Is there anything better than freshly baked cookies? I don’t think so! I came up with this vegan cookie recipe a couple weeks ago when I had a massive sugar craving and I’m so glad I did! These are now my favourite cookies to bake; the saltiness of the pistachios, the sweetness of the dark chocolate chips and the chewy but firm texture of these cookies are to die for! Trust me, once you bake them you’ll fall in love.
These cookies are based off my previous orange & chocolate chunk cookies that I have been baking for YEARS! One day I was baking my orange & chocolate chunk cookies and I didn’t have an egg in my pantry, so what did I do? I omitted the egg! And guess what? They taste even better without the egg – just trust me on this one! Now that I’m dairy free these are a god send, whoever said going vegan would be hard – they lied! Now days there are so many replacements it’s incredible. On another note; Angel Food Vegan Mozzarella (NZ) is my new LIFE!! I highly recommend trying it out if you’re slowly removing dairy from your diet. I never thought cheese could be replaced but it’s 2018 and I can now eat vegan cheese which actually tastes good.
Makes 14 generous sized cookies!
115g dairy-free margarine – I use Olivani
1/2 cup brown sugar
1/4 cup white sugar
1 1/2 tsp vanilla extract
3/4 cup standard flour
1/2 cup oat bran
1/2 tsp baking soda
1/4 tsp salt
1/3 cup of roasted light salted pistachios – roughly chopped
1/2 cup dark chocolate chips (make sure there isn’t any dairy!)
Heat oven to 160 degrees Celsius.
Begin by whipping the pre-measured dairy-free margarine in a medium size bowl for 3-5 minutes.
Once the margarine is light in colour and smooth, add the two sugars and cream once again for another 2 minutes.
Add the vanilla extract and mix again. Then add the dry ingredients; standard flour, oat bran, salt & baking soda and fold them in the sugar mix. You will then have a cookie dough!
Add the pistachios & dark chocolate chips and get your hands in there to help evenly distribute the chocolate & pistachios!
Line two baking trays with baking paper and put aside.
Scoop 1-2 tbsp of cookie dough and roll into 14 balls and place them on the baking trays, make sure you allow enough room for the cookies to spread when cooking – these are flat cookies! I put 6 on each tray for reference.
Bake for 10-15 minutes or until golden. And enjoy!
Store in an airtight container.