vegan pistachio mint chocolate chip cookies___________________________Egg and dairy free treats with a soft texture and the perfect amount of mint flavor.
Ingredients
- 1/2 cup coconut oil, softened *see note
- 1 cup packed brown sugar
- 1/4 cup nondairy milk
- 1/2 - 3/4 tsp peppermint extract
- 2 tsp vanilla extract
- 1 1/3 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup pistachio kernels
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer or with a hand mixer, cream coconut oil and brown sugar until fluffy, about 2 minutes. It may not get as fluffy as with butter, but a creamier texture should arise with enough whipping. Beat in oat milk, mint extract, and vanilla until smooth.
- In a separate medium bowl, whisk together flour, baking soda, and salt. Pour dry ingredients into wet and beat until just combined. Some small streaks of flour are okay.
- Fold in pistachios and dark chocolate chips until evenly distributed.
- At this point, you have the option to chill the dough for 20-30 minutes if you want the cookies to spread less. I like spread, so I proceeded with baking immediately. When you're ready to bake, roll dough into heaping 1 tablespoon-sized balls and place onto baking sheet with about 2 inches of space between them.
- Bake cookies for 7 minutes, then remove from the oven and tap a few times against the counter to flatten. Bake an additional 2 minutes. Cool on the baking sheet for 5 minutes, then slide the cookies to a wire rack to set at least 10 more minutes.
Notes
* Coconut oil will melt at about 76 degrees F, so if your house is warm, pop the oil in the fridge for about 5 minutes to set a bit. You don't want it solid, but cohesive and able to be scooped with a spoon. If the oil is very hard, microwave in 5 second increments until the desired texture is reached.
* I prefer all brown sugar in my cookies. If you wish, you can sub up to 3/4 cup white sugar for the brown sugar. The texture will be different - brown sugar creates a moister, chewier cookie. My favorite!