Healthy Chocolate Chip Avocado Cookies

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 egg

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.


Healthy Chocolate Chip Avocado Cookies

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

Calories: 64
Fat: 3.1 grams
Cholesterol: 8.81mg

Compare this with a typical chocolate chip cookie which has 241 calories, 13.7 grams of fat, and 22mg of cholesterol!

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She bakes :)

She’s baking again. 

This time, she’s made some preparations the night before – shredded the zucchinis, grated the cheddar cheese – she’s making Zucchini Cheddar Bread! 😀

It takes 45-55 minutes to bake this bread, so she thinks, in order to maximize the oven, since she’s baking and the house is gonna get heated up anyway, she’s gonna bake another batch of muffins as well. So she made a savoury bread, and a light Apple, walnuts & cheese muffins. Recipes as below: 

Zucchini Cheddar Bread  (One 9 x 5 inch loaf) – recipe adapted from

  • Prep Time:10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hours, 5 minutes


  • 1 cup walnut & buckwheat meal (original recipe called for wholemeal flour)
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups grated zucchini
  • 1 1/2 cups grated cheddar cheese
  • 1/4 cup chopped scallions
  • 3/4 cup plain yogurt
  • 1 large egg


  1. Preheat oven to 350° F.
  2. In a bowl, whisk together the flours, baking soda, baking powder, and salt.
  3. Add in the zucchini, cheese, and scallions and toss to coat.
  4. In a small bowl, whisk together the buttermilk and eggs. Add to the flour mixture and stir until just combined. Do not over mix. Pour the batter into a greased loaf pan and bake for 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.
  5. Cool and serve.(* Loaves can be cooled, wrapped in plastic wrap or foil, placed in freezer bags, labeled and frozen for up to 3 months. Place in refrigerator overnight to defrost.)

One of the reasons I’m baking is because I’ve been making homemade milk and I have leftover pulp (cashew nuts, oatmeal, buckwheat meal etc) to use up, hoping not to waste them. So today when I made this bread, instead of using wholemeal flour, I used the leftover meal I had. I also used plain yogurt instead of buttermilk. Oh, and I accidentally incorporated only ONE egg instead of two as called for in the recipe. Baked it for 55minutes, inserted a plastic fork, thought the bread was OK so I took it out of the oven. It looks like this: 


Looks good right? It smelled so good! Was so eager for it to cool so that I can try it 😛 

However, when I removed it from the loaf five minutes later, the bread somehow felt very wobbly – it felt more like a piece of frittata than a loaf of bread! Oh no, but what went wrong? So I have now returned it to the oven, trying to bake it for perhaps another 20minutes *keep fingers crossed*. Let’s hope it turns out more solid. Otherwise, we’ll really have to eat it as frittatta for breakfast this Sunday 😛 

OK, as to the second recipe:

Apples, Walnuts & Mascarpone Muffins – recipe adapted from Tutti Dolci’s All Sweet’s Blueberry-Mascarpone Muffins

Yields 12 standard size muffins

3/4 cups all purpose flour

1 tsp baking powder

1 tsp baking soda
1/4 tsp salt
1/2 cup plain yogurt
1 large egg, lightly beaten
1/4 cup honey
3 Tbsp vegetable oil
1/2 tsp vanilla extract
Zest of 1 orange

1 tbsp lemon juice
1 1/2 cups diced apples
1/4 cup Mascarpone, divided

Preheat oven to 350°F and line a 12-cup standard muffin pan with baking cups; coat baking cups with cooking spray. Whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, egg, honey, oil, vanilla, and orange zest in a medium bowl; add to flour mixture and stir just until combined. Gently fold in blueberries.

Fill each baking cup with a rounded tablespoon of batter, then add 1 teaspoon Mascarpone. Top with another rounded tablespoon of batter (each baking cup will be 2/3 full). Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store leftover muffins in an airtight container in the refrigerator up to 2 days.

Nutritional value:
Calories – 150
Carbs – 21

Again, I made only two variations to the original recipe from Tutti Dolci’s: I used diced apples instead of blueberries (since they are so expensive!); and I used half cashew meal and half plain flour instead of all plain flour as the recipe called for. Then I basically followed the recipe to a T. However, as I mixed the dry and wet ingredients together, I realized that the batter was somewhat runny. And in my bigger heat-proof muffin cups, it only yielded 7 muffins instead of 12! Then I baked them for 25 minutes and they came out like this: 


Look at the cheese that we had put in the middle 🙂


Verdict? The muffin was a little too moist and not sweet enough. Then I realised that I had left out some sugar toppings for the muffins! I guess the next time around, I will need to up the honey to half a cup or even 3/4 cup instead of 1/4 cup. And I REALLY need to go get some standard muffin cups as using these MEGA-sized heatproof cups are really making life very difficult for me to know how long exactly to bake ’em muffins. Then I shall reserve the mega-sized cups for parties – like upcoming our cell group outreach on the 21st this month! Let ’em eat muffins! 😀 I shall conclude this post with a picture of how I ultimately had to eat my Apple, Walnut & Mascarpone muffins. Have a good weekend! 🙂



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Making Peace with Your Thighs by Dr Linda Mintle

*Get off the scales and get on with your life* ISBN: 1-59145-426-3

This is EXACTLY what I want! 😛 which is why I bought this book from (it was $2.99 or less, I think). Still reading it, will (try to) produce a boo review when I’m done. Meanwhile, here are some quotations from the book which I like (hope I’m not infringing anyone’s rights here!)

“Don’t become so well-adjusted to your culture that you fit into it without even thinking. Instead, fix your attention on God. You’ll be changed from the inside out. Readily recognise what He wants from you, and quickly respond to it. Unlike the culture around you, always dragging you down to its level of immaturity, God brings the best out of you, develops well-formed maturity in you”, Paul said in Romans 12:2

“The more we attend to God, the more we develop an intimacy that leads to readily recognising what He wants from us. We realise He isn’t looking for six-pack abs – instead He wants our hearts completely surrendered to Him” (page 75)

“Shame says you are flawed. To get rid of it, first think about why you feel shame. Identify that lie… ask God to speak His truth to your spirit. Revelation and experience of His truth bring healing. Then forgive anyone who caused you to feel shame. If you continue to feel inadequate about [any part of you] after you release the guilt and shame from your life, ask God if He can still use you to do good on this earth despite your [shortcomings/imperfection].

Of course His answer will be that He can use you… He’s not waiting for you to acquire the perfect body. His promise is that if you release it all to Him, He will restore what was lost, fix what was broken, and make new those things that lie beneath.” (page 89)

“No good purpose is served in negatively comparing our faces to the faces of others, famous or not. Comparisons only bring feelings of inadequacy and low self-esteem. Comparing ourselves to others work against celebrating our individuality.” (page 99)

“Everything can be taken away from man except for the human freedom to choose our attitudes in any given circumstance and choose our own way” – Psychiatrist Viktor Frankl in Man’s Search for Meaning. (page 102)

“If I am what I have, and I lose what I have, who am I?” -Psychoanalyst Fritz Perls (page 102)

“When I turned to God out of confusion and disappointment, He was right there waiting for me, ready to teach me through the Scriptures. Once I started reading my Bible, I realised God had a great deal to say about me; I just had never bothered to read much of it. I had relied on other people to give me my sense of self. Now, instead of comparing myself to others and falling short, I learned who God said I was. It wasn’t about comparison at all.” (page 104)


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