includes a binding agent, as that will help maintain texture. The cookies will still come out delicious and chewy!
What can I add for extra flavor?
Feel free to experiment! Adding a dash of cinnamon or a hint of almond extract can elevate the flavor profile. Another fun option is to mix in some dried fruits, like cherries or cranberries, to pair beautifully with the chocolate.
How can I store leftover cookie dough?
If you have extra dough after baking, you can wrap it tightly in plastic wrap and refrigerate it for up to a week or freeze it for later use. This way, you can have freshly baked cookies any time you crave them! Just scoop out what you need and bake from frozen, adjusting the baking time accordingly.
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📖 Recipe Card
Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Description
Experience the delightful blend of nutty olive oil, rich chocolate chunks, and crunchy pistachios with these easy-to-make vegan cookies. Perfect for gatherings, they are eggless, dairy-free, and simply irresistible!
Ingredients
- 1/2 cup olive oil
- 2/3 cup light brown sugar
- 1/4 cup white cane sugar
- 1 flax egg
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 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, as topping)
Instructions
- Prepare flax egg and preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mix olive oil, brown sugar, and white sugar until fluffy. Stir in flax egg and vanilla paste.
- Sift in flour, baking soda, salt, and baking powder. Mix until a thick dough forms.
- Fold in chocolate chunks and pistachios until evenly distributed.
- Scoop dough onto prepared baking sheet, spacing at least 2 inches apart. Add more chocolate on top.
- Bake for 10-12 minutes until edges are golden, then cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Keep olive oil at room temperature for easy mixing.
Measure flour accurately to prevent dry cookies.
Dough can be chilled for easier scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
