Vegan Pistachio Cookies
The perfect blend of crunchy pistachios, zesty lemon and buttery goodness - these pistachio cookies are simply irresistible! They come with a golden exterior and a melt-in-your-mouth texture, that's everything you can dream of in a cookie.
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!