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
- 1/2 cup ripe avocado
- 1/2 cup white sugar
- 3 tablespoons aquafaba (or 1 egg. Aquafaba is the liquid from canned or cooked chickpeas)
- 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
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.
Keep the cookies in a well-sealed container on the counter for 3-4 days.
Nutritional information is an estimate only and does not include the optional extra white chocolate chips and pistachio topping.
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