I want to dedicate this recipe to my father, who loves adding pistachios in everything!
These vegan chocolate chip pistachio cookies are my go-to when I want something indulgent but still plant-based, and the brown-butter flavor (created using vegan butter browned until nutty and golden) makes them taste like something you’d get from a tiny bakery you stumbled into on vacation.
They’re soft in the middle, lightly crisp around the edges, filled with melty chocolate chunks, and studded with roasted pistachios that bring the perfect salty crunch.
If you love warm cookies with gooey centers and deep caramel notes, these will become your new obsession.
I love pairing them with a cup of chai or coffee while reading (I read a lot) it’s one of those small moments that makes winter feel extra special.
Tips to make them even better:
- Use high-quality chocolate for the dreamiest melty pools; I love this vegan dark chocolate for baking.
- For pistachios that pop, use roasted, unsalted pistachios and chop them right before mixing.
- If you want deeper caramel flavor, use dark brown sugar instead of light.
- A cookie scoop helps keep them perfectly round and bakery-style.
- Chill the dough before baking, even 10 minutes makes a huge difference in thickness and flavor.
Vegan Chocolate Chip Pistachio Cookies (Brown-Butter Style)
Course: DessertDifficulty: Easy12
cookies15
minutes10
minutesIngredients
½ cup vegan butter
¾ cup brown sugar
¼ cup white sugar
2 tbsp plant milk of choice
1 tsp vanilla extract
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ cup vegan chocolate chunks or chopped dark chocolate
½ cup roasted pistachios, roughly chopped
Directions
- Start by browning the vegan butter: heat it in a small saucepan over medium heat until melted, foamy, and lightly golden, giving it a nutty aroma; transfer it to a mixing bowl and let it cool slightly.
- Once warm, whisk in the brown sugar, white sugar, plant milk, and vanilla until smooth and glossy. Add the flour, baking soda, baking powder, and salt directly into the bowl and fold until a soft dough forms, then mix in the pistachios and chocolate chunks.
- Scoop the dough into 12 balls, place them on a parchment-lined baking sheet, and chill in the freezer for 10 minutes while the oven preheats to 350°F (175°C).
- Bake for 11–13 minutes until the edges look set and the centers still appear soft; the cookies will firm up as they cool, giving you that perfect gooey, chewy texture.
- I absolutely love these cookies.
Get the best cookies with these tips:
Swap pistachios for pecans or walnuts.
Use chocolate chips instead of chunks for smaller pools of chocolate.
Add ½ teaspoon cinnamon for a warm, fall-like twist.
Make them gluten-free using your favorite 1:1 GF baking flour.
Add citrus zest (orange or lemon) for a subtle, bright flavor contrast.
Use coconut sugar for a slightly healthier, less refined sweetness.
Here are a few more cookie recipes you might enjoy:
