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.
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.