Date & Pistachio Chocolate Chunk Cookies
With their caramely, chewy dates and crispity-crunchity green gem pistachio pieces, these vegan chocolate chunk cookies are so very special and tasty!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 tablespoon ground flax
- 3 tablespoons water
- 1 and 1/2 cups all-purpose flour (spooned & leveled)
- 1 and 1/4 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup melted vegan butter*
- 1/2 cup lightly-packed brown sugar
- splash vanilla extract
- 4 large room temperature medjool dates, pitted and chopped into 1/4-inch pieces
- 1/4 cup raw, shelled pistachios, roughly chopped
- 1.5 ounces vegan dark chocolate, roughly chopped
- flaky salt, for topping if desired!
Instructions
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
- Mix your flax and water in a small bowl. Set aside.
- Whisk your flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
- Whisk your vegan butter, brown sugar, vanilla, and flax mixture in a medium bowl.
- Mix your dates and pistachios into the flour mixture, using your hands to break up the date chunks if they decide to stick together.
- Add your wet mixture to your flour mixture, and mix with a spatula until almost combined. Stir in your chocolate chunks (reserving a few for topping if you desire), making sure not to over-mix.
- Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount!
- Evenly space six of your dough balls on your baking sheet. They don’t spread very much, so feel free to put more on your baking sheet if desired.
- Bake for 12-15 minutes, or until lightly golden. They’ll look underdone, but they’ll continue baking on the baking sheet. Sprinkle with flaky salt if desired.
- Allow your cookies to cool for 15 minutes on the baking sheet before moving them to a cooling rack to cool completely. Continue baking the second batch of cookies.
- BONUS TIP! I love storing my cookies in the fridge. They’re SO chewy and yum.
Notes
*Your butter should be melted but not hot or it’ll melt your chocolate!
