-
-
My review
Saint Patrick's Pistachio Cookies
Kate's Kitchen
"These taste-tempting green pistachio cookies are the ideal Saint Patrick's Day treat! Two secret ingredients, avocado and applesauce, keep all the taste and texture!"
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 93 calsOriginal recipe yields 35 servings (70 1 1/2-inch cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
- Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
- Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
- Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.
Footnotes
- Cook's Note:
- Grease baking sheets lightly instead of lining with parchment paper, if preferred.
- Substitute vanilla extract with the scraped seeds of 1 fresh vanilla bean, or 1/8 teaspoon of pistachio flavoring.
- I flatten the cookies with the end of the pusher from your food processor. If you don't flatten the cookies, they'll bake up in softly flattened mounds; they're lovely either way.
Nutrition Facts
Per Serving: 93 calories; 3.1 g fat; 14.7 g carbohydrates; 1.6 g protein; 9 mg cholesterol; 139 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
3/15/2016
3.15.16 Followed this recipe with one substitution, using sugar-free pistachio pudding mix. Also, my avocado was very small, so I used all of it. The cookie dough was on the soft side after p...
1/8/2017
These have a good flavor but they are too doughy, even after leaving them in the oven for 15 minutes. The inside is too wet. I have no idea how to fix that.