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
Scale
- 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