Vegan Pistachio Cookies

These buttery, nutty cookies are proof that plant-based baking doesn't require any compromise on flavor or texture. A simple flax egg — just ground flaxseed stirred into water until it gels — does the binding work that a traditional egg would, and vegan butter creams up beautifully with the two sugars to give you that classic soft-and-chewy base. A double hit of vanilla and almond extract adds a warm, almost marzipan-like depth that makes every bite feel a little fancy. Roughly chopped roasted pistachios get folded throughout the dough, so you get satisfying crunch and toasty green goodness in every single cookie. Pulling them from the oven when the centers still look slightly underdone is the secret to that perfectly soft finish once they cool. A pinch of flaky sea salt on top is optional, but it really makes the pistachio flavor pop. With 24 cookies in a batch, this is an ideal recipe for holiday tins, bake sales, or just keeping a stash on the counter all week.

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