Chocolate Chip Avocado Cookies
Use avocado as a substitute for butter or oils in any baking recipe. Creamy, delicious and a great way to incorporate something green into treats!
20 bite size small cookies
Half a ripe or slightly overripe avocado
1/4 stick of unsalted real butter
1/3 cup coconut sugar
1 egg (or 1 tbsp flax meal combined with 3 tbsp warm water)
1/2 tsp vanilla extract
1 heaping cup of flour (I like sprouted oat gluten free flour)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dark chocolate chips (go for best quality, organic)
Pre-heat oven to 375. With an electric mixer, mix together butter, avocado, sugars, vanilla and egg or flax/water. Gently stir with a spoon flour, baking soda and salt in a separate bowl. Slowly add in flour to wet mix. Add in chocolate chips and stir with a spoon. Place parchment paper on a baking sheet. Spoon dough onto parchment and bake for 12 minutes. Allow cookies to cool slightly and enjoy.
Use a full avocado in lieu of butter. Experiment with different kinds of flour. Have fun with substituting new ingredients into your own recipes.