---
title: Vegan pistachio cookies
servings: 12
prep-time: 17 minutes
cook-time: 10 minutes
total-time: 27 minutes
tags: [vegan, cookies, dessert, chocolate]
source: https://frommybowl.com/chewy-pistachio-cookies/
---

Preheat the #oven to 350 F and line a #large baking tray{} with #parchment paper{} or a #silicone mat{}; set aside.[web:1] In a small #bowl{}, mix @ground flaxseed{1%tbsp} and @water{2.5%tbsp} well, then let sit for ~{5%minutes} to thicken into a flax egg.[web:1]

Add @pistachios{1.25%cup} (unroasted and unsalted) to a #food processor{} with an S blade and pulse until chopped into small pieces, or chop by hand with a #knife{}.[web:1] Measure out 0.5 cup of the chopped pistachios and set aside on a #small plate{} for rolling the cookies later, leaving about 0.75 cup in the processor or bowl for the dough.[web:1]

Add @granulated sugar{0.5%cup} to a #large bowl{} or #stand mixer{}; if using @orange zest{0.5%tsp}, rub it into the sugar with your fingers until evenly combined and fragrant.[web:1] Add @salted vegan butter{0.5%cup} softened to room temperature and @brown sugar{0.5%cup} to the bowl, then use a #stand mixer{} or #electric mixer{} on low to cream for ~{3%minutes|5%minutes} until the mixture is smooth, light, and fluffy, scraping down the bowl with a #spatula{} as needed.[web:1] Pour in the flax egg and @vanilla extract{1%tsp}, then beat again until the mixture is smooth and fully combined.[web:1]

Add @all purpose flour{1.5%cups}, @cornstarch{2%tsp}, @baking soda{0.5%tsp}, @baking powder{0.5%tsp}, and @kosher salt{0.25%tsp} (use 0.5 tsp if using unsalted butter) to the bowl and mix until a thick, non-sticky dough forms.[web:1] Fold the remaining chopped pistachios (about 0.75 cup) into the dough with a #spatula{} until evenly distributed.[web:1]

Spread the reserved chopped pistachios onto a #small plate{}.[web:1] Use a #cookie scoop{} or #spoon{} to portion about 3 tablespoons of dough for each of 12 cookies, rolling each portion into a smooth ball.[web:1] Press the top half of each dough ball into the chopped pistachios, then place pistachio-side up on the prepared #baking sheet{} without flattening, leaving space between cookies for spreading; repeat with the remaining dough.[web:1]

Bake the cookies on the middle rack for ~{10%minutes|12%minutes}, until the edges are lightly golden but the tops still look puffy and pale.[web:1] Place the #baking sheet{} on a #wire rack{} and let the cookies cool on the tray for ~{10%minutes}, then transfer them to a clean wire rack to cool completely.[web:1]

For the optional chocolate drizzle, melt @dark chocolate{2%oz} with @refined coconut oil{0.5%tsp} in a #microwave{} or #double boiler{} until smooth, then let cool slightly so it thickens.[web:1] Drizzle the melted chocolate over the cooled cookies on the wire rack and, if you have extra chopped pistachios, sprinkle them on top; let the chocolate fully set before stacking or storing.[web:1]

Enjoy the cookies immediately, or store them in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.[web:1] For the best results when freezing, freeze the unbaked cookie dough balls and bake from frozen as desired, adding a minute or two to the baking time if needed.[web:1]

-- Vegan butter sticks such as Country Crock, Earth Balance, or Violife work well here, and softened refined coconut oil can be used instead of vegan butter for a slightly drier cookie.[web:1]