vegan cherry pistachio chocolate chip cookies
Servings: 18
Ingredients
- ½ cup vegan butter or shortening {I like EarthBalance and Spectrum}
- ¼ cup white granulated sugar
- ½ cup packed brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoon aquafaba {chickpea liquid}
- 1 cup + 2 tablespoon 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 teaspoon nondairy milk ONLY if you are using shortening*
Instructions
- Preheat oven to 350F, and line two cookie sheets with parchment or silicone liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the EarthBalance/shortening and sugars, and beat until creamy.
- 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.
- Stir in the flour, followed by the chocolate chips, pistachio pieces, and cherries.
- Bake immediately for flatter, chewier cookies, or place dough in fridge for about 30 minutes for thicker cookies.
- Bake at 350F for 14-15 minutes, until golden brown and delicious.