Plant-Based Dark Chocolate Pistachio Cookies
Ingredients
2 dark chocolate bars
1.5 cups all-purpose flour (or GF flour alternative)
1/4 cup cocoa powder
1 tbsp cornstarch
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp flaky sea salt (plus extra for sprinkling)
3/4 cup pistachio butter
2 tsp vanilla extract
3/4 cup brown sugar
3/4 cup coconut sugar
1/2 cup hazelnut milk
1/4 cup chopped pistachios (plus extra for decorating)
Directions
Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper.
Chop 1 1/2 of the chocolate bars and place them in a heatproof bowl set over a bain-marie. Melt gently, stirring until smooth. (Alternatively, microwave in 30-second intervals.)
Chop the remaining 1/2 bar of chocolate into small chunks and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, cornstarch, and salt. Set aside.
In a large bowl, combine the melted chocolate and pistachio butter until smooth. Mix in the vanilla extract and sugars, then add the milk and stir to combine.
Fold the wet ingredients into the dry mixture until just combined. Gently stir in the chopped pistachios and chocolate chunks.
Scoop the dough into 3-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake for 7–10 minutes, or until the edges are set but the centers still look slightly soft. Sprinkle with flaky sea salt and press additional pistachios and chocolate chunks on top while the cookies are still warm. Allow the cookies to cool completely on the tray.
Notes
Swap the all-purpose flour for a GF 1 to 1 alternative. If the dough feels too crumbly, add 1/4–1/2 tsp xanthan gum for structure.
Pistachio butter can be replaced with any nut butter.
You can use just one sugar (all brown or all coconut). Coconut sugar adds flavor depth, while brown sugar creates a chewier texture.
Any plant-based milk works, but I prefer hazelnut for its richness and depth with chocolate.
Cornstarch helps prevent spreading and makes cookies chewier, but you can omit it if you prefer.
You can add 1/2 cup of chocolate chunks or chips into the dough with the pistachios.
To make sure the cookies stay perfectly round, take them out of the oven 5 minutes through and gently circle the edges with a circular cookie cutter, a bowl, or a glass.
Decorating the top of the cookies with additional toppings, like the pistachios, chocolate, and sea salt flakes, allows for the consumer to visually see what type of ingredients are found in the cookie.
