Vegan Chocolate Chip Cookies with White Chocolate and Pistachio
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert, Sweet
serves: 20cookies
Ingredients:
2cupsall purpose flour
1/4cupbrown sugar (cane or demerara sugar)
1/2cupmuscovado (dark brown) sugar
1/2cupcoconut oil in liquid state (heat a few seconds in microwave if needed)
1/2cupapple puree
1teaspoonbaking powder
1/2teaspoonbaking soda powder
pinchof salt
1teaspoonvanilla extract
1/2cupvegan white chocolate chips or 100 gr/ 4 oz coarsely chopped white chocolate
3/4cupnatural pistachio, coarsely chopped
Instructions:
Preheat the oven to 350°F/180°C and prepare an oven tray lined with baking paper or silicone roasting mat.
In a mixing bowl, place flour, brown sugar, dark brown sugar, baking powder, baking soda powder and a pinch of salt. Stir.
In a separate bowl, place the wet ingredients: coconut oil, apple puree and vanilla extract. Stir until uniform.
Transfer the wet ingredients to the dry ingredients and mix until the entire dry mixture is assimilated. Add white chocolate chips and chopped pistachio and mix until well combined.
Make about 5 cm/ 2-inch cookies balls from the mixture (possible with ice cream spoon or with clean hands). Place on the lined tray and flatten the balls with your hands or spoon to obtain a thick disc of 1-1.5 cm/ 0.5-inch high. Don't overcrowd the cookies as they slightly puff during baking.
Bake for 12-15 minutes, depending on your oven until golden and irresistible. Cool and transfer to a sealed box. The cookies are kept for about 5 days, but there is no way they will last that long.