Oatmeal Pistachio Chocolate Chunk Cookies (Vegan)
A wonderful mix of cinnamon-covered pistachios and chocolate chunks brings these moist, flavorful oatmeal cookies together. They are dairy-free, easy to prepare, and soon to become a family favorite.
Who doesn’t love a delicious oatmeal cookie? I came across Wonderful Sweet Cinnamon Pistachios and could not keep myself from buying a bag or two or four. These cookies bring the classic flavors of chocolate, oatmeal, and pistachios together. The cinnamon coating on the pistachios gives the cookies a slightly festive flair. They are the perfect, dairy- and egg-free anytime bake.
What you will need:
I came across Wonderful Sweet Cinnamon Pistachios and could not resist buying them. I thought cinnamon pistachio sounded so festive. Chocolate chunks and old fashion oatmeal are also a must for this recipe. All other ingredients are basic pantry items.
- old fashion oats
- all purpose flour
- baking soda
- baking powder
- vanilla extract
- plant based butter with salt
- plant based milk
- cane sugar
- brown sugar
- chocolate chunks – I used Enjoy Life Semi Sweet Mega Chunks
- pistachios – I used Wonderful Sweet Cinnamon Pistachios
How to:
Let’s get our prep work out of the way and roughly chop the pistachios and chocolate chunks. Set them aside along with extra whole chocolate chunks and pistachios to place on top of the cookies before baking. Preheat the oven to 350°F and prepare two cookie sheets by lining them with parchment paper.
To a small bowl, add the flour, baking powder, and baking soda. Whisk the ingredients to combine and set the bowl aside. To a medium bowl, add the butter, cane sugar, and coconut sugar. Using a hand mixer, blend the butter and sugars together on medium speed for 2 to 3 minutes. To the sugar mixture, add the milk and vanilla extract. Continue blending at medium speed for another minute. Add the dry ingredients to the wet ingredients and blend on medium speed until almost all of the flour has been absorbed. Toss in the chocolate and pistachios and continue blending on medium speed just until all ingredients are well incorporated.
Scoop the cookie batter onto the cookie sheets. Each cookie is roughly 3 tablespoons of batter. Place a chocolate chunk or two and a couple of pistachio pieces on top of each cookie ball before baking. Bake the cookies for 12 to 14 minutes. They should be just starting to brown and look slightly undercooked in the middle. Be careful not to overbake, or they will come out dry. Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack.
Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Oatmeal Pistachio Chocolate Chunk Cookies (Vegan)
Ingredients
- 1½ cups / 180 grams all purpose flour
- 3 cups / 240 grams old fashioned oats
- 9 tbsp / 126 grams plant based butter with salt – room temperature
- 1⅛ tsp baking soda
- ¼ +⅛ tsp baking powder
- 9 tbsp / 112 grams cane sugar
- 9 tbsp / 108 grams coconut sugar
- 1½ tbsp vanilla extract
- 6 tbsp / 90 grams plant based milk
- 3/4 cup / 180 grams chocolate chunks -roughly chopped + extra whole chunks for the tops of the cookies
- 3/4 cup/ 110 grams cinnamon pistachios – roughly chopped + extra for the tops of the cookies – I used Wonderful Sweet Cinnamon Pistachios
Instructions
- Pre-heat the oven to 350F and prepare 2 cookie sheets by lining them with parchment paper.
- In a small bowl, add the flour, baking powder and baking soda; whisk to combine and set aside.
- To a medium bowl, add the butter and both sugars. With a hand mixer, whip the butter and sugar on medium speed for 2 to 3 minutes. Add the milk and vanilla extract and continue blending on medium speed for another minute. Add the dry ingredients to the wet ingredients and blend until almost all of the flour is absorbed. Add the chocolate chunks and pistachios and continue blending just until all ingredients are well incorporated.
- Scoop the cookie batter onto your baking sheets. Each cookie is roughly 3 tablespoons of batter each. Place a chocolate chunk or two and a couple of pistachios on top of each cookie ball.
- Bake the cookies for 12 to 14 minutes, they should be just starting to brown. They may still look a little wet in the middle, don't over bake or they will come out dry.Allow the cookies to rest on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack.Store the cookies at room temperature in an airtight container.
