Pistachio and White Chocolate Vegan Cookies
These vegan white chocolate and pistachio cookies were delicious. It’s one of those vegan recipes that have good texture, smooth, sweet, and nutty flavour of the white chocolate and pistachio. I highly recommend these to anyone who’s looking for delicious vegan treats!
My family has been making these white chocolate and pistachio cookies for generations. Now, I’m bringing them to you with my vegan spin as a vegan recipe.
Who doesn’t love a little bit of nutty goodness every now and then?
As a young kid, I always loved coming home from school to fresh biscuits. It wasn’t something we had daily but often mum would whip up a batch of home-made Italian biscuits. I guess now, as an adult, home-made biscuits take me back to that happy, safe place.
Pistachio and White Chocolate Vegan Cookies
Ingredients
- 1 1/2 cups almond meal a great substitute in vegan baking and added nutrients
- 1 cup plain gluten-free flour
- 2 flax eggs to make mix tablespoons flax and 6 of water. Works as an egg substitue.
- 1/3 cup melted coconut oil a great alternative to butter if cooking vegan food
- 3 tablespoons peanut butter instead of using butter try a nut butter - you an use any nut butter in this recipe
- pinch salt balances the sweetness
- 1/2 cup pistachio nuts they add so much flavour and texture
- 1/2 cup white chocolate chips there are a few vegan options around. if not vegan sub out for any diary chocolate
- 2 tablespoons maple syrup provides a lovely caramel flavour and removes the need for refined sugars
- 3/4 cup coconut sugar a wonderful alternative to refined sugars
Method
- Preheat oven at 180 degrees and line 2 baking sheets with parchment paper.
- Make the flax eggs by mixing 2 tablespoons of flax meal with t tablespoons. Stir well and let sit until it thickens
- Once thickened add to the flax egg the coconut oil, peanut butter, coconut sugar, salt, and maple syrup
- Mix well together until no lumps remain.
- Add the almond meal and flour to form a cookie dough
- Then add the nuts and chocolate chips and mix in well
- Form small round shape biscuits
- 8. Bake in the oven for 15 minutes.
- 9. Allow cooling before serving and enjoy!
Recipe Notes
Equipment you Need
- Large mixing bowl
- Baking tray
- Baking Paper or silicone mat
- Mixing spoon
- Measuring Cups
- Cooling rack
So let’s chat about what’s in the biscuits and why I prefer to use ingredients closer to their whole form.
First up is coconut sugar. Coconut sugar is made from the sap of coconut trees and it has a lower glycemic index (GI) than white sugar or brown sugar. This means it won’t spike your blood glucose levels as much as other types of sugar and therefore won’t cause spikes in energy levels (or mood swings) after eating these delicious vegan treats!
Coconut sugar also contains iron, calcium, zinc, and potassium which are essential for cell function and growth. It also contains more vitamins than regular sugar does (vitamin C, B6).
These cookies are gluten-free as well! The flour replacement we use is an almond flour; it adds a great nutty flavour to these cookies which complements the pistachio flavour perfectly! Almonds are low in carbs and high in protein and fibre. Both protein and fibre are known to increase feelings of fullness. That can help you eat fewer calories.
Plus, swapping out butter for peanut butter makes them vegan too! Peanut butter contains protein, monounsaturated fats, fibre, and Vitamin E. This makes it a great alternative to butter or margarine in these cookies, as it has similar binding properties and they will hold together well.
You can also make this recipe with dark chocolate and macadamia nuts, or substitute any other kind of nut. And if you want to add some fruit flavour, try adding sultanas or cranberries.
To learn how to make recipes like this and more check out our huge range of vegan cooking classes Brisbane. Our vegan cooking school has so many classes and recipes where we can guide you towards a healthy, plant-based diet.
Frequently Asked Questions
How many biscuits does the recipe make?
The recipe makes approximately 20 biscuits.
How long will they last?
The biscuits should last up to two weeks if kept in an airtight container or jar with a lid.
Can you store them in the freezer?
Absolutely. You can freeze them for up to three months. Make sure they’ve cooked down and then place them in an airtight container. Before enjoying them let them thaw out at room temperature.
