Spread pistachio cream in a thin layer on a baking pan lined with parchment. Freeze for 15 minutes to make it easier to work with.

In a large bowl, combine oil, sugars, vanilla, and applesauce. Use a hand mixer to beat together on low speed for 2 minutes until well mixed.

Stir in flour, salt, and baking soda until completely incorporated. Mixture should be very thick, but still soft. If too stiff, add 1-2 tablespoons (15-30ml) of milk (regular or non-dairy).

Fold in the chocolate chunks and chopped pistachios.

Cover and allow to chill for at least 30 minutes to prevent spreading.

Preheat oven to 350°F/175C. Line baking sheets with parchment.

Use a 2 tablespoons (30 ml) cookie scoop to measure dough. Roll into balls and press a deep well in each one. Scoop a heaping 1 teaspoon (6ml) of pistachio cream in and pinch the dough closed around it.

Place dough on lined baking sheets with 2-3” between cookies.

Bake for 11-13 minutes until just barely golden brown around the edges. Remove from oven and allow to cool for at least 10 minutes on the baking sheet before moving to a cooling rack. Cookies will puff up more in the oven and collapse slightly as they cool.

Store at room temperature in an airtight container for up to 3 days or in the freezer for 1 month. Bring to room temperature before eating.