Avocado Cookies

[donotprint]Cookies are a personal battle when it comes to making “healthy” snacks. When I first started investigating and experimenting, I tasted a lot of low-fat, low-sugar baked goods that were cookies in name but definitely not in spirit. Therefore, my official policy is that cookies should not be tinkered with and be allowed to do what they do best: deliver a luscious combination of fat and sugar.

I am nonetheless tempted to experiment from time to time. And simply because I’ve never eaten an avocado cookie before and avocados are so high in good-for-you fat, I’ve come up with this “healthier” cookie that I feel a little bit better about putting in my kid’s lunch box. Its taste is no where near a Toll House. But I feel like they are probably as close as I am going to get to a “healthy” cookie that my family still enjoys eating.[/donotprint]DSC01810

1 cup whole wheat pastry flour
1 cup old fashioned rolled oats
¼ cup unsweetened shredded coconut
1 teaspoon baking powder
½ teaspoon salt

1 ripe haas avocado, pitted and skin removed
½ cup butter (1 stick), softened
1/3 cup sugar
1/3 cup brown sugar, lightly packed
1 large egg
½ cup low-fat milk
1/3 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 F.

In a medium bowl whisk together the flour, oats, coconut, baking powder, and salt. Set aside.

Mash avocado with a fork in a large bowl until there are no large chunks remaining. Add butter and mix very well with avocado. Add sugars and stir well. Add egg and stir. Finally add the milk and stir until incorporated. Add the flour mixture and stir until combined. Fold in chocolate chips (if desired).

Drop heaping tablespoons full of batter onto ungreased baking sheets or jelly roll pans two inches apart. Bake for 15-17 minutes near the center of the oven, rotating once if necessary. Once the edges of the cookies start to brown, remove from oven and transfer to cooling rack with spatula. Allow to cool slightly and serve.

These cookies will soften considerably if left out overnight. They are best stored in the freezer in an airtight container and thawed on demand.

Makes 38 cookies.
Prep time: 20 minutes
Baking time: 30 minutes

[print_link]

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

2 thoughts on “Avocado Cookies”

  1. i never baked but lately ive been thinking about it so maybe 1 day i’ll break my ‘i never bake’ phase with this recipe but id try it out with sprouted grain flour and try using hemp milk maybe add almonds but before i did that i would try out your original recipe first of course because it sounds better then my bastardized version but thats just me i love messing with stuff so no offense ^.^

Leave a Reply

Your email address will not be published. Required fields are marked *