Fudgy, melt-in-your-mouth chocolate cookies with pistachio nuts and a secret ingredient: pumpkin seed butter! They need to bake slightly longer than traditional cookies, but they retain that gooey, fudgy center. These cookies are an all-round crowd-pleaser and perfect comfort food for young and old.

Fudgy Chocolate, Pistachio, and Pumpkin Seed Butter Cookies [Vegan]

Serves

16

Cooking Time

20

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Ingredients

Dry:
  • 1.25 cups plain flour
  • 3/4 cup caster (white) sugar
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 2 heaped tbsp cocoa powder
  • 1/4 cup pistachios, roughly chopped
Wet:
  • 1/2 cup + 1 tbsp coconut oil, melted
  • 3-4 tbsp soy milk, slightly warm*
  • 1 tsp vanilla extract
  • half a jar, or 3 oz / 1/3 cup pumpkin seed butter**
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Preparation

  1. Line two baking trays with baking parchment paper. Pre-heat the oven to 350ºF.
  2. Combine all the dry ingredients in a large mixing bowl.
  3. In a separate bowl, whisk the wet ingredients together. Make a well int he bowl with dry ingredients and pour in the wet. Mix with a wooden spoon to combine evenly, then use your hands to finish the job.
  4. Form 16 large balls from the dough and place them onto the trays, flattening them slightly with the palm of your hand.
  5. Bake for about 20 minutes, then cool on a wire rack.
  6. Enjoy still slightly warm or cool. Keep in an airtight container for up to 2 days.
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Notes

*It's important to make the soy milk just a little warm (for example in the microwave or on the stove) because if it's cold it will react with the melted coconut oil and harden it before you get a chance to mix it with the other ingredients. **I haven't tried using other seed butters in this recipe, but sunflower seed butter has a similar consistency to pumpkin seed butter and would probably work well here, though the flavor would be altered.

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