Vegan White Chocolate Pistachio Cookies
There are approximately a million chocolate chip cookie recipes out there, but these are the ones I keep coming back to. Vegan, loaded with white chocolate and pistachio, crispy on the outside and soft in the middle. I promise you won’t miss the butter or eggs.
Why You’ll Love This Recipe:
- Crispy on the outside, soft in the middle, loaded with white chocolate and pistachio
- No one will guess they’re vegan
- Simple ingredients, no fancy substitutes needed
- Ready in under 30 minutes
Key Ingredients & Substitutions:
- Coconut oil – use it in liquid form. If it’s solid, warm it for a few seconds in the microwave.
- Applesauce – helps bind the dough and keep the cookies moist, a classic egg substitute in vegan baking.
- Muscovado sugar – an unrefined dark brown sugar with a strong molasses flavor and extra moisture, which is what keeps these cookies soft in the middle. If you can’t find it, regular dark brown sugar works as a substitute.
- Vegan white chocolate – look for it at well-stocked grocery stores or online. Regular white chocolate chips work too if veganism isn’t a priority for you.
Pro Tips for Success:
- The two sugars aren’t interchangeable, muscovado holds more moisture and is what gives these cookies their soft centers. Don’t swap it for more of the lighter sugar, or you’ll lose the chewiness.
- Flatten the cookie dough balls before baking, they don’t spread much on their own.
- Don’t overcrowd the baking sheet, the cookies puff slightly as they bake.
- Baking time varies by oven, start checking at the 12-minute mark.
- Let the cookies cool before storing, they’ll keep in a sealed container for about 5 days (if they last that long).
Serving Suggestions
- Enjoy warm with a glass of plant-based milk
- Great for gifting or holiday cookie trays
- Sandwich two together with vegan ice cream for an easy treat
FAQ
- How do I store these? In a sealed container for up to 5 days.
- Can I use regular white chocolate instead of vegan? Yes, if you’re not strictly vegan, regular white chocolate chips work just as well.
- Can I substitute the pistachios? Sure, walnuts or macadamia nuts would work well too.
Looking for more tasty recipes?
- Gluten-Free Orange and Almond Cake
- Vegan Tahini Ice Cream – No churn
- Best Ever Chewy Granola Cookies (Rich & Satisfying)
- Vegan Cherry Crumb Bars
Vegan Chocolate Chip Cookies with White Chocolate and Pistachio
Ingredients:
- 2 cups all-purpose flour
- ¼ cup brown sugar (cane or demerara sugar)
- ½ cup muscovado (dark brown) sugar or regular dark brown sugar as a substitute
- ½ cup coconut oil in liquid form (warm a few seconds in the microwave if needed)
- ½ cup applesauce
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
- ½ cup vegan white chocolate chips or 4 oz (100g) coarsely chopped white chocolate
- ¾ cup natural pistachios coarsely chopped
Instructions:
- Prep the oven: Preheat to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
- Mix the dry ingredients: In a mixing bowl, combine the flour, brown sugar, muscovado sugar, baking powder, baking soda, and a pinch of salt. Stir.
- Mix the wet ingredients: In a separate bowl, combine the coconut oil, applesauce, and vanilla extract. Stir until smooth.
- Combine: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the white chocolate chips and chopped pistachios.
- Shape and bake: Using a cookie scoop or clean hands, form 2-inch (5cm) balls of dough. Place on the lined baking sheet and flatten slightly with your hands or a spoon into thick discs, about ½ inch (1-1.5cm) high. Space them out, they puff slightly as they bake. Bake for 12-15 minutes, until golden.
- Cool: Let cool completely before transferring to a sealed container. They'll keep for about 5 days, if they last that long.
Notes:
- If your coconut oil is solid, warm it for a few seconds in the microwave until liquid.
- The two sugars aren’t interchangeable, muscovado’s extra moisture is what keeps the centers soft. If substituting, use regular dark brown sugar rather than a lighter one.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
