These pistachio and chocolate chunk cookies are so delicious! If you like chunky cookies, then you will love them! They are filled with chocolate chunks and pistachios, one of my favourite flavour combinations.
Cookies are such a simple bake that I feel you can rarely go wrong with!
This recipe only calls for 8 simple ingredients that you probably already own and have stored away in the back of the cupboard.
I used Crack'd egg replacer in this recipe (Instagram ad*), and I honestly use it in a lot of my bakes as it is a great egg replacer for so many bakes. However, if you can't get a hold of this, then a simple flax egg (1 tbsp flaxseeds mixed with 3 tbsp of water) or 3 tbsp of aquafaba (chickpea brine) will work perfectly fine too.
You can use 70% dark chocolate or any other dairy free chocolate for these cookies, the choice is yours!
- PISTACHIO AND CHOCOLATE CHUNK COOKIES -
Makes 10 cookies
You will need:
- 100g vegan butter
- 70g brown sugar
- 100g caster sugar
- 1 vegan egg
- 1 tsp vanilla extract
- 200g plain flour
- 1 bar dairy-free chocolate
- A large handful of pistachios
Method:
1. Preheat the oven to 180C and line two baking trays with parchment paper.
2. Combine the butter with the brown sugar and caster sugar in a mixing bowl.
3. Add the vanilla extract and egg replacer and mix again.
4. Add the plain flour and mix until cookie dough forms.
5. Chop the chocolate bar into small chunks and fold them into the cookie dough along with the pistachios.
6. Divide the cookie dough into 10 balls and place them on the baking trays.
7. Bake for 20 minutes until golden.
Enjoy!
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