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.
Ingredients:
- 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
Directions:
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- Beat avocado, sugars, and vanilla until completely combined and creamy.
- Add egg, mix well.
- Add food coloring if desired.*
- Gradually add in flour mixture. Mix well.
- Stir in pecan meal, then chocolate chips.
- Drop by teaspoons onto a greased (or parchment-papered) baking sheet.
- 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.
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