Guilt Free Chocolate Chip Pistachio Biscotti

I took my original chocolate chip biscotti recipe and made them healthier. These taste delicious and are packed with nutritional value!


1/2 cup puréed avocado (1 medium very ripe avocado)

3/4 pure maple syrup

1 tsp lemon zest

1 tsp vanilla extract

2 large eggs

1.5 tsp baking powder 

1/4 tsp salt

2 cups whole wheat flour

1 cup pistachios chopped

1 cup 70% dark chocolate chips


  1. Pre-heat oven to 325 degrees
  2. Line a large baking sheet with parchment
  3. Whisk together flour, salt and baking powder in bowl and set aside
  4. Mash up the avocado and then mix until smooth using a hand mixer
  5. Add 1/2 cup avocado, maple syrup, lemon zest and vanilla extract to mixer
  6. Using whisk attachment beat until smooth
  7. Add in one egg at a time mixing well after each egg
  8. Remove the whisk attachment and add the paddle attachment
  9. Slowly add in the flour mixture until fully mixed
  10. Take bowl off mixing stand and stir in pistachios and chocolate chips
  11. Take half of the dough and form into a log 12×2.5 inches
  12. Wet your hands lightly with water when forming the log. The dough is very sticky so this will help.
  13. Using remaining dough form second log into 12×2.5 inches
  14. Make sure there is plenty of room between the two logs as they will spread while baking
  15. Place in oven and bake about 35-40 min or until the tops crack slightly and they are lightly browned
  16. Let cool 20 min
  17. Slice about 3/4 inch thick
  18. Place cut side down on baking sheet
  19. Bake at 350 degrees for 15 min
  20. Let cool

Yields: 36 biscotti

Nutritional information:

Serving size: 1 biscotti (~25grams)

Calories: 85

Total Fat: 3.7g

   Saturated fat: 1.1g

   Polyunsaturated fat: .6g

   Monounsaturated fat: 1.2g

Cholesterol: 10.3

Sodium: 47.5mg

Potassium: 69.4mg

Total Carbohydrates: 10.8g

  Dietary Fiber: 1.5h

  Sugar: 5.2g

Protein: 2.2mg

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