Baking cookies is one of those simple joys that never gets old. Imagine the warm, comforting smell that fills your kitchen as a batch bakes—there’s nothing quite like it. Today, I’m excited to share a recipe that takes this classic comfort food to a new level: Vegan Pistachio Cookies!
These cookies blend the satisfying crunch of pistachios with a sweet touch and a hint of citrusy brightness. They’re not just cookies; they’re a little moment of indulgence in every bite!
❤️ Why this Recipe Works
- It's vegan!
- The cookies have a wonderful nutty flavor with a rich, earthy taste from the pistachios, paired up with a refreshing tanginess from lemon that perfectly complements the sweetness of the cookies.
- We're only using simple ingredients for this batch of homemade cookies.
- The recipe is straightforward and I've included simple step-by-step instructions, so you can easily whip up these cookies whenever a cookie craving strikes.
- Head straight to cookie heaven with that perfect cookie texture! With this recipe you'll get cookies with a perfectly crisp exterior and a soft, gooey interior. Heavenly!
- These cookies are great for gifting - I mean, who wouldn't want to receive a batch of homemade cookies?!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Vegan Butter - make sure it's unsalted and at room temperature. I use Flora Plant.
- Sugar - light brown sugar
- Lemon Juice - for a fresh, zesty twist! you can use either freshly squeezed lemon juice or store-bought.
- Pistachios - crushed raw pistachios are added to the cookie dough and also used to coat the cookie dough balls before baking - for an extra delicious crunch!
- Flour - I use plain, all-purpose flour for this cookie recipe
- Baking Powder - gives the cookies a wonderfully light and gooey texture in combination with the lemon juice.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- 1 large mixing bowl
- electric hand mixer
- baking tray and parchment paper
- measuring spoons
🧑🍳 Instructions (Step-by-Step)
To make these pistachio cookies, simply follow these steps:
Step 1 - Cream together butter and sugar, then mix in lemon juice and salt and fold in the crushed pistachio nuts.
Step 2 - Sift in the flour and baking powder and mix until just combined. Do not overmix! Then set the cookie dough into the fridge for 5 minutes.
Step 3 - Using a teaspoon, portion into cookie dough balls and roll them in crushed pistachio nuts to coat.
Step 4 - Place on a lined baking tray and set into the fridge for 25-30 minutes. In the meantime, preheat oven to 350F (180C).
Step 5 - Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn lightly golden. Once baked, remove the tray from the oven and let the cookies cool down for at least 20 minutes before picking them up.
Extra tip: Don't skip the chilling time for the cookies! It's vital to ensure the cookies bake into a lovely gooey texture!
🍽️ Serving
Here are a few serving suggestions to take your cookie experience to the next level:
- Pair with a warm beverage - There's nothing quite like the cozy combination of a freshly baked cookie and a steaming cup of your favorite hot drink! Whether it's a classic cup of tea, a creamy matcha latte, a Spanish latte, or a rich hot chocolate, the warmth of a hot beverage perfectly complements the crisp exterior and soft interior of these cookies.
- Create a cookie sandwich - Transform these cookies into a decadent dessert by sandwiching 2 cookies together with a delicious filling such as homemade Biscoff Ice Cream.
- Dip in chocolate - For an extra touch of indulgence, dip half of each cookie into melted chocolate and allow it to set before serving.
- Serve with fruit - Balance out the richness of the cookies with the natural sweetness of fresh fruit. Slices of juicy strawberries, tangy raspberries, or sweet mango chunks make the perfect accompaniment, adding a burst of flavor and a refreshing contrast to every bite.
📌 If you love Pinterest you can pin any of the images to your boards!
❄️ Storage
To keep your cookies fresh, store them in an airtight container at room temperature and enjoy them for up to 7 days. To prevent them getting soggy, place a fresh paper towel into the container.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
📖 Recipe Card
Vegan Pistachio Cookies
Equipment
- 1 large mixing bowl
- 1 electric hand mixer
Ingredients
- ¼ cup vegan butter (60g) unsalted, cold
- ⅓ cup light brown sugar (70g)
- 1 tablespoon lemon juice (15 ml)
- 1 pinch salt
- ⅓ cup crushed pistachios (50g) plus extra for the coating
- ½ teaspoon baking powder
- ½ cup all purpose flour (70g)
Instructions
- In a mixing bowl, cream together the room-temperature butter and sugar, then mix in the lemon juice and salt.
- Use a spatula to fold in the crushed pistachios.
- Sift in the all purpose flour and baking powder and mix until just combined. Be careful not to overmix - this is vital to get the perfect cookie texture. Afterwards, set the bowl with the cookie dough into the fridge for at least 5 minutes.
- Use a cookie scoop or a teaspoon to divide the cookie dough into 12 equally sized cookie dough balls. Roll each dough ball in crushed pistachios to coat.
- Place each dough ball onto a lined baking tray and transfer the tray into the fridge for a minimum of 25-30 minutes. Do not skip chilling the dough! It's this trick that makes gives the cookies the perfect mix of gooey and crumbly.
- Preheat your oven to 350F (180C, 160C fan) and bake the chilled cookies in the preheated oven for 12-15 minutes or until the edges begin to turn golden.
- Remove the tray from the hot oven and allow the cookies to cool down for 20 minutes before carefully removing them from the tray. They will still feel soft when you take them out of the oven, so make sure to let them cool before picking them up.
Notes
- Storage - Store the cooled pistachio cookies in an airtight container at room temperature for up to 7 days.
- The best texture - Do not skip the chilling times for the cookie dough. They are vital in creating the perfect cookie texture. Also don't overmix the cookie dough and use vegan butter at room temperature.
- Cool down - Allow the freshly baked cookies to cool down before removing them from the baking tray. Their texture will still be soft when you take them out of the oven and they will harden as they cool. Do not bake the cookies until hard, as that will result in the cookies being too dry.
- Serve the cookies alongside a hot drink, such as a matcha latte, or make a delicious dessert by creating a cookie sandwich and filling it with homemade vegan biscoff ice cream!
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