Soft Vegan Pistachio Cookies With a Delicate Nutty Finish

I baked these vegan pistachio cookies for my friend’s dinner party last weekend. The pistachios made the cookies green, and she said they were the most elegant cookies she had ever served.

Delectable Vegan Pistachio Cookies

These vegan pistachio cookies are characterized by a soft texture and a delicate nutty finish that pairs wonderfully with a cup of tea or coffee. This recipe takes about 25 minutes from start to finish and yields about 12 cookies.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup ground pistachios
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil (melted)
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped pistachios for sprinkling on top

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Combine Dry Ingredients: In a bowl, mix the all-purpose flour, ground pistachios, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In another bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
5. Scoop the Dough: Use a tablespoon to scoop out portions of the dough and place them on the prepared baking sheet. Flatten them slightly with your hand.
6. Add Toppings: Sprinkle the chopped pistachios on top of each cookie dough ball.
7. Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden. The centers will appear soft; they will firm up as they cool.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Nutrition Information

• Servings: 12 cookies
• Calories: 130kcal
• Fat: 6g
• Protein: 2g
• Carbohydrates: 18g

I store the cookies in an airtight container at room temperature for up to five days. The cookies stay soft, and I let them come to room temperature before serving.