Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies

Name: Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Vegan
Ingredients: ½ cup olive oil; ⅔ cup light brown sugar; ¼ cup white cane sugar; 1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes); 1 teaspoon vanilla bean paste or vanilla extract; 1 ¼ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ¼ teaspoon baking powder; 6 tablespoons chocolate chunks or chocolate chips; 2 tablespoons crushed pistachios; Flaky sea salt (optional, for topping)

By:

Thomas

Published:

December 15, 2025

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The delightful combination of flavors in these Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies makes them an irresistible treat you’ll want to whip up time and again. Imagine a warm cookie fresh from the oven, crisp on the outside yet chewy on the inside, with crunchy pistachios and gooey chocolate chunks melting in your mouth. These cookies are not just delicious – they’re also vegan and surprisingly easy to make. Just a few simple ingredients come together in this recipe to create a wonderful dessert. Whether you’re hosting a gathering, planning a cozy night in, or simply craving a sweet snack, these cookies will rise to the occasion. Get ready to impress your friends and family with this simple yet satisfying recipe that proves that you can enjoy mouthwatering treats without any animal products!

Why This Recipe Works

This Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies recipe combines the rich taste of olive oil with the crunch of pistachios and the indulgence of chocolate chunks. The result is a cookie that’s both flavorful and satisfying. Using olive oil not only makes the cookies dairy-free, but it also gives them a unique depth of flavor. The nutty notes from the olive oil enhance the overall experience, creating a perfect balance with the sweet chocolate and the savory pistachios. Enjoying vegan cookies is now easier than ever, and this recipe shines as an excellent choice for those seeking a deliciously different dessert.

Why You’ll Love This Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies

These cookies are not just vegan; they are quick to prepare and packed with wholesome ingredients. In just 30 minutes, you can have a batch of chewy, delicious cookies that everyone will love – whether they follow a vegan diet or not! The delightful contrast between the crunchy pistachios and melty chocolate chunks creates a perfect treat for any occasion. Additionally, they offer a comforting home-baked feel, making them a great pick-me-up during tough days or a sweet way to celebrate.

Vegan Olive Oil, Pistachio, &Amp; Chocolate Chunk Cookies

Ingredients

½ cup olive oil
⅔ cup light brown sugar
¼ cup white cane sugar
1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
1 teaspoon vanilla bean paste or vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
6 tablespoons chocolate chunks or chocolate chips
2 tablespoons crushed pistachios
Flaky sea salt (optional, for topping)

Preparing the Flax Egg

Start by making the flax egg and set it aside. Combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and allow it to sit for 5 minutes until it thickens. This flax egg will help bind the dough together, mimicking the role of traditional eggs in a cookie recipe.

Preheating the Oven

Now that your flax egg is ready, preheat your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper. This step ensures the cookies won’t stick, making clean-up easier!

Making the Cookie Dough

In a large mixing bowl, combine your olive oil, light brown sugar, and white sugar. Using an electric mixer, cream the mixture for about 1-2 minutes until it is well-blended and smooth. Next, add your prepared flax egg and vanilla bean paste. Mix for an additional 30 seconds, allowing the flavors to merge beautifully.

Combining Dry Ingredients

Time to create the cookie dough! Add your all-purpose flour, baking soda, salt, and baking powder to the bowl. Make sure that the flour is the first ingredient added to ensure optimal mixing. Mix with the electric mixer just until a thick cookie dough begins to form. Watch for clumps of flour; it should be well combined but not overworked.

Adding Chocolate and Pistachios

Now comes the fun part! Gently fold in 4 tablespoons of chocolate chunks and 2 tablespoons of crushed pistachios using a spatula. This allows for an even distribution throughout the dough. You want those bites of chocolate and pistachios in every cookie!

Scooping the Cookies

Use a 2-tablespoon cookie scoop to portion out 10-11 equally sized cookie balls. Place them on the lined baking sheet, making sure to leave at least 2 inches of space between each ball. It’s important not to flatten the cookies, as they will spread while baking in the oven.

Baking the Cookies

Top each cookie dough ball with the remaining 2 tablespoons of chocolate chunks. Then, bake in your preheated oven for 10-12 minutes. The cookies should be cooked through but still have soft centers. They will not look glossy or raw when they are done, so watch closely!

Tapping for a Perfect Shape

Once out of the oven, gently tap the cookie tray on the counter to create a charming wrinkled appearance. If you’re aiming for perfectly round cookies, you can use a round cookie cutter to gently shape them while they are still warm.

Cooling the Cookies

Let the cookies cool on the baking tray for about 5 minutes. After that, transfer them to a wire rack to cool completely. For that extra touch of flavor, sprinkling with flaky sea salt before serving adds a delightful finish.

Serving Suggestions

Enjoy these cookies warm with a glass of almond milk or your favorite vegan milk alternative. They’re not only tasty on their own, but they also make a perfect addition to dessert platters. Keep them on hand as a delightful snack throughout the day, or share them with friends for a sweet surprise!

Tips for Success

Use Fresh Ingredients: It’s always a good idea to ensure your baking soda and flour are fresh. This small step can make a big difference in your cookie’s texture.
Don’t Overmix: When combining the dough, mix just until it comes together. This helps keep the cookies chewy instead of tough.
Adjust Baking Time: Each oven is different; keep an eye on your cookies to avoid overbaking. Check them a minute or two before the time is up.

Variations

If you’re looking to mix things up, here are some ideas! You can substitute pistachios with pecans or walnuts for a different flavor. Adding a teaspoon of cinnamon or nutmeg can warm up the experience too. For those needing a gluten-free option, swapping all-purpose flour for a gluten-free 1:1 baking blend works just as well!

FAQs

1. Can I substitute the olive oil with another oil?
Yes, you can use coconut oil or avocado oil as alternatives. However, olive oil adds that distinct flavor that enhances the cookie.

2. How long do these cookies last?
Stored in an airtight container, they can last up to a week at room temperature. Keep them fresh and tasty!

3. Can I freeze the cookie dough?
Absolutely! You can freeze individual scoops of dough for up to 3 months. This way, you’ll have fresh-baked cookies whenever the craving strikes.

4. Is the flax egg necessary?
While the flax egg helps bind the ingredients together, it can be replaced with a chia egg or unsweetened applesauce if needed.

5. What’s the best way to store these cookies?
To keep them at their best, store them in an airtight container at room temperature, or refrigerate them for a longer shelf life.

These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies are incredibly delicious and simple to make. Each bite offers a satisfying and unique taste experience that everyone can enjoy, regardless of their diet. So grab your ingredients and let this cookie magic begin!