Salted Browned Butter Chocolate Chip Pistachio Cookies (No eggs! Vegan!)
These soft and chewy salted pistachio cookies are loaded with gooey chocolate chips and dairy free browned butter, and so easy to make! No eggs and no chilling the dough!
The ultimate salted chocolate chip pistachio cookie recipe:
I have a massive love for all things cookie related. Chocolate chip cookies, double chocolate chip cookies, peanut butter cup cookies, heck I’ve even made a cookie dough cheesecake and cookie dough cake! (Psst! There’s even more cookie recipes in my cookbook!)
So when I say that these browned butter salted chocolate chip pistachio cookies are my new obsession, you shouldn’t take that lightly (aka get to the kitchen stat and make these!).
These pistachio cookies are the *it* girl of cookie recipes (and will absolutely be the cookie recipe I insist on bringing to a Christmas Cookie exchange).
They’re soft, thick, chewy, and molten with the perfect balance of salty and sweet. The toffee flavor from the browned butter complements the nuttiness of the pistachios so perfectly, you’re going to ask yourself how you didn’t make these cookies before!
Not to mention, these pistachio cookies are the epitome of easy. No need for any instant pistachio pudding mix- we’re talking super simple ingredients, and you don’t even need to chill the dough.
Everything whisks together so quickly and easily for cookies ready in under 30 minutes.
And you’ll never know that these cookies are made entirely without eggs and dairy! Yep, these vegan chocolate chip pistachio cookies can do it all 🙂
Ingredients for soft & chewy pistachio cookies:
- Flour: You can use all purpose flour or a gluten free 1:1 baking flour, such as King Arthur measure for measure gluten free flour. Also, I recommend using a kitchen scale for the most accurate baking.
- Cornstarch: This is *key* to a soft chocolate chip cookies. I recommend adding in a tablespoon into any cookie recipe to help achieve that soft and lovely melt in your mouth texture! You can also use arrowroot starch if you’re allergic to corn!
- Baking soda: The baking soda here helps our cookies to both spread and rise, since it will react with the yogurt to create that puffy look along with a spread cookie.
- Sea salt: Use a high quality flaky sea salt, like Maldon salt, for the finished top of the cookies!
- Vegan butter: I like to use OM Dairy Free, a new vegan butter I’ve discovered, or Violife (as it’s nut-free and great for those with nut allergies!). And no need to bring the butter to room temperature, since we’re browning it!
- Brown sugar & granulated sugar: You need both in order to achieve that super chewy and lovely molten texture! The brown sugar is coated in molasses, adding a richness to the flavor of the pistachio cookies, and the granulated sugar helps to give that soft texture.
- Dairy free yogurt: This is my favorite vegan egg replacement for cookie recipes. Yogurt naturally reacts with the baking soda to help give those cookies their “puff” and create that super thick texture. I like to use Forager Project here.
- Pistachios: I used salted pistachios here. Don’t worry, these pistachio cookies won’t taste too salted!
- Chocolate chips: A high quality vegan dark chocolate is key here. I love using Valrhona chocolate pieces, as well as Enjoy Life chocolate chips. Pascha Chocolate is also wonderful, or a dark chocolate bar like Endangered Species! You can also stir in vegan white chocolate chips if you’d like too!
How to brown vegan butter?
If you’ve never browned vegan butter, don’t worry- it’s just as easy as browning classic dairy butter!
You’ll simply heat the vegan butter in a saucepan until melted. Then continue to stir the vegan butter until brown flecks appear. Remove the butter from the heat, and immediately pour into a bowl to cool before using in this pistachio cookie recipe.
The browned butter will give these cookies such a wonderful toffee flavor, you won’t be able to resist them!
Step by step instructions:
Please see the below recipe card for all measurements and detailed steps. However, we’ll go over how to make these unbelievably vegan cookies with photos here!
Can I make these pistachio cookies gluten free?
Absolutely! I’ve tested these cookies with King Arthur Measure for Measure gluten free flour. It’s my favorite gluten free flour to use in cakes, brownies, and cookies.
If you’re not using this mix, please make sure your gluten free flour contains xanthan gum. That’s so crucial in order to achieve a similar texture to all purpose flour.
