Avocado Chocolate Chip CookiesKelsey Banfield
Baking with avocado has become popular in recent years. There are a lot of baked goods in which avocado can be swapped for some of the oil or butter with very successful results. Recently I found this cookie recipe that call for avocado and wanted to give it a try. I loved the idea of a healthier cookie made with avocado. Luckily, the result was very successful. These cookies baked up to being moist and delicious in a jiffy. I think this is such a genius cookie recipe, it is lower in fat and tastes amazing. If you are a fan of chocolate chip cookies but would like them without all the fat — this cookie is for you!
Avocado Chocolate Chip Cookies
adapted from Women’s Health Magazine
1 ripe avocado (we used Haas), about 4 ounces
1 stick unsalted butter
1 1/2 cups dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups rolled oats
1 bag semisweet chocolate chips
1. Pit the avocado and scrape the flesh into the bowl of an electric mixer along with the butter and sugar. Beat the ingredients until light and fluffy. Then, beat in the eggs one at a time, followed by the vanilla extract.
2. In a separate bowl mix the flour, soda, powder, and salt. With the mixer on low beat the dry ingredients into the wet ingredients until just combined. Then, stir in the oats and chocolate chips. Wrap the dough in plastic and refrigerate for 1 hour.
3. Line two baking sheets with parchment paper and scoop the dough in 1 1/2-inch balls onto the sheet, placing them each 2-inches apart. Press the tops down slightly and bake for 12 to 14 minutes, or until the edges are golden and tops are set. Cool on a wire rack and serve.