Recipe for some rather delicious chocolate chip cookies made with avocado rather than butter.
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.