Vegan Chocolate Chip Cookies with White Chocolate and Pistachio
Ingredients:
- 2 cups all purpose flour
- 1/4 cup brown sugar (cane or demerara sugar)
- 1/2 cup muscovado (dark brown) sugar
- 1/2 cup coconut oil in liquid state (heat a few seconds in microwave if needed)
- 1/2 cup apple puree
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda powder
- pinch of salt
- 1 teaspoon vanilla extract
- 1/2 cup vegan white chocolate chips or 100 gr/ 4 oz coarsely chopped white chocolate
- 3/4 cup natural pistachio coarsely chopped
Instructions:
- Preheat the oven to 350°F/180°C and prepare an oven tray lined with baking paper or silicone roasting mat.
- In a mixing bowl, place flour, brown sugar, dark brown sugar, baking powder, baking soda powder and a pinch of salt. Stir.
- In a separate bowl, place the wet ingredients: coconut oil, apple puree and vanilla extract. Stir until uniform.
- Transfer the wet ingredients to the dry ingredients and mix until the entire dry mixture is assimilated. Add white chocolate chips and chopped pistachio and mix until well combined.
- Make about 5 cm/ 2-inch cookies balls from the mixture (possible with ice cream spoon or with clean hands). Place on the lined tray and flatten the balls with your hands or spoon to obtain a thick disc of 1-1.5 cm/ 0.5-inch high. Don't overcrowd the cookies as they slightly puff during baking.
- Bake for 12-15 minutes, depending on your oven until golden and irresistible. Cool and transfer to a sealed box. The cookies are kept for about 5 days, but there is no way they will last that long.
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