Vegan Pistachio Rose Chocolate Chip Cookies (Print Version)
Tender plant-based cookies infused with delicate rosewater, loaded with chopped pistachios and vegan dark chocolate chips. Soft centers with lightly golden edges.
# List of Ingredients:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp baking powder
04 - 1/2 tsp fine sea salt
→ Wet Ingredients
05 - 1/2 cup refined coconut oil, melted and cooled
06 - 3/4 cup organic cane sugar
07 - 1/4 cup brown sugar, packed
08 - 1/4 cup unsweetened plant-based milk
09 - 2 tsp pure vanilla extract
10 - 1-1 1/2 tsp rosewater
→ Mix-ins
11 - 1/2 cup shelled pistachios, roughly chopped
12 - 2/3 cup vegan dark chocolate chips
13 - 2 tbsp dried edible rose petals, lightly crushed
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
03 - In a large bowl, whisk melted coconut oil, cane sugar, and brown sugar until combined.
04 - Stir plant-based milk, vanilla extract, and rosewater into wet mixture until smooth.
05 - Gradually add dry ingredients to wet mixture, stirring until just combined.
06 - Fold chopped pistachios, chocolate chips, and crushed rose petals into dough.
07 - Scoop tablespoon-sized dough balls onto baking sheets, spacing 2 inches apart.
08 - Gently flatten balls with fingers. Sprinkle extra rose petals and pistachios on top.
09 - Bake for 10-12 minutes until edges are lightly golden but centers remain soft.
10 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The combination of salty pistachios and dark chocolate creates layers of flavor that keep you reaching for just one more
- Rosewater transforms an ordinary cookie into something elegant and unexpected without being overpowering
02 -
- Rosewater potency varies wildly between brands, so always start with the smaller amount and taste your dough before adding more
- Overmixing the dough will develop too much gluten, resulting in tough cookies instead of tender ones
03 -
- Toast your pistachios in a dry pan for 3 to 4 minutes before chopping to deepen their nutty flavor
- Use refined coconut oil instead of unrefined to avoid any coconut taste competing with the rose