These cookies are chewy on the inside and crisp on the edges with gooey chunks of chocolate and crunchy bits of pistachio and macadamia nuts. It’s the perfect balance of salty and sweet.
Introducing, my new favorite cookie. These cookies contain the perfect balance of salty from the nuts and added sea salt and sweet from the dark chocolate and sugars.
Need a cookie to wow your guests at a party or win over an in-law at a family gathering? I got you. These Pistachio, Macadamia Nut, & Chocolate Chunk Cookies are gooey, crisp, and perfectly sweet and salty.
The addition of pistachio and macadamia nuts to these cookies add a crunchy and saltiness that beautiful melds with the dark chocolate and added sugars.
How to Make Pistachio, Macadamia Nuts, & Chocolate Chunk Cookies:
- In a large mixing bowl, use a handheld mixer or whisk to combine butter, olive oil, and sugars until creamy. Beat in vanilla and non-dairy milk until combined.
- On low speed, mix in flour, baking soda, cornstarch, and salt until a soft dough forms. Use a wooden spoon or spatula to fold in chopped nuts and chocolate.
- Cover with plastic wrap and refrigerate dough for at least 1 hour or overnight.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. The dough will be a bit hard – that’s ok. Press dough into a 1.5 tbsp cookie scoop and scoop onto baking sheet, spaced apart. Bake for 12 minutes. Refrigerate un-portioned dough between bakes.
- Immediately after taking out of the oven, sprinkle over a bit of flaky salt. Cool for 10 minutes on baking sheet before transfering to a wire cooling rack.
Frequently Asked Questions:
What vegan butter do you recommend?
My favorite is Earth Balance, but Country Crock is also a good option that’s more affordable.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe, so I do not know how they will turn out. Feel free to test it out!
Do I need to refrigerate the dough?
Yes, or else it will spread too much in the oven. Refrigerating the dough helps to create that perfectly chewy and crisp cookie texture.
How do I store these cookies?
Store them in an airtight container for up to 5 days.
If you’re looking for more cookie recipes, you’ll also love these Best Vegan Oatmeal Chocolate Chunk Cookies, these Double Chocolate Oatmeal Cookies, these Best Vegan Chocolate Chip Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
These cookies are chewy on the inside and crisp on the edges with gooey chunks of chocolate and crunchy bits of pistachio and macadamia nuts. It's the perfect balance of salty and sweet.
- ¼ cup (57g) melted vegan butter
- ¼ cup (45g) olive oil
- ½ cup (95g) dark brown sugar
- ¼ cup (56g) granulated sugar
- 2 tbsp non-dairy milk
- 1 tsp vanilla extract
- 1 ¼ cup (178g) all-purpose flour
- ½ tsp baking soda
- 1 tbsp (8g) cornstarch
- 1 ¼ tsp fine sea salt (or 1 ½ tsp kosher salt)
- ½ cup (65g) unsalted macadamia nuts, roughly chopped
- ½ cup (65g) unsalted pistachio nuts, roughly chopped
- 70g dark chocolate (60-65%), chopped
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In a large mixing bowl, use a handheld mixer or whisk to combine butter, olive oil, and sugars until creamy. Beat in vanilla and non-dairy milk until combined.
-
On low speed, mix in flour, baking soda, cornstarch, and salt until a soft dough forms. Use a wooden spoon or spatula to fold in chopped nuts and chocolate.
-
Cover with plastic wrap and refrigerate dough for at least 1 hour or overnight.
-
Preheat the oven to 350°F. Line a baking sheet with parchment paper. The dough will be a bit hard – that's ok. Press dough into a 1.5 tbsp cookie scoop and scoop onto baking sheet, spaced apart. Bake for 12 minutes. Refrigerate un-portioned dough between bakes.
-
Immediately after taking out of the oven, sprinkle over a bit of flaky salt. Cool for 10 minutes on baking sheet before transfering to a wire cooling rack.
Storage: Store cookies in an airtight container for up to 5 days.
