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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.
5 from 1 vote
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Course Dessert
Cuisine American

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.

Notes

Storage
Store in an airtight container at room temperature for up to 3 days.
To freeze
You can also freeze the cookie balls until they are solid, then place them in a ziplock bag and keep them in your freezer for up to 2 months. Whenever you want a cookie, pre-heat your oven, place cookies in a cookie sheet, and bake them according to instructions above.
Tried this recipe?Let us know how it was!