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5 from 1 vote

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.
Prep Time10 mins
Cook Time12 mins
Course: Dessert, Snack
Cuisine: American
Keyword: white chocolate chip cookies
Servings: 12 cookies
Calories: 112kcal
Author: sylvia


  • 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


  • 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. 

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. 


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