Vegan Dark Chocolate Chunk Pistachio Cookies

Ingredients

Ingredients

• 1/2 cups butter or vegan butter
• 1 cups coconut sugar
• 3 tbsp cashew milk
• 2 tsp vanilla paste
• 1/2 tsp kosher salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups spelt flour
• 1 cups roasted and unsalted pistachios
• 1/2 cups dark chocolate

Instructions

1. Preheat your oven to 350°F and line both a large and small baking sheet with parchment paper. The small baking sheet will be for freezing the cookie dough, so make sure it fits in your freezer.
2. Chop the pistachios and dark chocolate and set aside. Make sure to reserve 1/4 cup of the chopped pistachios to top each cookie with.
3. Add the melted butter and coconut sugar into a large mixing bowl. Whisk together. It’ll look clumpy, that’s totally normal. Next, pour in the cashew milk, vanilla paste, baking powder, baking soda, and kosher salt. Whisk well until it forms a creamy and smooth syrup.
4. Sprinkle in the spelt flour and fold together until there are streaks of flour remaining. Finally, add in the chocolate and 3/4 cup chopped pistachios and fold into the dough.
5. Scoop the cookie dough using a 3 tbsp scoop, place on the small prepared baking sheet, and freeze for 20-30 minutes. There’s no need to cover the dough, as it’s not sitting too long in the freezer.
6. Once the cookies are done resting, roll each cookie dough ball in the chopped pistachios, pressing firmly so the pistachios rest on the tops of each cookie. Next, place the cookies evenly spaced apart on the cookie sheet (recommend 6-8 cookies to a large baking sheet so they have room to spread). Bake the cookies in the oven for 11-12 minutes or until the edges are golden-brown and the middle is still gooey. Remove from the oven and bang the pan on the counter 3-4 times; this will give you that signature tortoiseshell cookie look. Let cool for 10 minutes and sprinkle with flaky salt for presentation.