Pistachio Chocolate Chip Cookies
Sweet, salty and loaded with flavor, these pistachio chocolate chip cookies are my new go-to. They’re soft in the center, crisp on the edges, and covered with melted chocolate, crunchy pistachios, and flakey sea salt.
Servings: 14 Cookies
Calories: 171kcal
Ingredients
- ½ cup dairy-free melted butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tbsp runny tahini*
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 cup + 2 tbsps all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- ½ cup roasted pistachios, chopped finely
- ½ cup dark chocolate, chopped
- flakey sea salt for topping
Instructions
- Preheat oven to 350F and line a baking pan with parchment paper.
- Whisk together the melted butter, regular sugar, and brown sugar.
- Whisk in the rest of the liquid ingredients (tahini, vanilla extract, and almond extract).
- Mix in the dry ingredients (flour, salt and baking soda).
- Fold in the chopped chocolate and pistachios.
- Place 1-2 tbsp sized scoops of dough on a parchment lined cookie sheet. For crispier cookies, flatten the dough to achieve a larger, thinner cookie.
- Top the cookie dough with finely chopped pistachios and flakey sea salt.
- Bake for 10-12 minutes. Don't be alarmed if the cookies don't look like they spread much! As soon as you remove them from the oven, smack the baking pan on the counter to help flatten and set the cookies.
- For best results let cool on a wire rack for 5-10 minutes and enjoy!
Notes
If your tahini is too thick, it will yield a drier cookie that doesn't spread as much. To fix this, add a tbsp of non-dairy milk and flatten the cookie dough prior to baking.
Nutrition
Serving: 1 Cookie | Calories: 171kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 300mg | Potassium: 110mg | Fiber: 1g | Sugar: 13g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 16mg | Iron: 1mg
