Posts Tagged ‘chocolate chips’

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.


The very first time I ever flew first class (2 1/2-hour domestic flight, a chance upgrade for $70, and will likely never happen again), I was treated to a cranberry white-chocolate chip oatmeal cookie.  Normally, that combination would have made me reach for the regular chocolate chip cookie, but alas those did not exist on that trip, and I was determined to enjoy every little bit of my one and only first-class experience.  [Side note:  I found out that I really like almonds because of this trip.]  Since then, I have craved something of this nature (and coincidentally started loving craisins), and it hasn’t gone away.  I came across White On Rice Couple‘s blog via Pinterest and their adaption of a similar cookie, which sounded ripe for my own adaption and immediate consumption.

Trying to work only with what I already have in my kitchen (keeping future furloughs in mind), I came up with the following:

Craisin Oatmeal Chocolate Chip Cookies | doomthings

Ingredients (adapted from White on Rice Couple):

  • 1/2 cup dried cranberries (craisins)
  • 1/2 cup other dried fruit (or more craisins)
  • rum, enough to cover the dried fruit
  • 1 cup pecan meal
  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups quick oats
  • 3/4 cup  unsalted butter, room temperature
  • 1 1/4 cups packed dark brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup chocolate chips


  1. Preheat the oven to 350°F.
  2. Soak the dried fruit in a bowl with enough alcohol to just cover them.
  3. In a bowl, whisk together the flour, baking soda, and salt. Stir in the oats. Set aside.
  4. In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes, then mix in the eggs and vanilla extract.
  5. Stir in the oat mixture until nearly combined, then stir in the chopped nuts and chocolate chips.
  6. Drain the dried fruit and stir into mixture.
  7. Scoop by tablespoons onto parchment-lined sheet pans, about 1 1/2″ apart.
  8. Bake for 15 minutes, or until the cookies are lightly browned. Cool on the sheet for a few minutes, then transfer to a wire rack.


So, they didn’t quite turn out looking like the original cookie, but that could be because I halved the recipe and substituted pecan meal for the original recipe’s chopped pecans and almonds.  They smelled really good though, so I could barely hold myself back from eating these fresh out of the oven.  I definitely burned the top of my mouth and fingers as I shoved one into my mouth without regard to my personal safety.

It all worked out because they were hearty and delicious!  What I really liked about them is that they were not overly sugary.  They were not very gooey, which I did not expect, but I enjoyed this little detour from the norm.  My husband gave me the thumbs up, so I’m happy.  Once you try one, I dare you not to eat the whole batch.  Because you will.