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These chocolate chip pistachio cookies are crisp-edged and loaded with flavorful bits of dark chocolate and toasted green pistachios. You will not miss the butter one bit thanks to the coconut oil which keeps each bite just a little chewy inside. Perfect for anytime you crave a sweet treat but need something fast and easy.
I first made these cookies during a week of sweltering summer heat when turning on my oven felt like a luxury. The simplicity of the recipe and the fact that I always have these ingredients on hand quickly turned this into my go-to cookie for last-minute dessert emergencies.
Ingredients
- Melted coconut oil: gives moisture richness and a subtle tropical aroma without dairy
- Coconut sugar: lends a mild caramel note and a touch of chew use the freshest you can find so the flavor pops
- Egg: provides structure and a little lift farm-fresh eggs tend to create fluffier centers
- Vanilla: ties everything together with classic cookie flavor use pure vanilla extract for best results
- Flour: forms the body of the cookie choose unbleached all-purpose for a tender bite
- Chocolate chips: add decadence use a good-quality dark or semi-sweet variety for extra flavor
- Chopped pistachios: bring color crunch and a slightly buttery nutty contrast choose shelled unsalted pistachios for control over salt levels
Instructions
- Mix Wet Ingredients:
- In a medium mixing bowl combine melted coconut oil with coconut sugar whisking until the sugar is mostly dissolved and the mixture looks glossy. Add the egg and vanilla whisking again until everything is smooth and slightly lighter in color. This step really sets the foundation for that slightly caramelized edge and makes sure the cookie stays tender.
- Add Dry Ingredients:
- Add the flour directly to the wet mixture. Gently fold with a spatula just until you see no streaks. Overmixing can make your cookies tough so I always stop as soon as the dough comes together.
- Fold in Mix-Ins:
- Scatter in the chocolate chips and chopped pistachios. Use your spatula to fold these in making sure every spoonful has some nuts and chocolate. This guarantees a little of everything in every bite.
- Shape the Cookies:
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking tray leaving an inch between each. I like to use a small cookie scoop so all the cookies bake uniformly.
- Bake:
- Bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 10 to 12 minutes. You will know they are ready when the edges are deep golden brown and you see the tops just set.
- Cool:
- Let your cookies rest on the tray for about five minutes before transferring to a rack. This finishes crisping the edges and keeps their shape while still warm.
Pistachios have always been one of my favorite nuts to add to baked goods for that vibrant green color and softly salty crunch. My kids love decorating the tops with extra pistachio pieces before baking and sneaking a few bites of dough as we go.
Storage Tips
Once fully cooled store these cookies in an airtight container at room temperature for up to four days. To keep them crisp you can tuck a piece of parchment paper or dry paper towel into the container. They also freeze beautifully just pop into a freezer-safe zip bag and thaw on the counter for about thirty minutes before eating.
Ingredient Substitutions
If you do not have coconut oil you can use light olive oil or melted vegan butter for a different finish. Regular brown sugar or granulated sugar also work if coconut sugar is unavailable. Almonds or walnuts can stand in for pistachios and any chocolate chips you love will shine.
Serving Suggestions
Enjoy with a tall glass of oat milk or your favorite tea. Crumble a cookie over a bowl of vanilla ice cream for dessert with extra flair. For a fun twist add a sprinkle of sea salt before baking for a sweet-savory combo.
Bake a batch and enjoy how quickly they disappear. These cookies are blissful with every bite and so easy you will make them again and again.
Common Questions About Recipes
- → How can I achieve extra crisp edges?
Let the cookies cool completely on the tray before moving them—this helps them crisp up nicely.
- → Can I substitute another oil for coconut oil?
Yes, opt for a neutral oil like light olive oil if you prefer, though flavor and texture may vary slightly.
- → Are these cookies suitable for a dairy-free diet?
Absolutely. Using coconut oil ensures they remain dairy-free while still offering rich flavor.
- → What chocolate chips work best?
Semi-sweet chocolate chips are recommended, but dark or dairy-free chips can also be used.
- → How do I store these cookies for freshness?
Store cooled cookies in an airtight container at room temperature for up to 4 days.