Ingredients
Scale
- 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)
Instructions
- Prepare the flax egg and set aside.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix olive oil, light brown sugar, and white sugar until smooth.
- Add the flax egg and vanilla, mixing for another 30 seconds.
- Incorporate the flour, baking soda, salt, and baking powder until just combined.
- Gently fold in chocolate chunks and pistachios.
- Scoop out 10-11 cookie balls, spacing them on the sheet.
- Top each ball with remaining chocolate chunks and bake for 10-12 minutes.
- Tap the tray to create a wrinkled appearance and let cookies cool before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh ingredients for optimal texture.
Avoid overmixing to keep cookies chewy.
Adjust baking time according to your oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 150
- Sugar: 9
- Sodium: 100
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 0