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!

Kate's Kitchen
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Ingredients

35
Original recipe yields 35 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.

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  • 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.

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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

93 calories; 3.1 g total fat; 9 mg cholesterol; 139 mg sodium. 14.7 g carbohydrates; 1.6 g protein; Full Nutrition

Reviews (2)

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Most helpful critical review

Rating: 3 stars
03/17/2016
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 processing so I did give it about 15 minutes in the fridge to firm up a bit as well as refrigerating it between batches. Not quite as much flavor as I had hoped but I can t put my finger on what s missing. Recipe author suggests using pistachio flavor in place of vanilla but I know that would be yet another thing that I buy that just sits on the shelf. If I make this recipe again I definitely will try almond extract. If you can plan ahead I'd recommend shelling your pistachios in advance because it was time consuming to get 2/3 cup of pistachio nuts out of those shells. Used a Tbsp cookie scoop and ended up with 45 cookies which were about the same size baked as they were before going into the oven (not much rise). We liked these cookies but I wouldn't put them at the top of my list. Kate s Kitchen thanks for sharing your recipe with us. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
03/17/2016
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 processing so I did give it about 15 minutes in the fridge to firm up a bit as well as refrigerating it between batches. Not quite as much flavor as I had hoped but I can t put my finger on what s missing. Recipe author suggests using pistachio flavor in place of vanilla but I know that would be yet another thing that I buy that just sits on the shelf. If I make this recipe again I definitely will try almond extract. If you can plan ahead I'd recommend shelling your pistachios in advance because it was time consuming to get 2/3 cup of pistachio nuts out of those shells. Used a Tbsp cookie scoop and ended up with 45 cookies which were about the same size baked as they were before going into the oven (not much rise). We liked these cookies but I wouldn't put them at the top of my list. Kate s Kitchen thanks for sharing your recipe with us. Read More
(1)
Rating: 3 stars
01/08/2017
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. Read More