Description
These Vegan Olive Oil, Pistachio, Chocolate Chunk Cookies bring irresistible flavor with every bite, featuring a chewy texture and a delightful blend of olive oil, chocolate, and pistachios. Perfect for any occasion, they are quick to prepare, making them a lovely treat for yourself or friends!
Ingredients
Scale
- 1/2 cup olive oil
- 2/3 cup light brown sugar
- 1/4 cup white cane sugar
- 1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water)
- 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
- Preheat your oven to 350°F (175°C) and prepare the baking sheet with parchment paper.
- For the flax egg, mix ground flaxseed with water and let thicken for 5 minutes.
- In a bowl, mix olive oil, brown sugar, and white sugar until creamy.
- Add the flax egg and vanilla to the mixture and blend for another 30 seconds.
- Sift in the flour, baking soda, salt, and baking powder; mix until a dough forms.
- Fold in chocolate chunks and pistachios until evenly distributed.
- Scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Top with extra chocolate if desired, then bake for 10-12 minutes.
- Allow cookies to cool on the tray before transferring to a wire rack.
Notes
Make sure to measure flour properly to avoid dry cookies.
The flax egg should sit for optimal binding in the dough.
Consider browning the olive oil for a richer flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg