Lemon Pistachio White Chocolate Chip Cookies
Light and lemony, these 1-bowl white chocolate chip cookies have a pale green hue from the not-so-secret ingredient: avocado. The avocado replaces the butter or oil in the recipe. Part cakey, part chewy, these cookies are a fun alternative to traditional chocolate chip cookies.
Servings 12 cookies
Calories 112 kcal
Ingredients
- 1/2 cup ripe avocado
- 1/2 cup white sugar
- 3 tablespoons aquafaba (or 1 egg)
- 1/2 teaspoon baking soda
- 1/2 teaspoon lemon zest
- 3/4 cup white flour
- 1/4 cup white chocolate chips
- 1/4 cup pistachios, roughly chopped
Optionally for sprinkling on cookies before baking
- 1 tablespoon white chocolate chips
- 1 tablespoon pistachios, roughly chopped
Instructions
- Preheat the oven to 350F.
- In a large mixing bowl, mix together the avocado, sugar, and aquafaba or egg.
- Mix in the lemon zest, and then the flour and baking soda.
- Stir in the white chocolate chips and pistachios.
- The dough will be thick and sticky. To make about 12 cookies, drop about 2 teaspoons of dough per cookie onto the cookie sheet.
- Optionally, sprinkle the tops of the cookies with extra pistachos and white chocolate chips.
- Bake for about 12 minutes, until cooked through. Let cool before eating.
Notes
Storage
Keep the cookies in a well-sealed container on the counter for 3-4 days.About Aquafaba
See our post, Aquafaba: The Easy Vegan Egg Replacer.Nutritional Information
Nutritional information is an estimate only and does not include the optional extra white chocolate chips and pistachio topping.Nutrition
Calories: 112kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 51mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg