i’m mildly obsessed with cookies but it’s important to let you know, no matter what ingredients i pop into them, i do not for a second believe that cookies can be healthy.
that said… take a gander at these healthy avocado cookies! i’ve made similar in the past and had great success and why mess with a good thing, i know, i know… but this time, since i’m craving chocolate everything, i wanted to try something a little bit more fudge-y, and that came in the form of this recipe from the smoothie lover.
granted, i would consider her recipe a lot healthier than the version i pulled together, the only exception in my mix being just less than 1/2 a cup brown sugar in place of the coconut sugar. it’s what i had on hand.
the thing about these, you can’t really call them cookies. they don’t have the texture of a traditional cookie – definitely not crunchy or chewy. they’re more like little discs of cake, and i think they’d make perfectly good “buns” for an ice cream sandwich. i love a good ice cream sammy but i find that the cookie is always too hard and the ice cream squirts out the center.
(this reminds me of a story i read once a long time ago, about a boy who ate ketchup sandwiches. he sat across from a friend every day at lunch and every day his friend would get squirted in the face with the ketchup. to rectify the situation the boy, or his friend, i can’t remember which, put the sandwich in the freezer. makes sense, right? except that day when the boy took a bite of his sandwich the ketchup still popped out and knocked the friend unconscious. funny what we hold onto, huh?)
these “cookies” are airy and velvety smooth but i find they have a bit of an avocado after taste, although it’s not entirely unpleasant. they’re also insanely chocolaty. like, ridiculously so. that might be because i didn’t use dark chocolate.
and please, if you make these, don’t make the same mistake i did and used bakers chocolate for your chunks. they look pretty but biting into one is like biting into powdered bakers chocolate, and that is not a good look. i’m still going to eat all of them. as for making them again, i can’t be sure i’d say yes. somehow they feel like too much chocolate for me, even though i know for a fact they aren’t.
also, i have had several requests to make the original recipe, and who am i to let down my adoring fans?
3/4 cup avocado (very ripe, but not brown)
½ cup coconut sugar
½ cup dark cocoa powder
50 g. dark chocolate chunks
½ tsp. baking soda
Preheat oven to 350°
In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and baking soda, and then stir in chocolate chunks.
Place dollops of cookie dough on a baking sheet with parchment paper (or if you’re a baking nerd, your silpat – so happy with mine, i don’t know how i survived without it!). The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge.
it’s interesting to note that she also recommends subbing a banana for the coconut sugar (and to go the food processor route if you do). i could have done that, because we have extra (our next happy kitchen accident is going to be faux mint chip ice cream made with banana and greens) but i opted for sugar. a whole avocado is healthy enough, but i might try with the banana next time to see if there’s a massive change in texture or taste.