These White Chocolate Pistachio Cookies are the perfect combination of sweet and salty in every bite for a Vegan dessert that is guaranteed to please a crowd!
Have you ever been in one of those moods where you just can’t be forced to choose between something sweet or something salty? I know you know. I mean, what are you supposed to do when the hanger is setting in but you’re just too stubborn to decide? You make these White Chocolate Pistachio Cookies, that’s what!
Seriously you guys, you won’t regret it. Made with dreamy Vegan white chocolate chips and savoury pistachios, they’re the perfect way to satisfy all your cravings. Plus, they’re made with super simple ingredients and can be made in minutes with just a few steps. I mean, would you expect anything less from me? I hope not! Ain’t nobody got time to be hanging around in the kitchen all day. Even me, and it’s my job!
Now, don’t get me wrong, I haven’t nothing against a good sweet treat. After all, who could say no to Chocolate Peanut Butter Whoopie Pies or Double Chocolate Brownie Cups? Of course, we can’t forget the satisfaction that comes from biting into Savory Sweet Potato Waffles either, but I think it’s a shame we have to force ourselves to choose between the two. So, I solved the problem! Trust me, these pistachio cookies are all you ever needed and more.
That’s enough of my rambling, though. Are you ready to get baking? Yeah, me too!
Ingredients & Alternatives for Pistachio Cookies
For this pistachio cookie recipe, you’ll need to gather a handful of ingredients including butter, granulated sugar, milk, vanilla extract, all-purpose flour, baking soda, salt, white chocolate chips, and pistachios. Keep in mind that I used all plant-based and vegan options. For any recipe I make, I only use Tollhouse’s version of Vegan chocolate chips. It might be a personal preference (or pickiness), but I’ve found all other versions to be not-so-great. Be warned! Of course, you can choose to use non-vegan products, too. You do you. However, if you’re looking for other alternatives, check out the suggestions below. I haven’t tested any of these suggestions, but I’m confident they would taste great!
Butter – To lighten this recipe up a bit, try replacing half of the butter with ¼ cup of unsweetened applesauce. Or, opt for ¼ cup of a neutral nut butter like cashew butter. My personal favorite is Georgia Grinder’s. Feel free to use code: kellyk, but any you have on hand works!
Granulated Sugar – For the granulated sugar, I used Lakanto’s Monk Fruit version (code: kellyk), but can sugar or coconut sugar would work just as well!
Flour – If you have a gluten allergy, a 1:1 gluten-free flour substitute should work just as well as all-purpose flour, but proceed with caution. Not all 1:1 flours are created equally. To guarantee the best results, I recommend using Bob’s Red Mill.
Extra Add-Ins
Of course, you can remove the white chocolate chips and pistachios from this recipe, but then they really wouldn’t be White Chocolate Chip Pistachio Cookies, would they? Although, it is worth noting that the bases of these cookies tastes incredible and makes for delicious chocolate chip cookies. However, in my opinion, less isn’t always more, so if you want to spruce this recipe up even more, try adding a few of the following items. I’m all for experimenting, but I strongly recommend only adding a handful of these items due to how packed these cookies are already.
Cranberries – Turn this recipe into one for cranberry pistachio cookies with dried cranberry pieces. Just be sure to chop the cranberries into fairly tiny pieces.
Regular or Dark Chocolate Chips – Balance out the sweetness of white chocolate by adding in chunks of semi-sweet or dark chocolate.
Dried Strawberries – Like cranberries, dried strawberries can be used to add an additional element of sweetness and add to both the color and texture of these
Pretzel Pieces – If your affinity for salty foods is strong, try adding in a few crumbled pretzel pieces as well!
Baking Tips for How to Make Pistachio Chocolate Chip Cookies
Obviously, these white chocolate chip and pistachio cookies are super easy to make. I’m more than confident you will have 0 trouble making this recipe. However, because I love you so much and want you to enjoy the best cookies possible, I’m going to give you a few baking tips for the softest, most drool-worthy cookies ever. You can thank me later.
First, make sure the butter is room temperature before baking. You definitely don’t want it to be runny. That will ruin the texture! Just let it sit out until it’s soft to the touch.
Second, if your room temperature is hot, I recommend placing your baking sheet in the fridge for a few minutes to cool before popping it in the oven. This will help improve the consistency of the cookies.
Third, keep a careful eye on these cookies while they bake! Depending on how thin you make your cookies, cooking time will vary. You want the edges to be slightly golden, and a toothpick to come out just barely clean when poked into the center of a cookie.
How to Store this Pistachio Cookie Recipe
The beauty of this recipe is that it is completely egg and dairy free meaning the dough is completely safe to eat! If you have any left to bake, these Pistachio White Chocolate Chip Cookies can be stored in an airtight container in the fridge for up to a 4 days.
Also, if you want to freeze the dough to use later, pop it in the freezer for 2-3 months. Then, when you’re ready to bake, I recommend pulling the dough out while the oven preheats in order to let the cookies thaw a bit.
If you have any questions about how to make these Vegan White Chocolate Pistachio Cookies, let me know down in the comments below! Seriously, though. You can probably make them in less time than it took you to read this post. Regardless, I hope you love them!
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Pistachio Cranberry Cookies
Ingredients
- 1/2 cup vegan butter
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pistachios chopped
- 1/2 cup unsweetened cranberries
- 1 cup vegan white chocolate chips
- 1 tsp coconut oil
Instructions
- In a bowl, cream together vegan butter and granulated sugar until smooth. Add in the vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until a cookie dough forms.
- Gently fold in chopped pistachios and cranberries, distributing them evenly throughout the dough.
- Place the dough in your refrigerator, covered with a clean kitchen towel or plastic wrap, for at least 30 minutes.
- Once chilled, preheat your oven to 350°F (175°C). Use a cookie scoop to drop rounds of dough onto a parchment lined baking sheet. Bake for 14-16 minutes or until the edges are golden brown.
- While the cookies cool completely, melt vegan white chocolate chips and coconut oil together. This can be done in a microwave safe bowl, in the microwave in 30 second increments, making sure to stir in-between.
- Dip half of each cookie into the melted white chocolate, allowing any excess to drip off.
- Let the white chocolate is set and enjoy!
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