Sunday, June 25, 2017

Coconut Pistachio Cookie Bars

I'm always trying to find new ways to use my avocados since I buy them in bulk whenever they go on sale. They work beautifully in baked goods to add moisture and creaminess similar to butter. These cookie bars make a great snack or breakfast paired with your morning coffee. For added goodness and texture, throw in some dark chocolate chunks.


1. Preheat oven to 375. Brush a 13x9 pan with olive oil.
2. Combine flour, baking soda and salt in a small bowl.

3. In a large mixer bowl, beat the butter, avocado, sugar and vanilla together until creamy.


4. Add eggs and beat well. Gradually add the flour mixture, then fold in the coconut and pistachios.




5. Spread the dough into the prepared pan and bake for 35-40 minutes, or until golden brown.

6. Cool completely, then cut into squares.

Coconut Pistachio Cookie Bars
Serves 18

All you need:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 stick unsalted butter, softened
1 large ripe avocado, peeled, pitted and mashed
1 cup brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
2 eggs
1 cup flaked coconut
1 cup shelled pistachios

All you do:
1. Preheat oven to 375. Brush a 13x9 pan with olive oil.
2. Combine flour, baking soda and salt in a small bowl.
3. In a large mixer bowl, beat the butter, avocado, sugar and vanilla together until creamy.
4. Add eggs and beat well. Gradually add the flour mixture, then fold in the coconut and pistachios.
5. Spread the dough into the prepared pan and bake for 35-40 minutes, or until golden brown.
6. Cool completely, then cut into squares.

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