Looking for a soft, chewy, and completely plant-based cookie that delivers the perfect balance of sweet, salty, and nutty? These Vegan Pistachio Thumbprint Cookies are made with creamy pistachio butter and a white chocolate-pistachio filling. Perfect for holidays, gifting, or any time you want a nutty treat.
Prep Time: 15 minutes (plus 30 minutes chilling)
Cook Time: 15 minutes
Servings: 12 cookies
Ingredients
- ½ cup vegan butter (room temperature)
- ½ cup granulated sugar
- ¼ cup unsweetened cashew milk yogurt (e.g., Forager Project)
- 1 tsp vanilla extract
- ¼ tsp almond extract
- â…› tsp sea salt
- 1 cup pistachios, pulsed into crumble (divided)
- 1½ cups all-purpose or gluten-free 1:1 flour
- ½ cup vegan white chocolate, melted
- â…“ cup pistachio butter
Instructions
1. Mix the Wet Ingredients
In a large mixing bowl, whisk together vegan butter, granulated sugar, cashew yogurt, vanilla extract, almond extract, and sea salt. Make sure the sugar is well incorporated.
2. Add Nuts and Flour
Fold in ½ cup of pulsed pistachios and stir until combined. Add flour and use a silicone spatula to mix just until dough forms. Cover and chill in the fridge for 30 minutes.
3. Prepare the Filling
While the dough chills, preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, mix the melted vegan white chocolate and pistachio butter until smooth.
4. Shape and Coat
Once the dough is chilled, scoop out 1½ tbsp portions and roll into balls. Roll each ball in the remaining pulsed pistachios, then place on the baking sheet. Use a ½ tsp spoon to press an indent (thumbprint) in each cookie.
5. Bake
Bake for 15–18 minutes or until edges are lightly golden. Let cookies cool on the sheet for 10 minutes.
6. Fill and Set
Spoon about 1 tsp of the white chocolate-pistachio mixture into the thumbprint of each cookie. Sprinkle with extra pistachio crumbles and refrigerate for 10–15 minutes to set.
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