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 12cookies
Calories 112kcal
Author Sylvia
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Ingredients
1/2cupripe avocado
1/2cupwhite sugar
3tablespoonsaquafaba (or 1 egg)
1/2teaspoonbaking soda
1/2teaspoonlemon zest
3/4cupwhite flour
1/4cup white chocolate chips
1/4cup pistachios, roughly chopped
Optionally for sprinkling on cookies before baking
1tablespoon white chocolate chips
1tablespoonpistachios, 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.