That avocado that you probably have sitting on the counter that is almost too ripe, yeah your going to need that.
Okay, I gave it away too soon. The secret ingredient in these moist and rich chocolate cookies is yes, avocado. If you’re sitting there with your jaw open and your mind blown, you’re just like me. I had that same reaction after I took a bite out of the chocolatey goodness.
Pinterest is one of my favorite websites, and I always see recipe substitute guides with avocados. Avocados are a healthier substitute for butter because they contain omega-3 fatty acids. The fatty acids can lower the levels of blood fats, inflammation and even help your heart. I bet no one would guess that there was an avocado in these cookies! The healthy fats in the avocado act as a butter and oil replacement in the recipe so you will not be needing any extra oils! How great is that!?
- 1 medium avocado
- 1/2 egg
- 3 tbsp brown sugar
- 2 tbsp regular sugar
- 1/2 tsp vanilla
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup quick oats
- 1/3 cup walnuts, roughly chopped
1) Preheat oven to 350F
2) In a stand mixer mix the avocado, brown sugar and regular sugar.
3) Add the egg, vanilla, cocoa powder, and baking soda and mix until fully combined
4) Add the quick oats and mix over medium/low speed.
5) Add the walnuts and stir together with a rubber spatula
6) Using a 1/2 inch scoop, place each ball of dough on a lined baking tray. Bake in the oven at 350F for 10 minutes. You should have enough batter for 9 cookies.
Nutritional Information: Per cookie