When I saw this recipe for using avocado in chocolate chip cookies, I was very skeptical, but at the same time curious enough to give them a try. I’m always for finding ways to incorporate healthier ingredients into cookies and treats. I decided to just make half a recipe in case these really weren’t that good. Turned out that I wish I’d made the full recipe!
I found the recipe for these on the Haas Avocado website. I did change a few things from the recipe. Their recipe actually using cinnamon in the title for these, but there is no cinnamon in their recipe. I assume it was just forgotten. I did not add cinnamon to mine. I also used whole wheat pastry flour instead of all purpose flour and I lower the amount of sugar in the recipe. Finally, I used Bestlife 50/50 buttering baking sticks instead of butter—trying to not have as much butter in my diet. I knew these would be “healthier” chocolate chip cookies and I was fine with that.
I have to say, though, that they taste great to me and I just would never know that they 1) have avocado in them (avocadoes are full of the good, healthy fat you need in your diet) and 2) that they really are on the more healthy side with the whole wheat flour and less sugar. I still have some avocado to use up and plan to play around with this idea even more. Oh, I also thought the avocado would make the cookies too green, but they really don’t look green at all. The cookie dough looked a little more green, but once baked, the cookies don’t really at all. Check out the recipe on the Haas Avocado site, but here’s how I made them!
Avocado Pecan Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Haas Avocado website
1 cup plus 2 tablespoons whole wheat pastry flour
1/4 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/2 tablespoons Bestlife butter (1 1/4 oz.) *use can use regular unsalted butter)
1/4 of a ripe avocado
1/2 cup packed light brown sugar (110 grams)
1/4 cup granulated sugar (50 grams)
1 large egg
1 cup dark chocolate chips
3/4 cup lightly toasted, chopped pecans (optional)
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cream the butter and avocado together in the bowl of an electric mixer. Add the sugars and cream together again. Beat in the vanilla and the egg. In a medium sized bowl, combine the flour, oats, baking soda and salt. Whisk together. Dump the dry ingredients into the mixer and beat just until combined. Stir in the chocolate chips and pecans. Drop tablespoonful size balls of dough onto baking sheets about 1 1/2 inches apart. Bake for 10 minutes or until golden brown around the edges. Let cool on baking sheets for a couple minutes, then remove to wire rack to cool completely. (Makes about 20 cookies.)
I agree, these aren’t the prettiest cookies—but they ARE really good! Dare ya to try them!