Vegan pistachio cookies

🥘 Ingredients

• ground flaxseed 1 tbsp
• water 2 ½ tbsp
• pistachios 1 ¼ cup
• granulated sugar ½ cup
• orange zest ½ tsp
• salted vegan butter ½ cup
• brown sugar ½ cup
• vanilla extract 1 tsp
• all purpose flour 1 ½ cups
• cornstarch 2 tsp
• baking soda ½ tsp
• baking powder ½ tsp
• kosher salt ¼ tsp
• dark chocolate 2 oz
• refined coconut oil ½ tsp

1. 1

   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 and water well, then let sit for 5 minutes to thicken into a flax egg.[web:1]
2. 2

   Add pistachios (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]
3. 3

   Add granulated sugar to a large bowl or stand mixer ; if using orange zest , rub it into the sugar with your fingers until evenly combined and fragrant.[web:1] Add salted vegan butter softened to room temperature and brown sugar 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 , then beat again until the mixture is smooth and fully combined.[web:1]
4. 4

   Add all purpose flour , cornstarch , baking soda , baking powder , and kosher salt (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]
5. 5

   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]
6. 6

   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]
7. 7

   For the optional chocolate drizzle, melt dark chocolate with refined coconut oil 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]
8. 8

   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]