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My Darling Vegan
Triple Chocolate Pistachio Cookies

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

5 from 1 vote

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If you made any substitutions, let us know how it turned out!

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
 
Course: Dessert, Snack
Cuisine: Vegan
Servings: 15 cookies
Calories: 152 kcal
Author: Sarah McMinn
Ingredients
Instructions
  1. Preheat the oven to 350. Line a baking sheet with parchment paper or a silicon baking mat and set aside. 

  2. 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. 

  3. Chill for 20 minutes to allow dough to harden. 

  4. 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. 

  5. 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.

Recipe 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.

 

Nutrition Facts
Calories Per Serving: 152
% Daily Value
Carbohydrates 17g 6%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 4g 25%
Sodium 90mg 4%
Potassium 165mg 5%
Fiber 1g 4%
Sugar 7g 8%
Vitamin A 105IU 2%
Vitamin C 1.4mg 2%
Calcium 53mg 5%
Iron 1.5mg 8%