Chocolate Chip Avocado Cookies
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.
Jenny
6th August 2014 at 12:13 pmThat sounds really unusual and interesting, love the addition of avocado!
Choclette
7th August 2014 at 8:45 amThanks Jenny.
Angela Moore
6th August 2014 at 12:27 pmI’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
Choclette
7th August 2014 at 8:46 amYou 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.
Madeleine Morrow
6th August 2014 at 1:04 pmWould 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
Choclette
7th August 2014 at 8:49 amNormally, 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.
Karen S Booth
6th August 2014 at 1:30 pmI love avocados in baking and these cookies look amazingly tasty as well as being healthier too! Such a super recipe and lovely photo, Karen
Choclette
7th August 2014 at 8:51 amYou 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 🙂
Angie Schneider
6th August 2014 at 1:39 pmI baked avocado cookies before, but without chocolate. These cookies look scrumptious!
Choclette
7th August 2014 at 8:51 amAh well Angie, I should have guessed this would be nothing knew for you 😉
Shaheen
6th August 2014 at 6:08 pmI 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.
Choclette
8th August 2014 at 8:22 amCelery sounds far more interesting than avocado Shaheen – will come and check those out.
Hasna Hamza Layin
6th August 2014 at 8:50 pmloved the addition of avocados in cookies… interesting!
Choclette
8th August 2014 at 8:22 amInteresting, but good too Hasna.
Jennifer Ferris
6th August 2014 at 10:44 pmHow wonderful! I used avocado one time in blondies and they were delicious, though a lot more green than your cookies!!
Choclette
8th August 2014 at 8:23 amAvocado blondes sound like a must try Jennifer and I like the idea of the green colour.
belleau kitchen
7th August 2014 at 5:08 amSo intrigued by the taste of these. They look so lovely. Good old chocolate and it’s addictive qualities eh?
Choclette
8th August 2014 at 8:25 amGood old chocolate indeed Dom – where would this blog be without it?
Alison
7th August 2014 at 5:41 amI didn’t know you could do this with avacacdo, would love to taste them. They look lovely
Choclette
8th August 2014 at 8:26 amNo, it was a new concept for me too Alison, but it’s a good one.
Katie
7th August 2014 at 5:50 amWow they look amazing. I would never have thought of using avocado instead of butter, but it makes perfect sense. So cool
Choclette
8th August 2014 at 8:27 amThanks Katie. I doubt I would have thought of using avocado either if it wasn’t for the wonders of the internet.
Bintu @ Recipes From A Pantry
7th August 2014 at 6:14 amI have never ever thought about using avocado in baking. What a fab idea.
Choclette
8th August 2014 at 8:28 amIt’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.
Deena kakaya
7th August 2014 at 2:39 pmAvocado! That’s clever…can you taste it? X
Choclette
8th August 2014 at 8:28 amCT 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.
Kate Glutenfreealchemist
9th August 2014 at 4:03 pmI 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)?
Choclette
15th August 2014 at 8:04 amThe 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.
Jacqueline Meldrum
31st August 2014 at 9:47 amThanks for entering your cookies in Bookmarked Recipes. They do look good and I love the idea of adding avocado. The roundup is now live.
Choclette Blogger
8th October 2014 at 7:09 amThanks Jac 🙂