Pistachio Avocado Cookies

Follow our step-by-step guide on how to make Pistachio Avocado Cookies.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare three baking sheets with parchment paper for easy cleanup.

2. Step 2

   In a food processor, blend a ripe avocado until it reaches a silky smooth consistency.

3. Step 3

   Next, introduce softened butter to the mix and blend until the texture is creamy and inviting.

4. Step 4

   Gradually add in applesauce, white sugar, and skim milk, pulsing until everything is harmoniously combined.

5. Step 5

   Crack in an egg and pulse again until the mixture is velvety.

6. Step 6

   Now, fold in the instant pistachio pudding mix, a splash of vanilla extract, baking powder, and a pinch of salt, stirring until the dough transforms into a delightful pastel green hue.

7. Step 7

   For a nutty crunch, place pistachio nuts in a resealable freezer bag and crush them gently with a meat mallet.

8. Step 8

   Incorporate the crushed pistachios and flour into the dough, pulsing just until combined to maintain that perfect texture.

9. Step 9

   Using a tablespoon, scoop dollops of dough onto your prepared baking sheets, ensuring they are spaced about 2 inches apart.

10. Step 10

    With a gentle touch, flatten each dollop slightly with your fingers.

11. Step 11

    Slide the trays into the preheated oven and bake for approximately 15 minutes, or until the bottoms are kissed with a light golden brown.

12. Step 12

    Once baked, let the cookies cool on the sheets for 5 to 10 minutes before transferring them to a wire rack, where they can cool completely and await their delicious debut.

13. Step 13

    Enjoy the delightful aroma and the joy of sharing these scrumptious treats!.