So I have two very ripe avocados left in the fridge.
We bought three of them last week. This time from MBG (the more-expensive fruit grocer) but they were beautifully red-skinned and soft, so we thought we’d give it a try since they’re different from the normal green-skinned ones that we buy.
We had one with tomatoes & olives on toast for breakfast on Sunday. It was superb! The flesh was just so creamy and satisfying! We could barely eat lunch after church that day! The other two left are begging to be devoured but with mom and sis coming over tomorrow, it is highly unlikely that we will be eating at home anytime soon so I thought I might try a cookie recipe that calls for an avocado! 😀
So the first search result on Google was from Deconstructing the Home. There, the recipe-author used no white flour, no sugar and no butter at all! But she did use Splenda (which I do not have). After googling some more, including reading some other blogs whose authors made the same cookie using the same recipe with a lil’ variation, I decided to follow some of those variations and my final recipe is as follows:
Healthy Chocolate Chip Avocado Cookies (recipe adapted from Deconstructing the Home)
1 cup wholemeal flour
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips
1/2 cup avocado (approximately one medium avocado)
1/2 cup brown sugar
1 tsp vanilla extract
1/8 cup of coconut oil
½ Cup chopped walnuts (optional)
Note: IF, like me, you do not want greenish cookies – I’m bringing them to church tonight and not many people will be too excited with overly-healthy-looking cookies 😛 – then, you may add 3-4 tablespoons of cocoa powder. Gives them an extra cocoa edge as well.
1. Preheat oven to 310 degrees F/ around 150 degree Celcius. Line cookie sheet with parchment paper or lightly grease.
2. Remove avocado from skin and place in mixer/ bowl. Mix well with coconut oil and brown sugar. Add egg and vanilla and mix until combined.
3. Slowly mix in flour, baking soda, salt and cocoa powder to wet ingredients. Add chocolate chips and walnuts and mix till evenly combined.
4. Scoop one tablespoon of dough per cookie and place on cookie sheet one inch apart. If you want flatter cookies you can use the back of a spoon to flatten them out. Bake for 19 minutes. Remove from oven and let cool.
I admit. They are not pretty! But they DO look like your normal double chocolate chip cookies, right? 😀 Well, taste-wise: Not too sweet, full of chocolatey goodness, and the texture, I must say, is a quite unique. They were still hot from oven when I tasted them just now – instead of crunchy cookies, you have sponge-like, a little cake-y cookies. It is different from what I was craving – crunchy cookies, but knowing their nutritional values (from the recipe-author), I’m not complaining! 😛
Nutritional Info Per Cookie
Fat: 3.1 grams
Compare this with a typical chocolate chip cookie which has 241 calories, 13.7 grams of fat, and 22mg of cholesterol!