Vegan Pistachio & Cranberry Cookies
Ingredients
Dry Ingredients
- 2 cups (250 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) white sugar
- ½ cup (120 ml) neutral oil or melted vegan butter
- ¼ cup (60 ml) plant milk
- 1 tbsp cornstarch (acts as egg replacer)
- 1 tbsp water
- 1½ tsp vanilla extract
Mix-ins
- ¾ cup (100 g) shelled pistachios (roughly chopped)
- ¾ cup (100 g) dried cranberries
Optional:
- ¼ cup vegan white or dark chocolate chips
Instructions
1. Prepare Egg Substitute
In a small bowl, mix cornstarch with water until smooth. Set aside. This helps bind the cookies.
2. Mix Wet Ingredients
In a large bowl, combine brown sugar, white sugar, and oil (or melted vegan butter). Whisk until smooth.
Add plant milk, vanilla extract, and the cornstarch mixture. Mix until fully combined and slightly thickened.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
4. Form Dough
Gradually add the dry ingredients into the wet mixture. Stir until a soft cookie dough forms.
Fold in chopped pistachios and dried cranberries (and chocolate chips if using).
5. Chill Dough (Recommended)
Cover and refrigerate for 20–30 minutes. This improves texture and prevents spreading.
6. Shape Cookies
Preheat oven to 180°C (350°F).
Scoop about 2 tablespoons of dough per cookie and roll into balls. Place on a lined baking tray, spacing them about 2 inches apart.
7. Bake
Bake for 10–13 minutes:
- Edges should be lightly golden
- Centers will look slightly soft (they firm up while cooling)
8. Cool
Let cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely.
Texture Notes
- Slightly crisp edges
- Soft, chewy center
- Nutty crunch from pistachios
- Sweet-tart balance from cranberries
Tips for Best Results
- Lightly toast pistachios for deeper flavor
- Do not overbake; cookies continue cooking after removal
- If dough feels dry, add 1–2 tsp plant milk
- If too soft, chill longer
Variations
- Add orange zest for a citrus note
- Use whole wheat flour for a slightly denser texture
- Replace cranberries with raisins or chopped dried cherries
- Add a pinch of cardamom for a subtle spiced flavor
