Pistachio Cookies
Don’t let the green color scare you! Avocado makes a wonderful substitute for butter. Its creamy texture creates light, cake-like cookies. Avocados are loaded with heart- healthy unsaturated fats, vitamins, minerals, fiber, and protein. The part of the avocado that is closest to the skin is the most packed with nutrients, so be sure to scrape the insides to take advantage of these nutritional benefits.
Servings: 4 dozen cookies
Calories: 100 kcal
Ingredients
  • 1 cup whole-wheat flour
  • 11 ⁄2 cups all-purpose flour
  • 1 ⁄2 cup ground flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon ground cinnamon
  • 1 ⁄2 cup butter at room temperature
  • 1 ⁄2 cup ripe avocado mashed
  • 1 cup brown sugar
  • 1 ⁄4 cup turbinado sugar
  • 1 ⁄2 cup nonfat plain Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 egg
  • 13 ⁄4 cups chopped pistachios
Instructions
  1. Preheat the oven to 350°F.
  2. 2. In a medium bowl, combine the flours, flaxseed, baking
  3. powder, baking soda, salt, and cinnamon. Mix well and
  4. set aside.
  5. 3. In another medium bowl, cream the butter, avocado,
  6. and sugars together until smooth. Add the Greek
  7. yogurt, vanilla, and egg. Mix well.
  8. 4. Add the flour mixture 1 cup at a time to the Greek
  9. yogurt combination. Mix until combined; do not
  10. overmix.
  11. 5. Fold in the pistachios. Drop by rounded teaspoonfuls
  12. onto an ungreased nonstick baking tray.
  13. 6. Bake for 12–15 minutes until the tops are golden brown.
  14. Cool on the tray for 5 minutes before moving to a wire rack to cool completely.