Chocolate & Pistachio Cookies
Cookies are one of those things that I absolutely love. More than cake. If you search cookies on my blog, you will find loads of recipes for crunchy cookies, soft cookies, chocolate cookies, shortbread (does that count as a cookie?) and many more. Did you know you can use the recipe bar to see all similar recipes in one place? So you can check out anything that is cookie like, or everything cake or all the desserts just by using this function?
This recipe was created on a whim! I was having a very well deserved day of doing nothing – nothing being reading the weekend paper, flicking through a magazine, watching a film and generally having some me time!
The Cookie Recipe
This recipe is based on a recipe I saw in the Waitrose Food magazine (p27) but adapted to make vegan. It uses pretty standard cookie ingredients (butter, sugar, flour), with a bit of baking powder, bicarbonate of soda, ground linseed, a pinch of salt and a splash of vanilla. Of course, you can then make your cookies any flavour you wish, but I have gone with pistachio and chocolate and they are so very very good!
Deliciously soft bake cookies packed with nuts and chocolate.
- 1/2 teaspoon linseed (flaxseed) ground
- 1.5 teaspoons water
- 50 g butter (I used Vitalite)
- 100 g coconut sugar
- 50 g pistachios (unshelled weight)
- 1/2 teaspoon vanilla extract
- 120 g plain flour
- 1/4 teaspoon bicarbonate of soda
- 1/4 teaspoon baking powder
- pinch of salt
- 45 g dark chocolate chopped (I used a bournville bar)
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Mix the linseed with the water in a glass and set aside.
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Cream the butter with the sugar until well combined.
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Dry fry the pistachios until they just start to release a nutty smell (2-3 minutes). Remove from the heat and tip onto a cool plate. Roughly chop.
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Add vanilla to the linseed mix, then stir into the creamed mixture.
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Put the flour in the bowl, along with the bicarbonate of soda, baking powder and salt. Mix until combined.
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Reserve a handful of pistachios, then mix the rest into the dough along with the chocolate. Make a ball with the dough (I put mine in a clean bowl), cover and refrigerate for 20-30 minutes.
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Prepare a baking tray with a non stick liner or baking paper. Pinch off golf ball sized bits of dough (or use a cookie/ice-cream scoop) and space out on your tray. You should get 15 balls. Slightly press each ball down to flatten slightly, then sprinkle with the remaining pistachios.
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Bake at Gas Mark 4 (350f / 180c) for 12-15 minutes. The edges will be golden and the cookies will have spread slightly. Allow to cool on the tray for a few minutes before removing on to a wire rack to cool completely.
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Enjoy!
What do I need?
You can just use the base recipe and then add your own choice of flavour. Chocolate is always a winner with me, but try milk, white, plain, or even flavoured varieties. Use pistachios or try pecans, or swap the nuts for coconut or even raisins.
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Serve with your favourite cuppa – tea, coffee, milk, hot chocolate and enjoy!
Storage
These will store for a few days in an airtight container (if you have any left)! You can also freeze them either as dough, or ready baked. If freezing, portion or separate with greaseproof paper, label, date and freeze.
Sharing
I hope you make these delicious cookies and see how much you need them in your life! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of these! Will you make pistachio and chocolate, or do you have another idea?
Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
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I hope to speak with you soon
Laurena x