vegan cherry pistachio chocolate chip cookies
Prep time
Cook time
Total time
Recipe type: Cookies
Serves: 18
  • ½ cup vegan butter or shortening {I like EarthBalance and Spectrum}
  • ¼ cup white granulated sugar
  • ½ cup packed brown sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • 3 tbsp aquafaba {chickpea liquid}
  • 1 cup + 2 tbsp all purpose flour
  • ½ cup chocolate chips {I like Guittard extra dark}
  • ½ cup roasted/salted pistachios, roughly chopped
  • ¼ cup dried cherries
  • *1-2 tsp nondairy milk ONLY if you are using shortening*
  1. Preheat oven to 350F, and line two cookie sheets with parchment or silicone liners. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the EarthBalance/shortening and sugars, and beat until creamy.
  3. Add in the baking powder, baking soda, salt, vanilla, and aquafaba, and beat until fluffy and well-incorporated. Add in the nondairy milk if you used shortening.
  4. Stir in the flour, followed by the chocolate chips, pistachio pieces, and cherries.
  5. Bake immediately for flatter, chewier cookies, or place dough in fridge for about 30 minutes for thicker cookies.
  6. Bake at 350F for 14-15 minutes, until golden brown and delicious.
Recipe by The Baking Fairy at