I love a good sweet and salty combo and this cookie really delivers; with buttery pistachios, the right balance of sweet flavours with saltiness, and rich bitter dark chocolate chunks, these cookies are a great holiday-time treat.
I'm a huge fan of homemade presents and sweet treats are a great Christmas present - simply wrap them up, tie them with ribbon and you're good to go, with a thoughtful gift that will definitely be enjoyed!
You'll need
- Large mixing bowl
- Measuring cups and spoons
- Electric beater/ rotary hand whisk
- Metal spoon
- Large baking tray x2
- Greaseproof paper
- Cooling rack
Ingredients
- 1/2 cup vegan butter
- 1/3 cup white sugar
- 1/3 cup light muscovado sugar
- 1 tsp vanilla extract
- 3 tbsp aquafaba (unsalted chickpea water)
- 1.5 cups plain flour
- 1/2 tsp bicarbonate of soda (baking soda)
- 1/2 cup pistachios
- 100g 70% vegan dark chocolate
- 1/2 tsp flaky sea salt (1/4 tsp fine salt)
Method
- Preheat the oven to 180°C fan and line two baking trays with grease-proof paper.
- Beat together the butter and sugar, using either an electric whisk or an old fashioned rotary hand whisk. Add the aquafaba and vanilla and mix together, then add the flour, salt and bicarb and whisk until combined and a dough is formed.
- Chop the pistachios and chocolate into chunks, then fold in so they're distributed evenly. The dough will be quite sticky, this is normal.
- Using a tablespoon measure and a metal spoon, scoop tbsp sized amounts and transfer the round scoop of dough onto the baking tray. Repeat for the rest of the dough, ensuring the dough balls have adequate room to spread out whilst baking. If you'd like slightly flatter cookies, flatten them down a little before baking with the back of a spoon.
- Place in the oven and bake for 10 minutes, when removing from the oven tap the tray down a few times, then allow the cookies to cool and firm up slightly before attempting to remove from the baking tray.
- Transfer onto a cooling rack and once cooled, serve up and enjoy!
Cassidy xx
