Chocolate Chip Pistachio Cookies (Printable Version)
Crispy chocolate chip pistachio cookies with coconut oil—dairy-free, nutty, and delicious in just 22 minutes.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 1/3 cup melted coconut oil
02 - 1/2 cup coconut sugar
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 3/4 cup all-purpose flour
06 - 1/3 cup semi-sweet chocolate chips
07 - 1/4 cup chopped pistachios
# Step-by-Step Instructions:
01 - Combine melted coconut oil, coconut sugar, egg, and vanilla extract in a mixing bowl. Mix until well incorporated.
02 - Stir in the all-purpose flour until just blended. Fold in chocolate chips and chopped pistachios.
03 - Drop heaping spoonfuls of dough onto a baking tray lined with parchment paper. Bake at 350°F for 10 to 12 minutes, or until the edges are golden and centers set.
# Additional Tips::
01 -
- Quick to make only 22 minutes start to finish
- Requires just one bowl less cleanup for you
- Uses coconut oil instead of butter so it is dairy-free and plant-based
- Crunchy pistachios and gooey chocolate for an unbeatable texture combo
02 -
- Cookies are dairy-free and vegetarian friendly
- High in healthy fats from coconut oil and pistachios
- Perfect for making ahead and storing in an airtight tin
03 -
- Do not skip melting the coconut oil first this ensures even texture and prevents graininess.
- For best flavor toast your pistachios lightly in a dry skillet before chopping.
- Always let cookies cool completely if you love that shatteringly crisp edge as patience pays off.