Greg's Vegan Gourmet, Sweets, Vegan Food

Chocolate Chip Pistachio Air Fryer Cookies (Vegan)

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These Chocolate Chip Pistachio Air Fryer Cookies are loaded with vegan chocolate chips, crushed pistachios and made fresh and easy in the air fryer. Baking this chocolate chip pistachio cookie recipe in the air fryer makes for a perfectly golden brown cookie on the outside while remaining soft and gooey on the inside. If you’ve already tried Liv B’s famous chocolate chip cookie dough recipe, then you know just how tasty and delicious these air fryer cookies will be. Air fryer and oven instructions are both provided in the recipe.

Have you been looking for a delicious and guilt-free vegan treat? These chocolate chip pistachio air fryer cookies are the perfect solution. Soft and chewy on the inside, with a crispy exterior that is perfectly balanced with the sweet and nutty flavors of chocolate and pistachios, these air fryer chocolate chip cookies are sure to satisfy your sweet tooth.

If you’re a vegan or are simply looking to cut down on animal products in your diet, these vegan pistachio cookies with chocolate chips are a great option. They’re made with plant-based ingredients like vegan margarine or butter, non-dairy milk, and dairy-free chocolate chips, so you can indulge without any guilt. Plus, vegan baking has become increasingly popular in recent years, so it’s easier than ever to find plant-based analogues for common baking ingredients.

Whether you’re a vegan baker looking for a healthier cookie option or simply want to try something new in the kitchen, these air fryer chocolate chip cookies are sure to satisfy your sweet tooth. They’re quick and easy to make, and the combination of chocolate, brown sugar, and a crispy exterior is truly irresistible. So, next time you’re in the mood for something sweet, give these vegan air fryer cookies a try—you won’t be disappointed!

Why You’ll Love These Air Fryer Cookies

  • Super easy and quick to make. Simply mix together the ingredients (with a mixer or by hand), scoop the dough, and bake or air fry. The hardest part about this recipe is just letting them cool; you’re going to want to dig in right away because they smell incredible!
  • Versatile recipe. This vegan pistachio cookie recipe offers options for both baking and air frying so you can decide how you make them. You can also halve or quarter the recipe for a smaller batch if you prefer.
  • No one will guess they’re vegan. You can serve these vegan pistachio cookies with chocolate chips to all eaters and everyone will love them. They have a habit of disappearing whenever I bring them anywhere!

Key Ingredients and Substitutions

  • Vegan Margarine: I use the vegan kind by the Becel brand. While vegan butter or coconut oil will work instead, I prefer to use the soft vegan margarine in the tub because it has more moisture. If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine. *NOTE: If you choose to use coconut oil, make sure it is in a solid state. If it is liquid, place it in the fridge until it hardens.
  • Brown Sugar: Using brown sugar over regular sugar is important to the texture of this cookie. If white sugar is all you have, it should still work. Keep in mind that most conventional sugars in some countries (like the United States) may be filtered with animal bone char (so not vegan), so you may want to go with organic or a brand that’s verified to be vegan.
  • Non-Dairy Milk: Any plant-based milk should work, such as almond milk or soy milk.
  • Vanilla Extract: For delicious flavour.
  • All-Purpose Flour: If you want your air fryer cookies to be gluten-free, try a cup for cup flour blend like Bob’s Red Mill 1:1 Gluten-Free Flour Blend.
  • Baking Soda and Baking Powder: To get the right rise.
  • Salt: We just need a pinch of salt to get the right texture and to bring out the flavours.
  • Dairy-Free Chocolate Chips: I like to use a combination of dairy-free chocolate chip and chocolate chunks, but either will work just fine.
  • Shelled Pistachios: Of course you can leave these out if you have a nut allergy, but if you can have them, I highly recommend including them! Make sure you buy shelled pistachios or you’ll have to shell them yourself. Give them a rough chop before adding them to the cookie dough. Of course, other chopped nuts like walnuts, pecans, or cashews will work! If you’re nut-free, try raw pumpkin seeds or raw sunflower seeds.

How to Make the Perfect Vegan Pistachio Cookies with Chocolate Chips

WATCH THE VIDEO

    1. If you’re using your oven, preheat it to 350°F and line a baking sheet with parchment paper. I started baking them at 375°F and this helps them get more golden brown and slightly crispy on the outside. Baking at 350°F results in chewier cookies that are lighter in colour and take a little longer to cook).
    2. In a medium-sized mixing bowl, cream together the vegan margarine or butter and brown sugar until well combined. Add the non-dairy milk and vanilla, and mix until smooth.
    3. In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. Fold in the chocolate chips. (You can use an electric mixer or stand mixer with paddle attachment if you like).
    4. Scoop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie. 
    5. Oven Method: Bake for 8-10 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
    6. Air Fryer Method: To use an air fryer, simply follow the instructions for the recipe above, but shape the dough into a single cookie and place it in the air fryer basket instead of the oven. Cook the cookie at 350°F for 6-8 minutes, or until it is golden brown and set. If you prefer a softer cookie, cook for a shorter amount of time. If you prefer a crispier cookie, cook for a longer amount of time.

Tips for Perfect Vegan Cookies Every Time:

  • Use room temperature ingredients. This will help ensure that your cookies turn out soft and chewy, rather than dry and crumbly.
  • Don’t overmix the dough. Once you’ve added the dry ingredients to the wet mixture, stir just until everything is well combined. Overmixing the dough can lead to tough cookies.
  • Use a cookie scoop. A cookie scoop helps ensure that your vegan pistachio cookies are all the same size, which means they will bake evenly.
  • Don’t forget the salt. A pinch of salt helps balance out the sweetness of the air fryer cookies and enhances the overall flavor.
  • Experiment with different types of non-dairy milks for your favourite style of cookie.

