Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)
Soft, chewy, and packed with chocolate and crunch!
These pistachio choc chip cookies are the ultimate salty-sweet combo and naturally plant-based.
Bake a batch – they won’t last long!
Prep Time: 10 mins
Bake Time: 10–12 mins
Ingredients
- 150g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- Pinch of sea salt
- 80g caster sugar
- 60ml melted coconut oil
- 2–4 tbsp plant milk
- 1 tsp vanilla extract
- 75g chopped pistachios
- 100g dark chocolate chunks or chips
Method:
- Preheat the oven to 180°C and line a baking tray with parchment.
- In a bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
- In another bowl, mix the sugar, melted coconut oil, 2 tbsp plant milk, and vanilla.
- Combine wet and dry ingredients to form a soft dough, adding more milk if needed.
- Fold in the pistachios and chocolate chunks.
- Scoop tablespoons of dough onto the tray and flatten slightly.
- Bake for 10–12 minutes until golden at the edges. Cool on the tray before serving.
