Pistachio Cookies (V, DF)
These pistachio cookies are soft, chewy, dairy free, and vegan friendly! Made in just one bowl and only with healthy pantry staples.
I’ll have to admit that I don’t normally use pistachios in baking recipes. The last time I did though, I made fluffy pistachio muffins and knew I wanted to turn those into cookies!
I’m more of a peanut and almond girl when it comes to nuts, but trust me… these are too good to pass up!
Ingredients Needed
- coconut oil – make sure it’s room temperature. Do not melt it and we don’t want it liquid either.
- brown sugar – don’t forget to pack it when measuring
- Yogurt and milk – we used dairy free and plain/unflavored.
- vanilla extract – you could also use almond extract for more nuttiness.
- all-purpose flour – spoon the flour into the measuring cup then level with a knife for accurate measuring.
- baking powder and baking soda – these make our cookies rise, so make sure they aren’t expired.
- fine sea salt
- chopped pistachios – use a food processor to chop these faster.
- Regular chocolate chips and mini dark chocolate chips – the minis are optional and we are using dairy free chocolate as well.
How to Make Pistachio Cookies
Add the brown sugar and coconut oil to a large bowl. Beat for 30 seconds using an electric mixer so it’s fluffy.
Mix in the yogurt, milk, and vanilla.
Slowly beat in the flour, baking powder, baking soda, and salt.
Fold in the pistachios and chocolate chips using a rubber spatula.
Use a cookie scooper or spoon to make the dough balls and place them on a baking sheet. Freeze the dough for 30 minutes.
Preheat the oven to 375 degrees and bake the cookies for 8-10 minutes, or until the edges are slightly browned.
Remove the pistachio cookies from the oven and allow them to cool slightly. Then transfer to a wire rack to cool completely.
Tips for Making
- Do not skip freezing the cookie dough. This process ensures that the cookies will not spread too much while baking. If they do spread, they can burn really easily and be too crispy.
- Watch the baking time. You only want the edges to brown, not the tops!
Substitutions and Variations
- We wanted to keep this recipe dairy free and vegan friendly. However, you can use regular milk and plain regular yogurt in place if desired.
- White chocolate chunks would also be delicious in these cookies.
- If you are making these for the holidays, you could add some dried cranberries.
- For a brighter and more festive look, dye the cookie dough different colors to support different holidays and occasions.
How to Store
Keep the cooled pistachio cookies in an airtight container or plastic bag on the counter for up to 3 days.
You can also freeze the finished cookies or the pistachio cookie dough once it is solid.
Are pistachios healthy?
Yes! Pistachios offer many health benefits and nutritional benefits. They are high in protein, fiber, and many vitamins. Read about the 9 health benefits of pistachios.
What pairs well with pistachios in baking?
Top flavor pairings are chocolate and citrus.
More Tasty Dairy Free Cookie Recipes:
- Vegan Peanut Butter Chocolate Chip Cookies
- Almond Butter Chocolate Chip Cookies
- Chocolate Chip Cookies without Brown Sugar (vegan)
- Almond Flour Banana Cookies
- Flourless Peanut Butter Oatmeal Chocolate Chip Cookies
Pistachio Cookies (V, DF)
Ingredients
- 1/4 cup coconut oil room temperature (not liquid or melted)
- 3/4 cups brown sugar packed
- 3 tablespoons dairy-free yogurt, plain
- 2 tablespoons dairy-free milk
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup chopped pistachios
- 3/4 cup dairy-free chocolate chips
- 3 tablespoons dairy free mini dark chocolate chips optional
Instructions
- Place coconut oil and brown sugar in the bowl of an electric mixer. Cream for 30 seconds to combine.
- Add dairy free yogurt, milk, and vanilla. Mix to combine.
- Add flour, baking soda, baking powder, and salt. Mix to incorporate.
- Fold in chopped pistachios and chocolate chips.
- Scoop cookies onto tray and place tray in the freezer for 30 minutes.
- Pre-heat the oven to 375F.
- Bake cookies for 8-10 minutes, or until slightly browned around the edges, but not too browned on top. Do NOT overbake them 🙂
- Allow cookies to cool slightly before moving to a cooling rack or serving.
