one smart cookie

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Here is the recipe for the whole wheat dark chocolate chip avocado cookies I made last night! I just took a new batch out of the oven – this time with walnuts! – and 3 are gone…
This recipe is for 12 cookies:
1 1/2 cup whole wheat flour (Note: That says one and a half, not one-half. I learned that the hard way with a muffin recipe a while back…)
1/2 cup ripe avocado, mashed
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
1 cup dark chocolate chips
  1. Preheat oven to 350*. I have a convection oven (no real oven in my NYC studio apartment), so I set mine to 325*.
  2. Cream together the avocado and white and brown sugars until they are smooth.
  3. Beat in egg.
  4. Add vanilla, salt, and baking soda. *A recipe on allrecipes.com instructed to dissolve the baking soda in hot water. I haven’t looked up exactly what that’s for yet, and I kind of forgot to let the baking soda actually dissolve in the water before adding it in. However, those are part of the instructions, so I feel inclined to share them with you.
  5. Add flour and chocolate chips.
I baked them two different ways. The first time I made them into rather robust round balls (I rolled them in my hands, which is helpful because the dough is sticky). They didn’t flatten out much like a regular cookie, so the second time, I used less dough and made them flatter before cooking. A taste tester today told me the first way is better, so, in conclusion: roll them with your hands into round balls and lay them on a “greased” cooking sheet (I used Pam cooking spray).

Hello, little ones.

They took about 20 minutes to bake in my convection oven. Longer than normal cookies. But experiment a bit with your oven. If you have a regular oven and it’s at 350* see what happens after 10 minutes or so (toothpick time!).
They won’t brown too much, and they stay somewhat fluffy. Honestly, halfway through cooking I’ve flattened them with a spatula so they cook a bit faster.
They’re quite good! I need to not eat 3 at once in the middle of the day (end-of-day dessert, however, is a different story…). I like them because they’re whole wheat and therfore have more fiber, and because the avocado is of course a healthier fat than regular butter. It also has way fewer calories. I want to attempt to do a side-by-side comparison of fat, fiber, calories, etc. of regular cookes vs. these. Stay-tuned for that! In the meantime, enjoy :).
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2 thoughts on “one smart cookie

  1. Pingback: Whole Wheat Avocado Cookie Cake with Chocolate Avocado Frosting | the hungry clementine

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