Vegan Pistachio Cream Stuffed Cookies

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A chewy pistachio cookie with a hidden molten pistachio cream filling, topped with a beautiful pistachio swirl and a drizzle of rich pistachio cream these cookies are a pistachio lover’s dream!

Why You’ll Love These Cookies

If you’re a pistachio fanatic, this recipe is a must-try. Imagine biting into a soft, chewy cookie, only to discover a luscious, gooey pistachio cream center. The combination of textures—from the crisp edges to the molten filling—makes these cookies irresistible. Plus, they’re completely vegan, meaning they contain no dairy or eggs while still being incredibly rich and indulgent.

These cookies are perfect for:

• Special occasions
• Holiday baking
• Gifting to friends and family
• Satisfying your nutty dessert cravings

Now, let’s dive into the recipe!

Ingredients

For the Pistachio Cream Filling:

• ½ cup pistachio butter (store-bought or homemade)
• 2 tbsp maple syrup
• 1 tbsp coconut cream
• 1 tsp vanilla extract
• Pinch of salt

For the Pistachio Cookie Dough:

• 1 ½ cups all-purpose flour
• ½ cup finely ground pistachios
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vegan butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract
• ½ tsp almond extract (optional, for extra nuttiness)

For the Toppings:

• ¼ cup melted pistachio cream (for drizzling)
• 1 tbsp crushed pistachios (for garnish)

Step-by-Step Instructions

Step 1: Prepare the Pistachio Cream Filling

1. In a small bowl, whisk together the pistachio butter, maple syrup, coconut cream, vanilla extract, and salt until smooth.
2. Transfer the mixture to the freezer for about 30-45 minutes until it firms up slightly. This will make it easier to stuff the cookies later.
3. Once set, scoop teaspoon-sized portions onto a parchment-lined plate and return them to the freezer until needed.

Step 2: Make the Cookie Dough

1. In a bowl, whisk together the flour, ground pistachios, baking soda, and salt. Set aside.
2. In a separate large bowl, use an electric mixer or whisk to beat the vegan butter, brown sugar, and granulated sugar until creamy and fluffy (about 2 minutes).
3. Add the almond milk, vanilla extract, and almond extract (if using). Mix until well combined.
4. Gradually fold in the dry ingredients until a soft dough forms. Do not overmix!
5. Cover the dough and chill for 30 minutes in the refrigerator to make it easier to handle.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Take about 2 tablespoons of cookie dough and flatten it into a disc in your palm.
3. Place a frozen pistachio cream ball in the center, then fold the dough around it, sealing the edges completely. Roll into a smooth ball.
4. Place the cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
5. If desired, press a small swirl of extra pistachio butter on top for extra flavor.

Step 4: Bake the Cookies

1. Bake for 10-12 minutes, or until the edges are slightly golden but the centers are still soft.
2. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Step 5: Drizzle and Garnish

1. While the cookies are still slightly warm, drizzle with melted pistachio cream.
2. Sprinkle crushed pistachios on top for added crunch and visual appeal.

Expert Tips & Tricks

1. Don’t Skip Chilling the Dough!

Chilling prevents the cookies from spreading too much, ensuring they stay thick and chewy.

2. Freezing the Filling is Key

If the pistachio cream isn’t firm enough, it will be difficult to encase it within the dough. Keeping it frozen ensures a gooey center without melting too soon.

3. How to Make Your Own Pistachio Butter

If you don’t have pistachio butter, you can make it by blending unsalted roasted pistachios in a food processor until smooth. Add a bit of coconut oil if needed for a creamy consistency.

4. Adjust the Sweetness

If you prefer a less sweet cookie, reduce the granulated sugar by 1-2 tablespoons without affecting texture too much.

5. Best Way to Store These Cookies

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 1 week.
• Freezer: You can freeze baked cookies for up to 3 months. Thaw at room temperature before serving.

FAQs

Q: Can I use another nut instead of pistachios?

A: Yes! While pistachios are the star, you can substitute almonds or cashews for a different flavor.

Q: Can I make this gluten-free?

A: Yes! Use a 1:1 gluten-free baking flour and ensure your pistachio butter is gluten-free. The texture might be slightly different but still delicious.

Q: What if I don’t have vegan butter?

A: You can use coconut oil (solid at room temperature) or a mild-flavored vegetable shortening. However, the cookies may spread more.

Q: How do I get the perfect molten center?

A: Make sure the filling is fully frozen before baking. Also, don’t overbake—the cookies should be slightly underbaked in the center for the best gooey texture.

Q: Can I make these in advance?

A: Absolutely! You can prepare the dough and filling a day ahead, then assemble and bake when ready. You can also freeze unbaked cookie dough balls and bake straight from frozen (just add an extra 1-2 minutes of baking time).

Final Thoughts

These Gooey Vegan Pistachio Cream Stuffed Cookies are a decadent treat that will impress everyone who tries them. With a chewy pistachio-infused base, a molten pistachio filling, and an extra drizzle of pistachio cream, these cookies bring pistachio lovers’ dreams to life.

Try them out, and let me know how they turn out for you! Enjoy your baking!