These Vegan White Chocolate Pistachio Cookies have a chewy center, crispy edges, and delicious taste in every bite. They are quick and easy to make in less than 25 minutes. No dough chilling. Dairy-free, egg-free.
THESE WHITE CHOCOLATE PISTACHIO COOKIES ARE
- vegan
- dairy-free
- egg-free
- chewy and soft on the inside
- crispy on the outside
- flavorful
- super delicious
- quick and easy to make
- done in 1 bowl
- packed with white chocolate and roasted pistachios
WHAT YOU NEED TO MAKE WHITE CHOCOLATE PISTACHIO COOKIES
You need the following ingredients to make these vegan white chocolate pistachio cookies (the exact measurements are in the recipe card below):
- Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
- White granulated sugar
- Brown sugar – keeps the moisture within the cookies, therefore helps to make them chewy and soft.
- Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
- All-purpose flour
- Cornstarch – improves the texture – makes the cookies softer in the center.
- Baking soda – leaven the dough and makes the cookies soft and chewy in texture.
- Sea salt– balances the sweetness.
- Pistachios – Roughly chop the pistachios so they are evenly distributed within the dough. Use roasted, unsalted good-quality pistachios.
- Vegan white chocolate – Use a good-quality vegan white chocolate bar (or chips). I like to use one by iChoc.
Equipment you need:
- Baking tray – I recommend using a light-surface baking tray.
- Parchment paper
- Medium-size mixing bowl
- Hand mixer or a stand mixer
- Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
- Cooling rack
HOW TO MAKE VEGAN WHITE CHOCOLATE PISTACHIO COOKIES
You will find the instructions and ingredients list in the recipe card at the bottom of the post.
1. Step: Preheat the oven and prepare the baking tray
Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper (it will prevent the cookies from burning at the bottom). Set the tray aside.
2. Step: Make cookie dough
To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.
3. Step: Bake the cookies in preheated oven
Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake them in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
FREQUENTLY ASKED QUESTIONS:
DOES THE COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?
No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.
You can keep the dough in the fridge for up to a week.
HOW TO STORE WHITE CHOCOLATE PISTACHIO COOKIES?
First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge.
HOW LONG DO VEGAN PISTACHIO COOKIES LAST?
The cookies will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks.
CAN I FREEZE WHITE CHOCOLATE PISTACHIO COOKIES?
Yes, you can freeze the cookies for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Before serving, let them thaw at room temperature (or warm them in the preheated oven to 350°C (180°C) for few minutes).
You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.
IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:
- Chocolate Orange Cookies
- Strawberry Oatmeal Cookies
- Biscoff White Nougat Chocolate Blondies
- Walnut Crescent Cookies
- Pretzel Chocolate Chip Skillet Cookie
If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.
Happy baking!
VEGAN WHITE CHOCOLATE PISTACHIO COOKIES
Ingredients
- 76 g (1/3 cup) vegan butter, softened at room temperature *
- 67 g (1/4 cup) white granulated sugar
- 50 g (1/4 cup) brown sugar
- 2 tbsp (30 ml) unsweetened almond milk , (or any plant-based milk)
- 140 g (1 cup) all-purpose flour
- 1 tbsp (8 g) cornstarch
- 1/2 tsp baking soda
- pinch of sea salt
- 42 g (1/3 cup) pistachios, chopped , (roasted, unsalted)
- 40 g (1,4oz) vegan white chocolate, chopped , (iChoc)
Instructions
- Preheat the oven to 350°F (175°C) and line the baking tray with parchment paper. Set aside.
- To a medium-size mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Be careful not to overmix the dough. Fold in chopped pistachios and vegan white chocolate.
- Scoop out 10 dough balls (using medium size scoop – 2inch /5cm). Place the cookie dough ball on the prepared baking tray (make some space between them), top with more white chocolate chunks and chopped pistachios, and bake in a preheated oven for 11-12 minutes.
- Take the cookies out of the oven and let them sit on the tray for about 2-3 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes.
- Enjoy!
Notes
Storage:
First, make sure the cookies cooled completely. Then store them in an airtight container at room temperature or in the fridge. They will maintain their taste and texture for 3 days at room temperature. But you can store them for up to 2 weeks. You can also freeze them for up to 3 months. Please read my blog post above for tips and helpful information.Nutrition
Nutrition Facts
Serving: 1 cookie / Calories: 201kcal / Total Fat: 9,8g / Saturated Fat: 4,3g / Cholesterol: 0mg / Total Carbohydrate: 22,6g / Fiber: 0,9g / Sugar: 13,8g / Protein: 2,4g / Sodium: 89mg / Iron: 0,8mg
Amazing Recipe