Pistachio Cookies
Lightened up added protein and healthy fats, these delicious Pistachio Cookies will be your favorite all year long!
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: cookie, Dessert, treat, vegetarian
Cuisine: American
Diet: Vegetarian
Servings: 48 cookies
Calories: 101kcal
- 1 cup whole-wheat flour
- 1½ cups all-purpose flour
- ½ cup ground flaxseed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup butter at room temperature
- ½ cup ripe avocado mashed
- 1 cup brown sugar
- ¼ cup unrefined sugar
- ½ cup nonfat plain Greek yogurt
- 1 teaspoon pure vanilla extract
- 1 egg
- 1¾ cups chopped pistachios
Preheat the oven to 350°F.
In a medium bowl, combine the flours, flaxseed, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
In another medium bowl, cream the butter, avocado and sugars together until smooth.
Add the Greek yogurt, vanilla, and egg. Mix well.
Add the flour mixture 1 cup at a time to the Greek yogurt combination. Mix until combined; do not overmix.
Fold in the pistachios. Drop by rounded teaspoonfuls onto an ungreased nonstick baking tray.
Bake for 12–15 minutes until the tops are golden brown.
Cool on the tray for 5 minutes before moving to a wire rack to cool completely.
To store in the refrigerator: Place in an airtight container for up to 2 weeks.
To store in the freezer: Place in an airtight container for up to 3 months.
Serving: 1g | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 75mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg