Clearly I have avocados on the mind.  Also, there was a 2-fer deal so I had two avocados.  And we all know what happens to them when they don’t get used within a day or two of purchase:  SQUISH.  I had read up on using avocados in place of butter and/or eggs, so this is my first attempt at replacing high-calorie, bad-fat butter with low-calorie, good-fat pureed avocado.

Avacado Chocolate Chip Cookies | doomthings


  • 1 1/2 cup bread flour
  • 3/4 tsp baking soda
  • 3/4 tsp salt
  • 1 pureed avocado (approximately 3/4 cup)
  • 3 tbsp granulated sugar
  • 1/2 cup dark brown sugar
  • 3/4 tsp vanilla extract
  • 1 egg
  • 1 cup chocolate chips
  • 1/2 cup pecan meal


  1. Combine flour, baking soda, and salt in a medium bowl.  Set aside.
  2. Beat avocado, sugars, and vanilla until completely combined and creamy.
  3. Add egg, mix well.
  4. Add food coloring if desired.*
  5. Gradually add in flour mixture.  Mix well.
  6. Stir in pecan meal, then chocolate chips.
  7. Drop by teaspoons onto a greased (or parchment-papered) baking sheet.
  8. Bake for 9 – 11 minutes at 375 degrees F.

*I was originally going to make a rainbow of colored cookies, but the avocado made the dough an olive green, so I added a couple drops of green food coloring to make it a bit brigher.  Also, I was going for the “spring” look, so light green cookies sounded fun.

These came out nice and gooey (the best way), and had a neat taste to them.  They definitely still tasted like cookies, but the avocado made a nice subtle difference (as opposed to using butter) and were light and fluffy, like when baking with shortening.  I did, however, make the mistake of not using parchment paper or non-stick spray on the baking sheet, so the cookies stuck to the pan a bit.

Despite the setback, I got the cookies off the sheets, ate the loose scrapings, and took more pictures of them.  Also, I ate a bunch.