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.
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