A recipe for some rather delicious chocolate chip avocado cookies. As you can probably tell by the title, they’re made with avocado rather than butter and are thus dairy-free.
After all the cream, custard and cake in last week’s summer berry trifle, I thought I ought to go for something a little more subdued and a tad healthier. Whilst I’m 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.
Chocolate Chip Avocado Cookies
Whilst it seems quite normal to use avocado as a butter substitute these days, I remember when the idea was a complete novelty. Although I often use it as such on bread and toast, I’ve rarely used it in baking. Time to try some chocolate chip avocado cookies I reckon.
As you know I like to make my bakes as nourishing as possible. So as well as using avocado instead of butter, the flour is wholemeal and the sugar content is not high. This makes these cookies relatively healthy. That is, if you ignore my addition of white chocolate> just to give them a soupçon of naughtiness you understand.
It’s a good idea to allow plenty of time for the cookie dough to firm up in the fridge. I left mine overnight, then baked them first thing in the morning.
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 are surprisingly moreish.
They are of the “crisp on the outside, soft and chewy on the inside” variety. But whilst they’re not overly sweet, there are lots of chocolate hits per mouthful. They’re a little greenish in colour and if you’re discerning, you can taste the avocado. But we’re hardy folk and don’t mind this. In fact, we both really like them.
Normally I dislike cooked avocado, which in my experience has a gloopy texture and tastes bitter. Not in this instance however. Could it be the alchemical properties of good old Theobroma cacao per chance?
Other Avocado Recipes You Might Like
- Avocado brownies
- Caprese salad bowl with tomato, mozzarella and avocado
- Egg & avocado sandwich filling
- Green smoothie bowl with pear and avocado
- Huevos rancheros with smashed avocado
- The only guacamole recipe you’ll ever need
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Thanks for visiting Tin and Thyme. If you make these choc chip avocado cookies, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more cookie recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Chocolate Chip Avocado Cookies. PIN IT.
Chocolate Chip Avocado Cookies
Chocolate Chip Avocado Cookies
Ingredients
- 1 small ripe avocado
- 80 g golden caster sugar
- 40 g dark brown sugar (I used muscovado, but coconut sugar is good too)
- 1 large egg (I used a duck egg)
- ½ tsp vanilla extract
- 1 pinch sea salt
- 180 g wholemeal flour
- ½ tsp baking powder
- 50 g dark chocolate chips (or chocolate chopped from a bar)
- 25 g white chocolate chips (for dairy free use all dark chocolate).
Instructions
- Peel and stone the avocado then mash it with a fork in a large bowl.
- Beat in the sugars.
- Beat in the egg, vanilla extract and salt.
- Sift in the flour and baking powder. Throw in any bran that’s left in the sieve.
- Stir until it’s just about mixed, then stir in the chocolate chips.
- Transfer the mixture to a small bowl, cover and leave in the fridge for at least an hour to firm up. Overnight is fine.
- Preheat the oven to 180℃ (160℃ fan, 350℉, Gas 4).
- Place heaped teaspoonfuls of the dough on a lined baking tray. Make sure they’re spaced well apart. I made 20.
- Flatten them roughly with a fork and bake for 13 minutes or until golden.
- Allow to firm up for a couple of minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Sharing
Although avocado isn’t strictly a vegetable, we tend to think of it that way. I’m thus entering these chocolate chip avocado cookies into Eat Your Greens and hoping Shaheen of Allotment 2 Kitchen will be lenient with me.
Thanks for entering your cookies in Bookmarked Recipes. They do look good and I love the idea of adding avocado. The roundup is now live.
Thanks Jac 🙂
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)?
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.
Avocado! That’s clever…can you taste it? X
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.
I have never ever thought about using avocado in baking. What a fab idea.
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.
Wow they look amazing. I would never have thought of using avocado instead of butter, but it makes perfect sense. So cool
Thanks Katie. I doubt I would have thought of using avocado either if it wasn’t for the wonders of the internet.
So intrigued by the taste of these. They look so lovely. Good old chocolate and it’s addictive qualities eh?
Good old chocolate indeed Dom – where would this blog be without it?
I didn’t know you could do this with avacacdo, would love to taste them. They look lovely
No, it was a new concept for me too Alison, but it’s a good one.
How wonderful! I used avocado one time in blondies and they were delicious, though a lot more green than your cookies!!
Avocado blondes sound like a must try Jennifer and I like the idea of the green colour.
loved the addition of avocados in cookies… interesting!
Interesting, but good too Hasna.
I am actually accepting anything that is green for #EatYourGreens. I made some biscuits a little while back with celery http://allotment2kitchen.blogspot.co.uk/2014/06/soft-centred-celery-cookies.html
and they were very tasty, so I can imagine your Avocado ones to be too. Thank you so much for sharing.
Celery sounds far more interesting than avocado Shaheen – will come and check those out.
I baked avocado cookies before, but without chocolate. These cookies look scrumptious!
Ah well Angie, I should have guessed this would be nothing knew for you 😉
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
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 🙂
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
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.
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
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.
That sounds really unusual and interesting, love the addition of avocado!
Thanks Jenny.