Triple Chocolate Pistachio Cookies

Ingredients & Substitutions

Best Protein Powder

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Committed to using the highest quality ingredients, all Orgain products are gluten-free, soy-free, non-GMO, and free of all artificial colors, flavors, and preservatives. Their plant-based protein powder is one of my favorites on the market because it doesn’t have the gritty, artificially sweetened aftertaste is deliciously flavored, and contains 21 grams of protein per serving!

By adding 1/2 cup of Creamy Chocolate Fudge Protein Powder into these cookies, they become the perfect midday pick-me-up snack with a boost of energy that can carry you through the rest of your day.

How to Make Vegan Chocolate Cookies

These vegan chocolate fudge cookies are a mix between my Chocolate Crinkle Cookies and Classic Chocolate Chip Cookies. They have a similar texture to that of the chocolate chip cookie with a little of the crinkle’s fudgy chewiness. Then packed with chocolate chips and pistachios, there is a burst of chocolate in every bite.

Step One – Make the Dough

In a small bowl combine flour, cocoa powder, protein powder, salt, and baking powder. In a separate bowl stir together coconut oil, maple syrup, applesauce, and vanilla extracts until well blended. Slowly add the flour mixture and mix until just combined. Be careful not to overmix or the dough will become gummy and dense.

Pro Tip: The applesauce acts as the binder (egg replacer). You can’t taste the applesauce but if you would prefer a different kind of egg replacer, check out my complete guide on replacing eggs to get a few more ideas.

Fold in the pistachios and chocolate chips.

Step Two – Bake the Cookies

I prefer using a small cookie scoop for this part. Cookie scoops allow all the cookies to be even with minimal mess. Scoop the cookies onto the tray, about a dozen per tray, and press down slightly before placing them in the oven.

Bake the cookies for about 10 minutes. Remove from the oven when the edges have just started to set and the centers are still slightly underdone. This is key for the chewiness of these vegan chocolate cookies. Once they have cooled about 5 minutes on the baking sheet, they can be transferred to a wire cooling rack to cool completely.

Serving and Storing

Store Cookies: Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.

Freeze Cookie Dough: If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!

More Vegan Christmas Cookies

• Vegan Eggnog Cheesecake Thumbprint Cookies
• Red Velvet Crinkle Cookies
• Chocolate Peppermint Crinkle Cookies
• Chocolate-Dipped Rosemary Shortbread Cookies
• Classic Gingerbread People Cookies

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Triple Chocolate Pistachio Cookies

Enjoy all the decadence with these Triple Chocolate Pistachio Cookies made with Orgain Creamy Chocolate Fudge Protein Powder.

5 from 3 votes

Print Pin Rate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 15 cookies

Calories: 152kcal

Author: Sarah McMinn

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Orgain Chocolate Fudge Protein Powder
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup apple sauce
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 2 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup shelled pistachios

US Customary – Metric

Instructions

• Preheat the oven to 350. Line a baking sheet with parchment paper or a silicon baking mat and set aside.
• In a medium bowl stir together flour, protein powder, cocoa powder, baking powder, and salt. In a second bowl combine apple sauce, coconut oil, maple syrup, and vanilla extract. Add the wet ingredients to the dry and stir together. The dough should be thick and a bit sticky. Fold in chocolate chips and pistachios.
• Chill for 20 minutes to allow dough to harden.
• Roll about 2 tbsp of cookie dough and place it on a baking sheet. Using the bottom of a glass or the palm of your hand, flatten cookie so that cookie is about 1/2" thick. Repeat with all the dough until dough is gone. Bake for about 10-12 minutes until slightly underdone. The cookies will continue to harden as they cool but this allows them to have a fudge-y center.
• Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store in an airtight container for up to 5 days.

Notes

Serving and Storing – Once cookies are completely cool, store in an airtight container at room temperature for up to 5 days. Raw dough can be frozen for up to 2 months.

Make in Advance – If you only want to make only a few at a time, you can store the remaining dough in the freezer. To do this, roll all the dough into balls. Place them on a baking sheet in the freezer to freeze all the way through. Once frozen, transfer your cookie dough into a large ziplock bag and return to the freezer. You can store the cookies this way for up to 2 months. When you’re ready to bake, remove from freezer and bake!

Recipe Tips

1. The most accurate way to measure flour is to spoon it into your measuring cup, leveling it off with the back of a knife.
2. Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
3. Pull cookies out when they are slightly underdone. I found 10 minutes to be the perfect baking time. They will continue to harden as they cool, giving you a crispy outside with a deliciously fudgy and chewy center.

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Nutrition

Calories: 152kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Sodium: 90mg | Potassium: 165mg | Fiber: 1g | Sugar: 7g | Vitamin A: 105IU | Vitamin C: 1.4mg | Calcium: 53mg | Iron: 1.5mg