In my house, chocolate chip cookies have always been a constant feature. We always have a lump of homemade dough in the freezer waiting to be baked up. It was the very first thing that I learned how to bake. My mum doesn’t even need a recipe anymore, she just throws it together in minutes. So it felt a little bit like sacrilege to tweak this dessert that is one of my favorite childhood memories…
But I’m so glad that I did.
The point of this recipe is to substitute half of the butter with an avocado. What the fuck? I was dubious at first too but the promise of healthy fat and fruit etc was too tempting to just pass over. Even though the avocado gives the dough a slight greenish tinge, the biggest problem with these cookies is that they are so delicious and “healthy” that I end up convincing myself that its ok to have 5 in one sitting.
My recipe: Avocado Chocolate Chip Cookies
Recipe courtesy of Eat, Live, Run.
Makes: about 24 small cookies
(I always make a half batch and cut the sugar now to limit the excessive indulgences)
- 1/2 Hass avocado
- 1/2 stick unsalted butter, room temperature
- 1/2 cup dark brown sugar
- 1 large eggs
- 1 tsp pure vanilla extract
- 1 cup wheat all purpose flour
- 3/4 cup ground old fashioned oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 a bag of semisweet chocolate chips
What to do:
- Cream together the avocado, butter, and sugar in a big bowl using either beaters or a wooden spoon (its a lot harder and takes a lot longer but its fun).
- Add the egg and the vanilla and combine.
- In a separate bowl, sift the flour and add the ground oats, baking soda, salt and baking powder. Stir to combine.
- Add the dry ingredients to the bowl of wet ingredients and mix into dough. Add the chocolate chips and mix again.
- Lick the spoon/your hands.
- Place the dough in the fridge to chill for one hour.
- Preheat the oven to 325 degrees. Place little spoonfulls of dough on a baking sheet and bake for 12-15 mins.