Do I have to brown the butter?
No you don’t! I personally think it makes these chocolate chip pistachio cookies taste *out of this world* delicious, but it’s not necessary for delicious vegan pistachio cookies 🙂
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Salted Browned Butter Chocolate Chip Pistachio Cookies (No eggs! Vegan!)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These soft and chewy salted pistachio cookies are loaded with gooey chocolate chips and dairy free browned butter, and so easy to make! No eggs and no chilling the dough!
Ingredients
- 3/4 cup (180 g) vegan butter, reduced down to 140 g (about 2/3 cup)
- 3/4 cup (150 g) brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (90 g) dairy free yogurt
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- Optional: 1/4 tsp pistachio extract
- 2 1/4 cups (280 g) all purpose flour or gluten free 1:1 baking flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup crushed pistachios
- 1 cup vegan chocolate chips or chocolate chunks
Instructions
- Prep: Preheat the oven to 375F and line two baking sheets with parchment paper. Measure out all ingredients.
- Brown the butter: In a medium saucepan, heat the vegan butter on medium heat, constantly stirring until melted. Continue heating until light brown flecks appear in the butter. Then remove from heat and pour into a large bowl to cool for 10-15 minutes.
- Make the dough: Once the butter has cooled slightly, add in the brown sugar, sugar, dairy free yogurt, vanilla extract, almond extract (and optional pistachio extract), and sea salt. Whisk together until combined. Then add in the flour, cornstarch, and baking soda. Switch to a silicone spatula and fold the dry ingredients into the wet ingredients JUST until mixed.
- Fold in the pistachios and chocolate chips: Add in the pistachios and chocolate chips, and fold just until evenly distributed throughout the dough.
- Scoop the dough: Use a large cookie scoop (I used an ice cream scoop here) to scoop the dough onto the cookie sheet, spacing the cookies about 2 inches apart. You should yield 10-11 large cookies.
- Bake: Place the cookie sheets into the oven to bake for 12-15 minutes (I baked mine for exactly 13 minutes), or until the edges are slightly golden brown. For smaller cookies, they’ll need 10-12 minutes in the oven.
- Serve and enjoy! Remove the cookies from the oven and allow them to cool for 10 minutes. Then serve and enjoy!
Notes
Gluten free: I love using King Arthur Measure for Measure gluten free flour here. Make sure your mix contains Xanthan gum in the ingredients section if not using KA.
Keywords: chocolate chip pistachio cookies, pistachio cookies, vegan pistachio cookies, browned butter pistachio cookies
These cookies are dreamyyyyy! The saltiness of the pistachios and the richness of the brown butter make these next-level good!
YAY!! So happy you loved them!
Can you make these “non” vegan?
Hi Darby! So I haven’t personally tried this, but I know that others have with great success! If you want to experiment, you absolutely can- just remember that 1/3 cup yogurt = 1 large egg, and all dairy free options are 1:1 with their dairy counterparts!
Such a tasty recipe! Love the brown butter, chocolate and pistachio! I find my mix is a lot drier looking that yours and mine don’t flatten very much when cooking, any ideas of what could be wrong?
★★★★★
So happy you love them!! And for drier cookie dough, this is most likely over-measuring the flour- are you using cups? If so, make sure you’re spooning and leveling the flour, making it sort of fluffy! Don’t scoop it! That’s what would lead to too much flour in the cookie dough!
I was so anxious to make these I used what I had on hand and I only had real dairy yogurt. I didn’t have a lot of luck browning the butter; could have been because of the kind I was using, which was also quite salty and balanced out the sweetness quite well. Nevertheless, the batch came out exactly like it appears in the video and are soooo delicious! Love the texture too.
Great recipe!
★★★★★
I’m so so happy to hear it!! This is wonderful <3 Enjoy!!
i’ve made these a few times and they always turn out great. sometimes i don’t have high quality vegan butter, and browning it can give a bitter flavor. could i just use the reduced amount of butter in the recipe without browning it so i don’t get that flavor? i know the overall taste will be different, but i don’t mind as long as it bakes well!
★★★★★
plain yogurt or vanilla?
You can use either! Whatever is most available, I’ve used both, both are good!