I have done nothing but crave chocolate chip cookies this past week. Every time I went to the shops I kept forgetting to buy the ingredients I needed to make my own, thus I went without. Nothing beats that warm, gooey chocolate that oozes out of a fresh batch of cookies you make from home – the packet variety doesn’t ever weigh up.
I bet after you read the title of this post you were think “Ally, have you gone crazy? Why are you putting avocado in something so damn tasty”. But trust me, you won’t ever know it’s in there. These cookies are quite frankly, the best thing ever. The avocado adds to the fluffiness of these cookies and it adds to the health benefits.
I just want to eat them all day, everyday.
AVOCADO CHOCOLATE CHIP COOKIES
- 1 x Hass Avocado
- 125g Unsalted butter (can be substituted for any of your fav oils eg: Coconut)
- 1 1/2 cups dark brown sugar or agave
- 2 large eggs
- 1 tsp baking soda
- Flour of your choice
- 1/2 tsp baking powder
- 1 1/2 cups
- 1 3/4 cups semisweet chocolate chips or carob chunks
How the hell do I make this?
Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.
Add the eggs, one at a time. Mix well until well combined.
Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to over-mix here. Place the dough in the fridge to chill for one hour. I skipped this stage…
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.