Description:

These Air Fryer Chocolate Chip Pistachio 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 cookies will be.

Delicious Vegan Chocolate Chip Pistachio Cookies

Looking for a delicious and guilt-free vegan treat? These chocolate chip pistachio 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 cookies are sure to satisfy your sweet tooth.

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)

*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.

Why Vegan Cookies are the Way to Go:

If you’re a vegan or are simply looking to cut down on animal products in your diet, these vegan chocolate chip pistachio cookies 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

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How to Make the Perfect Vegan Chocolate Chip Cookies:

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
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. Bake for 8-10 minutes, or until the edges are lightly golden.
5. Remove the cookies from the preheated oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These vegan chocolate chip cookies are best served warm and gooey, but they will keep in an airtight container for a few days in the refrigerator. Whether you’re a vegan baker looking for a healthier cookie option or simply want to try something new in the kitchen, these 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 cookies a try – you won’t be disappointed!

How to Make a Single Vegan Chocolate Chip Pistachio Cookie in the Air Fryer:

If you’re looking for a healthier alternative to traditional baking methods, consider using an air fryer to air fry these vegan chocolate chip pistachio cookies. An air fryer uses hot air to cook food, which means you can achieve the same crispy texture as deep frying without all the oil. Plus, the air fryer is much faster and more efficient than using an oven, so you can have a warm single or small batch, freshly baked cookie in just a few minutes.

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 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 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 cookies and enhances the overall flavor.
• Experiment with different types of non-dairy milks for your favourite style of cookie.

Frequently asked questions

Are chocolate chip cookies healthy?

I recommend using MyFitnessPal for up to date and accurate information regarding calories, protein, fiber, cholesterol, sodium, carbohydrates, etc.

What other cookies are like Air Fryer Chocolate Chip Pistachio Cookies?

Try making these Easy Vegan Oreo Chocolate Chip Cookies or these Vegan Hawaiian Black Salt Caramel Cookies to fix your sweet tooth.

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!

Chocolate Chip Pistachio Air Fryer Cookies (Vegan)

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★★★★★

5 from 1 review

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

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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.

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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)

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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