Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Chocolate Chip Avocado Cookies

Biscuits, Dairy Free | 6th August 2014 | By

 
 After all the cream, custard and cake in last week’s trifle, I thought I ought to go for something a little more subdued and a tad healthier. Whilst I am a firm believer in the benefits of butter, I also think it’s good to vary your diet and fat intake from time to time. So when I spotted these Healthy Chocolate Chip Cookies using avocado rather than butter, I bookmarked the recipe.

I had to adapt the recipe from American measures to make it gram friendly and did my usual bit of tinkering, so these will not be replicas of the originals by any means. However, the flour is wholemeal and the sugar content is not high, so these cookies are relatively healthy. That is, if you ignore my addition of white chocolate – just to give them a soupçon of naughtiness.

This is how I made:

Chocolate Chip Avocado Cookies

  • Peeled and stoned a small avocado then mashed it in a large bowl.
  • Beat in 80g golden caster sugar and 40g dark brown sugar.
  • Beat in 1 duck egg (large hen’s egg will be fine), ½ tsp vanilla extract and a pinch of salt.
  • Sifted in180g wholemeal flour and ½ tsp baking powder.
  • Stirred until just mixed, then stirred in 50g dark chocolate chips and 25g of white ones (for dairy free use all dark chocolate).
  • Transferred the mixture to a small bowl, covered it and left in the fridge overnight to firm up.
  • The next morning, placed heaped teaspoonfuls well apart on a lined baking tray – I made 20. 
  • Flattened them roughly with a fork and baked at 180℃ for 13 minutes.
 
 
 

Warm cookies for breakfast – mmmm. All this sweet stuff in the morning is becoming a bit of a habit and has got to stop, especially as these biscuits were surprisingly moreish. Of the “crisp on the outside, soft and chewy on the inside” variety, they weren’t too sweet but had lots of chocolate hits per mouthful. They were a little greenish and they did taste of avocado, but we are hardy folk and didn’t mind that. In fact, we both really liked them. Normally I dislike cooked avocado, which in my experience has a gloomy texture and tastes bitter. Not in this instance however – could it be the alchemical properties of good old Theobroma cacao?

 

I’m sending this off to Jac at Tinned Tomatoes for her monthly event, Bookmarked Recipes.

Although Avocado isn’t strictly a vegetable, we tend to think of it that way, so I am entering this into Eat Your Greens and hoping Shaheen of Allotment 2 Kitchen will be lenient with me.

Comments

  1. Leave a Reply

    Jenny
    6th August 2014

    That sounds really unusual and interesting, love the addition of avocado!

  2. Leave a Reply

    Angela Moore
    6th August 2014

    I’ve heard and tried baking with some vegetables but never avocado. Can you taste the avocado at all? I do like the healthy sound of them.

    Angela – Garden Tea Cakes and Me

    • Leave a Reply

      Choclette
      7th August 2014

      You can taste the avocado Angela, but I don’t mind that. If you’d be able to identify it if you weren’t told it’s there is another matter.

  3. Leave a Reply

    Madeleine Morrow
    6th August 2014

    Would never have the confidence to bake with avocado but this looks the business. That’s if I ever have any avos left – they get eaten in two minutes in this kitchen

    • Leave a Reply

      Choclette
      7th August 2014

      Normally, avocados would never make it this far with us either, but I just so happened to have bought a load of them quite cheaply and they were all ripe at the same time.

  4. Leave a Reply

    Karen S Booth
    6th August 2014

    I love avocados in baking and these cookies look amazingly tasty as well as being healthier too! Such a super recipe and lovely photo, Karen

    • Leave a Reply

      Choclette
      7th August 2014

      You are well ahead of me in this Karen, but I’m glad I’ve tried it out. If I ever get a glut of avocados, I’ll know what to do with them. Thanks for the photo comment 🙂

    • Leave a Reply

      Choclette
      7th August 2014

      Ah well Angie, I should have guessed this would be nothing knew for you 😉

    • Leave a Reply

      Choclette
      8th August 2014

      Celery sounds far more interesting than avocado Shaheen – will come and check those out.

  5. Leave a Reply

    Jennifer Ferris
    6th August 2014

    How wonderful! I used avocado one time in blondies and they were delicious, though a lot more green than your cookies!!

    • Leave a Reply

      Choclette
      8th August 2014

      Avocado blondes sound like a must try Jennifer and I like the idea of the green colour.

  6. Leave a Reply

    belleau kitchen
    7th August 2014

    So intrigued by the taste of these. They look so lovely. Good old chocolate and it’s addictive qualities eh?

    • Leave a Reply

      Choclette
      8th August 2014

      Good old chocolate indeed Dom – where would this blog be without it?

  7. Leave a Reply

    Alison
    7th August 2014

    I didn’t know you could do this with avacacdo, would love to taste them. They look lovely

  8. Leave a Reply

    Katie
    7th August 2014

    Wow they look amazing. I would never have thought of using avocado instead of butter, but it makes perfect sense. So cool

    • Leave a Reply

      Choclette
      8th August 2014

      Thanks Katie. I doubt I would have thought of using avocado either if it wasn’t for the wonders of the internet.

    • Leave a Reply

      Choclette
      8th August 2014

      It’s a good one Bintu – providing you have plenty of avocados – otherwise it seems a bit of a shame not to eat them just as they are.

    • Leave a Reply

      Choclette
      8th August 2014

      CT and I could both taste the avocado Deena, but we both knew it was there. Would have been good to try them out on someone who didn’t know.

  9. Leave a Reply

    Kate Glutenfreealchemist
    9th August 2014

    I have never used avocado in baking, but these sound fascinating and look very tempting! Does its use shorten the life of the biscuits at all (or did they not last long enough to find out)?

    • Leave a Reply

      Choclette
      15th August 2014

      The biscuits lasted three days and were fine on day three, but I suspect they wouldn’t have been good for much longer. So probably best to freeze half the batch if they aren’t going to be eaten fairly soon.

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