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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


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.


  • 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)


  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.


  • 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

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