VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

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.

Pistachio Cookies Stack

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

Headshot Of Vegan White Choc Cookies

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

Ingredients For Vegan White Chocolate Cookies

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.

Cookie Dough Recipe Steps

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.

Cookie Dough Balls On Baking Tray Before Baking

Cookies On Baking Tray After Baking

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.

White Chocolate Cookies On Cooling Rack

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

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!

Headshot Of Vegan White Choc Cookies

VEGAN WHITE CHOCOLATE PISTACHIO COOKIES

Plantiful Bakery
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.
Prep Time: 10 mins
Cook Time: 11 mins
Total Time: 21 mins
Course: Cookie, Dessert, Snack
Cuisine: Czech
Servings: 10 cookies
Calories Per Serving: 201 kcal

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

* Vegan butter: Use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.

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.
Keyword all-purpose flour, almond milk, brown sugar, cornstarch, oven, pistachios, vegan butter, white cane sugar, white chocolate

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

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