Can I use different sized cookie scoops?

Yes! Just give each cookie enough free space to expand while baking. You also may want smaller or bigger chunks of chocolate, depending if you are using a bigger or smaller cookie scoop.

Can I make this recipe into a crispy cookie recipe?

Yes! All you need to do is to bake them a little longer than we did. Try about 18 to 20 minutes instead.

I don't have an air fryer. How can I toast the pistachios?

You can either bake them in the oven while it preheats for a few minutes. You can also use a medium saucepan or skillet to toast them on the stovetop at medium heat.

Could I roll this dough out and use a cookie cutter?

Yes, but you'll either want small chocolate chips or add them after you're done cutting your cookie shapes. They might get in the way of the cutter, so wait to add them so you have a smooth dough.

Chocolate Chip Cookies with Pistachios (Dairy Free)

Name: Chocolate Chip Cookies with Pistachios (Dairy Free)
Prep time: 20 min
Cook time: 15 min
Total time: 30 min
Cuisine: Cookies
Ingredients: 1/2 Cup (60g) Roasted Unsalted Pistachios; 1 Tablespoon Extra Virgin Olive Oil; 1 Cup + 2 Tablespoons (160g) All-Purpose Flour; 1/2 Cup (110 G) Packed Brown Sugar; 1/4 Cup (50g) Granulated Cane Sugar; 1/2 Teaspoon Baking Powder; 1/4 Teaspoon Baking Soda; 1/4 Teaspoon Salt; 1 Teaspoon Matcha Powder; 1 Cup (150g) Dark Chocolate, Chopped (See Note 1); 7 Tablespoons (100g) Vegan Unsalted Butter; 1 Flax Egg See (1 tablespoon ground flaxseed + 2 tablespoons water; see Note 2); 1 Teaspoon Pure Vanilla Extract; 3 Tablespoons Unsalted Pistachios, Roasted or Unroasted, Roughly Chopped; A Sprinkling of Flaky Sea Salt

Description

These Chocolate Chip Cookies with Pistachios are cozy and delicious with a sweet, nutty flavor and rich dark chocolate and flaky sea salt!

Ingredients

Units Scale

Pistachio Paste

1/2 cup (60g) Roasted Unsalted Pistachios
1 Tablespoon Extra Virgin Olive Oil

Dry Ingredients

1 cup + 2 tablespoons (160g) All-Purpose Flour
1/2 cup (110 G) Packed Brown Sugar
1/4 cup (50g) Granulated Cane Sugar
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Matcha Powder
1 cup (150g) Dark Chocolate, Chopped (See Note 1)

Wet Ingredients

7 Tablespoons (100g) Vegan Unsalted Butter
1 Flax Egg See (1 tablespoon ground flaxseed + 2 tablespoons water; see Note 2)
1 Teaspoon Pure Vanilla Extract

Toppings

3 Tablespoons Unsalted Pistachios, Roasted or Unroasted, Roughly Chopped
A Sprinkling of Flaky Sea Salt

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Instructions

Prepare: Preheat your oven to 350 F (175 C). If you have not done so, make the flax egg by mixing the ground flaxseed with the water. It will thicken on the counter in 10 minutes or you can put it in the fridge for faster cooking... just don't forget to add it (we've done this before!). Prepare 2 9x13 cookie sheets with parchment paper.
Blitz the Nuts: Add the toasted pistachios to a food processor or blender and blend until they are they are a fine powder. Then add the oil and blend again. The powder will become paste. Set aside for later.
Cream The Sugar: Grab a large bowl and add the vegan butter and both sugars. Using a hand mixer, combine the ingredients until they are lightly whipped.
Add the Wet Ingredients: Add the vanilla extract and the flax egg to bowl and mix everything together.
Add the Dry Ingredients: In a medium bowl, add the flour, baking powder, baking soda, salt and matcha powder and mix them together. Then add the flour mixture to the large bowl and fold everything together to make the cookie dough. Then add the chocolate.
Chill: Add the dough to your refrigerator for about 10 to 15 minutes.
Scoop and Shape: Using a medium cookie scoop (See Note 3), scoop the dough from the large bowl and add them to the baking trays. Separate each of them about 2-3 inches apart from each other. Flatten each dough ball and then add additional chocolate, nuts, and flakey salt.
Bake: Add the trays to the oven and bake for 12-15 minutes. Then remove from the oven and then let cool before enjoying! Please wait at least 10-15 minutes to try a cookie as they finish cooking and setting as they cool. Straight from the oven they might be a bit soft still.

Notes

Note 1: Dark Chocolate Chunks or Dark Chocolate Chips work just as well. We just use a dark chocolate bar because we keep a lot of them on hand for other recipe creations.
Note 2: Flax eggs are super easy to make! Take some flax seeds and grind them in a spice grinder. Then add the grounds to a small bowl, add water and whisk it together. For one flax egg, you want 1 Tablespoon Ground Flaxseed to 2 Tablespoons Water. Then let it set in the fridge for 5 to 10 minutes. 1 Flax egg can do the job of one large egg, at least in baking terms.
Note 3: Use whatever size scoop you want. Just give each cookie enough free space to expand while baking. You also may want smaller or bigger chunks of chocolate, depending if you are using a bigger or smaller cookie scoop.

Prep Time: 10 minutes
Chill Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: Cookies