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Recipe Thursday-Avocado Chocolate Chip Cookies

Posted on April 16th, 2015 | Posted in Cookies, Recipes

Avocado Chocolate Chip Cookies (1 of 1)

Well, these cookies were an absolute hit with my coworkers and friends! Avocados are such a delicious, smooth, rich fruit/vegetable that I am always looking for ways to incorporate them into recipes. This was a definite first, to put them in a sweet dish! Subbing the avocado for most of the butter in these cookies makes them healthier for you, since they are packed with tons of nutrients, including vitamin C, protein, and good-for-you monounsaturated fats.  I will be making these again.

Yield 3 1/2 Dozen
1 Hass avocado (4 1⁄2 ounces) (01159, 12CT)
1⁄2 cup unsalted butter, at room temperature (880030, 36/1#)
1 1⁄2 cups light brown sugar (NSU2125, 25#)
2 large eggs, at room temperature (EGG011, 15DOZ, Martin’s Eggs)
2 teaspoons pure vanilla extract (NFC1055, GAL)
2 cups all-purpose flour (991889, 25#)
1 teaspoon baking soda (979000, 50#, Arm & Hammer)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1⁄2 teaspoon baking powder (979100, 5#, Red Star)
1 1⁄2 cups old-fashioned rolled oats (NOA1150, 50#)
1 3/4 cups semi-sweet chocolate chips (NCC1412, 50#)

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.

Add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Using a 2-tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2 1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough.

Serve the cookies immediately or store in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.

Recipe adapted from womenshealthmag.com

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