These Vegan Olive Oil, Pistachio, & Chocolate Chunk Cookies are so chewy and delicious. With no chill time required, these olive oil cookies are ready in just 30 minutes for the perfect eggless & dairy-free cookie recipe!
I originally made these cookies as part of my vegan dessert ebook, but they were so loved that I knew they deserved a permanent spot on the blog! I mean, who doesn't love a 30-minute cookie recipe that tastes like it's straight out of a bakery?!
Ingredients:
Ingredient & substitution notes:
- Olive Oil: Gives these cookies a really unique flavor & lets you make a cookie recipe that requires NO chill time!
- Flax egg: Acts as the egg replacement to bind the cookie dough. If you can't find ground flaxseed, swap 1:1 with chia seeds.
- Pistachios: The sweet and nutty flavor of pistachios really brings out the earthy & fruity flavors of the olive oil. You can omit or substitute with any other nut if desired.
- To save time, buy pre-shelled pistachios.
- Vanilla bean paste: I pretty much exclusively bake with vanilla bean paste, but you can always swap it with vanilla extract 1:1 for a similar flavor.
How to make vegan olive oil cookies:
Make the cookie batter:
This recipe starts by mixing the olive oil and sugar. Unlike my cookie recipes made with butter, this mixture will never get truly fluffy, but it's still important for the right cookie texture.
Then, mix in the flax egg and vanilla bean paste. After that, the dry ingredients are added, starting with all-purpose flour, followed by baking soda, baking powder, and salt.
Once you have a thick cookie dough, add in your crushed pistachios and chocolate chunks. I prefer to use a spatula to fold them into the dough for this step.
Scoop & bake the cookies
These olive oil chocolate chip cookies require no time in the fridge, so just scoop them and add to a parchment-lined baking tray.
Don't forget to top the cookie dough balls with more chocolate chunks so they get those perfectly melty chocolate tops!
Then, bake the olive oil pistachio cookies at 350°F for 10-12 minutes. Remove the cookies from the oven and tap the tray on your stove or counter to produce a more wrinkly texture while they are still warm.
I also like to swirl my cookies around inside a large mug to make them perfectly round at this point. If you don't have a mug handy, you can use a spoon to help shape the cookies instead.
Once the cookies have cooled, top them with flaky sea salt before serving!
FAQ & Tips:
Is there a substitute for olive oil?
I personally haven't tried this recipe with any other oil or butter and don't recommend it. This recipe was made with olive oil in mind, and the texture of the cookies will not be the same if you swap this ingredient out.
If you are looking for a recipe using vegan butter, try my vegan chocolate chip cookies and add in some crushed pistachios instead!
How do I store these olive oil chocolate chip cookies?
Leftover cookies can be stored in the freezer in a closed container up to 1 month, in the fridge for 7 days, or at room temperature for 3-4 days.
I can't wait for you to try these decadent and chewy Vegan Olive Oil Pistachio & Chocolate Chunk Cookies. They truly are the perfect cookie to make if you want something delicious, easy, & ready in just 30 minutes!
More unique vegan cookie recipes you will love:
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Vegan Olive Oil Pistachio & Chocolate Chunk Cookies
Ingredients
- ½ cup olive oil
- ⅔ cup light brown sugar
- ¼ cup white cane sugar
- 1 flax egg (1 Tablespoon/8 grams ground flaxseed mixed with 3 Tablespoons water, left to sit 5 minutes)
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 6 Tablespoons chocolate chunks or chocolate chips
- 2 Tablespoons crushed pistachios
- flaky sea salt (optional, as topping)
Instructions
- Before making the dough, make the flax egg and set aside. Preheat the oven to 350F and line a baking sheet with parchment paper.
Make the cookie dough:
- Add the olive oil, brown sugar, and white sugar to a bowl and use an electric mixer to cream together for 1-2 minutes.
- Next, add the flax egg and vanilla bean paste to the bowl and mix with the sugar and butter for about 30 seconds.
- Then, add in the all-purpose flour, baking soda, salt, and baking powder. Make sure to add the flour first and then add the other ingredients on top.
- Use the electric mixer to mix everything together until a thick cookie dough forms.
- Add 4 Tablespoons of the chocolate chunks and 2 Tablespoons of pistachios to the cookie dough. Gently fold in with a spatula to evenly distribute throughout the dough.
Bake the cookies:
- Use a 2 Tablespoon cookie scoop to scoop out 10-11 evenly sized cookies and place them onto the parchment-lined baking sheet. Make sure to space the cookies at least 2 inches apart on the tray and do not flatten them as they will spread while baking.
- Before baking, top the cookie dough balls with the additional 2 Tablespoons of chocolate chunks that were set aside earlier.
- Add the tray of cookies to the oven and bake for 10-12 minutes until the cookies are cooked through but have soft centers. The cookies will continue baking after they are removed from the oven so the centers should still be soft, but not glossy or raw, when they are removed from the oven.
Serve & enjoy!
- Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more “wrinkly” cookie and help deflate the cookies. For round cookies, use a round cookie cutter (or large mug in my case!) that is slightly larger than the cookie and swirl the cookies around inside to form them into a round cookie. This step will only work if you do it while the cookies are still warm.
- Let the cookies cool on the baking tray for about 5 minutes, then transfer to a wire rack to continue cooling. Top with flaky sea salt to enjoy!
Notes
- Leftover cookies can be stored in a closed container in the freezer for up to 1 month, in the fridge for 3-4 days, or at room temperature for 2 days.
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