Ideas for Serving

Milk and cookies are a classic combination for a reason. Serve these pistachio chocolate chip cookies with a short and wide glass (for dunking!) of your favorite non-dairy milk such as oat milk, almond milk, or soy milk.

You could also serve these air fryer cookies with a delicious vegan coffee beverage such as Cold Brew Coffee with Maple Cinnamon Oat Milk Cold Foam, Vegan Chocolate Cream Cold Brew, or Iced Toasted Vanilla Oat Milk Shaken Espresso. Or if coffee isn’t your thing, try this Cookie Butter Iced Chai Latte.

How to Store

These vegan pistachio chocolate chip cookies are best served warm and gooey, but they will keep in an airtight container for a few days in the refrigerator. Just let them cool fully on a wire rack before storing.

Recipe FAQs

Are chocolate chip cookies healthy?

I recommend using MyFitnessPal for up-to-date and accurate information regarding calories, protein, fiber, sodium, carbohydrates, etc. The nice thing about vegan chocolate chip cookies (versus non vegan ones) is that at least there is no cholesterol! 

Do you need parchment paper for cookies in an air fryer?

If your air fryer has a decent nonstick coating on its inner basket, no, you do not need parchment paper to make air fryer cookies. If your air fryer has a metal tray or it doesn’t have a great nonstick surface, consider parchment paper with holes in it (you can buy it this way) to allow better airflow while still keeping the air fryer chocolate chip cookies from sticking.

How long do you air fry cookies?

How long to air fry cookies definitely depends on the thickness of the cookie dough, but in general I do about 6-8 minutes. 

How do you know when the cookies are cooked?

The cookie should be somewhat golden brown and it will look set, although most cookies continue to set as they cool. If you think the cookie might still be too soft, use a spatula to carefully ply one off the surface and look underneath. If the bottom is browned and firm, it’s done. If the cookie seems soft and fragile, it’s still warm inside. Let it cool and it will be firmer.

As always, you can find us on instagram, Facebook, YouTube, and Pinterest for more daily gourmet vegan comfort food and junk food inspiration @gregsvegangourmet & @itslivb!

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Chocolate Chip Pistachio Air Fryer Cookies (Vegan)


  • Author: Gregs Vegan Gourmet
  • Total Time: 20 minutes
  • Yield: 12

Description

Chocolate Chip Pistachio Air Fryer Cookies are loaded with vegan chocolate chips, crushed pistachios and made fresh and easy in the air fryer. Baking this chocolate chip pistachio cookie recipe in the air fryer makes for a perfectly golden brown cookie on the outside while remaining soft and gooey on the inside.


Ingredients

  • 1/2 cup vegan margarine, vegan butter, or coconut oil (SEE NOTE*)
  • 1 cup brown sugar
  • 1/4 cup non-dairy milk (like almond or soy)
  • 1 tsp vanilla or vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • A pinch of salt (about 1/4 tsp)
  • 1/3 to 1/2 cup dairy-free chocolate chips (Chocolate chunks optional)
  • 1/2 cup shelled pistachios, roughly chopped (or crushed)

Instructions

  1. If you’re using your oven, preheat it to 350°F and line a baking sheet with parchment paper. I started baking them at 375°F and this helps them get more golden brown and slightly crispy on the outside. Baking at 350°F results in chewier cookies that are lighter in colour and take a little longer to cook).
  2. In a medium-sized mixing bowl, cream together the vegan margarine or butter and brown sugar until well combined. Add the non-dairy milk and vanilla, and mix until smooth.
  3. In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined. Fold in the chocolate chips. (You can use an electric mixer or stand mixer with paddle attachment if you like).
  4. Scoop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
  5. Oven Method: Bake for 8-10 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  6. Air Fryer Method: To use an air fryer, simply follow the instructions for the recipe above, but shape the dough into a single cookie and place it in the air fryer basket instead of the oven. Cook the cookie at 350°F for 6-8 minutes, or until it is golden brown and set. If you prefer a softer cookie, cook for a shorter amount of time. If you prefer a crispier cookie, cook for a longer amount of time.

Notes

  • Vegan Margarine: I use the vegan kind by the Becel brand. While vegan butter or coconut oil will work instead, I prefer to use the soft vegan margarine in the tub because it has more moisture. If you are using vegan butter or coconut oil I suggest adding an extra tbsp or two of the plant-based milk because they will have less moisture than a soft tub margarine.
  • Coconut Oil: If you choose to use coconut oil, make sure it is in a solid state. If it is liquid, place it in the fridge until it hardens.
  • Brown Sugar: Using brown sugar over regular sugar is important to the texture of this cookie. If white sugar is all you have, it should still work. Keep in mind that most conventional sugars in some countries (like the United States) may be filtered with animal bone char (so not vegan), so you may want to go with organic or a brand that’s verified to be vegan.
  • Shelled Pistachios: Of course you can leave these out if you have a nut allergy, but if you can have them, I highly recommend including them! Make sure you buy shelled pistachios or you’ll have to shell them yourself. Give them a rough chop before adding them to the cookie dough. Of course, other chopped nuts like walnuts, pecans, or cashews will work! If you’re nut-free, try raw pumpkin seeds or raw sunflower seeds.
  • Prep Time: 10
  • Cook Time: 10

One Comment

  1. This is now my go-to chocolate chip cookie recipe – they are SO good! I made them in the oven and they were just perfection. Thank you so much for sharing this recipe!

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