White Chocolate Pistachio Cookie Skillet

Posted by in Cookies, Cooking, Sweets, Valentine's Day | 0 comments













Hello & Happy Thursday!!





Believe it or not, when I was growing up, pistachio ice cream was my least favorite, however it was alway in our fridge. 


Fast forward to today, I love recipes with pistachios!


While pistachios are typically in chocolate concepts, I was craving a pistachio and white chocolate sugar cookie! Instead of playing it safe, that one cookie snowballed into a cookie skillet, topped with ice cream, and a cherry sauce lol. If you don’t know, pistachios pair seamlessly with cherry anything!


Why I love cookie skillets..


They are easy, cook faster, have more flavor, great presentation, are fun to enjoy, and just a fun variation to the classic cookie





I love this recipe as it has everything above, a slight savoriness with the pistachios, a tartness with the cherry, and ice cream that just ties it all in together. 




How I’d describe it: An effortless recipe that makes you look like you have a black belt in fab desserts!



If you’re looking to break away from the standard cookie concepts, you need to try my recipe for a vegan White Chocolate Pistachio Cookie Skillet !!








Don’t believe how easy it is?!

Watch this clip









Why this recipe rocks:




Minimal ingredients 

Buttery soft

Slightly savory and tart

Cooks fast

Non vegan approved























Yields 4-6 servings

Vegan White Chocolate Pistachio Cookie Skillet

20 minPrep Time

20 minCook Time

40 minTotal Time

Save RecipeSave Recipe


  • 1 cup vegan butter, softened
  • 1/2 cup granulated sugar
  • 2 tbsp vegan Follow Your Heart egg powder mixed with 1/2 almond milk
  • 2 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsp natural green food coloring
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 pistachios
  • 3/4 cup vegan white chocolate chips
  • 1/4 tsp salt
  • Cherry sauce:
  • 1 cup cherry juice
  • 1 tsp corn starch or arrowroot
  • Other: vegan vanilla ice cream


  1. Preheat oven to 350 degrees. Coat a skillet with coconut oil. In a large bowl, cream butter and sugar together until light and fluffy, about 1 minute. Add in the vegan egg combine with almond milk, vanilla extract, and almond extract; beat until combined. Add the food coloring.
  2. Add in flour, baking soda, baking powder, and salt. Mix until just combined, making sure to scrape down the sides of the bowl every now and again. Add a Tbsp. or two of almond milk to loosen the texture if needed. Fold in the white chocolate chips and pistachios.
  3. Layer into the skillet and bake for 20-25 minutes. The cookie should be soft in the middle and slightly pulling away from the sides. Allow to cool and top with cherry sauce and crushed pistachios.
  4. Cherry sauce: Combine the cherry juice with corn starch or arrow root, removing any clumps. Cook over medium heat, continuously stirring, and thickens. 5-7 mins.



449 cal


12 g


69 g


15 g
Click Here For Full Nutrition, Exchanges, and My Plate Info












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