Date & Pistachio Chocolate Chunk Cookies

a few date pistachio chocolate chunk cookies on a parchment-lined baking sheet

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With their caramely, chewy dates and crispity-crunchity green gem pistachio pieces, these vegan chocolate chunk cookies are so very special and tasty!


  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 and 1/2 cups all-purpose flour (spooned & leveled)
  • 1 and 1/4 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup melted vegan butter*
  • 1/2 cup lightly-packed brown sugar
  • splash vanilla extract
  • 4 large room temperature medjool dates, pitted and chopped into 1/4-inch pieces
  • 1/4 cup raw, shelled pistachios, roughly chopped
  • 1.5 ounces vegan dark chocolate, roughly chopped
  • flaky salt, for topping if desired!


  1. Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. Mix your flax and water in a small bowl. Set aside.
  3. Whisk your flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
  4. Whisk your vegan butter, brown sugar, vanilla, and flax mixture in a medium bowl.
  5. Mix your dates and pistachios into the flour mixture, using your hands to break up the date chunks if they decide to stick together.
  6. Add your wet mixture to your flour mixture, and mix with a spatula until almost combined. Stir in your chocolate chunks (reserving a few for topping if you desire), making sure not to over-mix.
  7. Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount!
  8. Evenly space six of your dough balls on your baking sheet. They don’t spread very much, so feel free to put more on your baking sheet if desired.
  9. Bake for 12-15 minutes, or until lightly golden. They’ll look underdone, but they’ll continue baking on the baking sheet. Sprinkle with flaky salt if desired.
  10. Allow your cookies to cool for 15 minutes on the baking sheet before moving them to a cooling rack to cool completely. Continue baking the second batch of cookies.
  11. BONUS TIP! I love storing my cookies in the fridge. They’re SO chewy and yum.


*Your butter should be melted but not hot or it’ll melt your chocolate!

Keywords: vegan chocolate chunk cookies, pistachio date desserts, vegan dessert, easy cookie recipe

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