Yields: about 30 cookies Prep Time: 15 minutes Total Time: 45 minutes
These cookies are great to satisfy a sweet craving, but have the added benefits of potassium rich avocados and whole grain fiber of oatmeal, plus whole wheat flour!
1/2 cup avocado
2 tablespoons butter, softened
1 cup brown sugar
2 teaspoons pure vanilla extract
1 teaspoon blackstrap molasses
1 cup old fashioned rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups whole wheat pastry flour
3/4 cup semi-sweet chocolate chips
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine avocado, butter, brown sugar, vanilla, molasses and egg in a food processor.
3. In a separate bowl, combine whole wheat pastry flour, rolled oats, baking soda and salt.
4. Pour avocado mixture into dry ingredients and mix well. Add chocolate chips.
5. Drop about 1 tablespoon of dough at a time onto parchment paper or silicone lined baking sheet about 1 inch apart.
6. Bake at 375 degrees for about 8-10 minutes. Let cool on cooling rack. Cookies are best stored in freezer unless consumed within a day or two.
Once you get to the realization that avocados can replace butter in baked goods, the sky is the limit! I’ve made these with numerous variations, and ultimately, these taste the best. You’ll notice, there still are two tablespoons of butter. Of course, you can omit, but the little bit of butter gives a bit of classic chocolate chip cookie flavor. And for me, food has to not only have some health benefits, it also has to taste good. I’m not a cardboard-eating gal!
Additionally, there is still a cup of sugar. This is also another factor where you could reduce it by a quarter cup or so. Again, the cookies have that traditional golden sugar flavor a little deeper with the extra bit of brown sugar. I did add a teaspoon of molasses, which I feel is crucial to pulling everything together. The pure molasses heightens the flavor profile, yet blends right with the brown sugar.
Oats are a great addition because they add a little texture. The wet ingredients are pureed in the food processor make a very smooth component, so it is a nice to have a little variance with the rolled oats.
Because these are softer cookies, it is best to keep the cookies smaller when cooking. If you were looking to make them larger, I would smash them down a little, so they were flatter and could cook evenly.
Overall, these are a tasty and healthy spin on a forever classic cookie.
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Some other delicious and healthy desserts:
Crunchy Quinoa & Oat Peanut Butter Cookies (GF)
Chickpea Chocolate Chip Cookies
Honey Cashew Cookies
Double Chocolate Almond Butter Cookies (GF)
*Original post published February 26, 2015. Updated March 27, 2016.