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Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies

Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies

Delight in Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies, a healthy treat blending nutty olive oil and rich chocolate.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 22 minutes
Servings: 12 cookies
Course: Sweet Moments
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup Olive oil a healthier fat option
  • 1/2 cup Light brown sugar adds depth and moisture
  • 1/4 cup White cane sugar balances the sweetness
  • 1 tbsp Flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water
  • 1 tbsp Vanilla bean paste or extract infuses sweetness
  • 1 1/2 cups All-purpose flour provides structure
  • 1 tsp Baking soda helps the cookies rise
  • 1/4 tsp Salt enhances flavor
  • 1/2 tsp Baking powder adds fluffiness
  • 1 cup Chocolate chunks or chips provides indulgent bites
  • 1/2 cup Crushed pistachios adds a delightful crunch
For Topping
  • to taste Flaky sea salt optional, adds gourmet touch

Equipment

  • Oven
  • large bowl
  • Small bowl
  • cookie scoop
  • parchment paper

Method
 

How to Make Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies
  1. Prepare the Flax Egg: In a small bowl, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set it aside for about 5 minutes until it thickens.
  2. Preheat the Oven: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Mix the Wet Ingredients: In a large bowl, combine the olive oil, light brown sugar, and white cane sugar. Stir until smooth.
  4. Add the Flax Egg and Vanilla: Incorporate the prepared flax egg and vanilla into the bowl. Mix for about 30 seconds.
  5. Combine the Dry Ingredients: Gradually add the all-purpose flour, baking soda, salt, and baking powder to the wet mixture. Stir gently until just combined.
  6. Fold in Chocolate and Pistachios: Gently fold in the chocolate chunks and crushed pistachios until evenly distributed.
  7. Scoop the Cookie Dough: Scoop out 10-11 cookie balls and place them on the prepared baking sheet.
  8. Top and Bake: Add a few chocolate chunks on top. Bake for 10-12 minutes until lightly golden.
  9. Cool and Serve: Allow them to cool on the tray before transferring to a wire rack. Optionally sprinkle with flaky sea salt.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gCalcium: 1mgIron: 4mg

Notes

Ensure olive oil is at room temperature for easier mixing. Avoid overmixing to keep the cookies chewy and light.

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