Description
These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies blend rich flavors and simple ingredients. Their nutty olive oil, crunchy pistachios, and melting chocolate create an irresistible treat perfect for any occasion!
Ingredients
Scale
- 1/2 cup olive oil
- 2/3 cup light brown sugar
- 1/4 cup white cane sugar
- 1 flax egg
- 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
- Make the flax egg by mixing ground flaxseed and water, let sit for 5 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together olive oil, light brown sugar, and white sugar until smooth.
- Add the flax egg and vanilla, mixing until well combined.
- Incorporate flour, baking soda, salt, and baking powder into the wet mixture until a sticky dough forms.
- Fold in chocolate chunks and crushed pistachios gently.
- Scoop 10-11 portions of dough onto the baking sheet, spacing them 2 inches apart.
- Press additional chocolate chunks on top of the dough balls.
- Bake for 10-12 minutes until edges are golden and centers are soft.
- Cool on the tray for 5 minutes and then transfer to a wire rack.
Notes
For a quick alternative to flaxseed, use a store-bought egg replacer.
If dough is too sticky, chill in the fridge before scooping.
Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg