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Avocado Chocolate Chip Cookies

Vegetarian Low-Calorie

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Why add avocado to cookies, of all things? Why, for the protein punch, of course! But not only will it amp up the nutritional value of a simple chocolate chip cookie, it will also enhance the texture and make it creamy and smooth.

Prep Time 1 hour and 40 minutes

Serves: 12

Difficulty Level: Low

Avocado Chocolate Chip Cookies

Ingredients for avo cookies:

Avocado - 1 (peeled)

Unsalted butter - 1 stick (softened)

Dark brown sugar - 1 1/2 cups (room temp.)

Eggs - 2

Vanilla Extract - 2 tsp.

All-Purpose flour - 2 cups

Baking soda - 1 tsp.

Salt - 1 tsp.

Baking powder - 1/2 tsp.

Rolled Oats - 1 1/2 cups

Chocolate chips - 1 3/4 cups

Method of preparing the avo cookies:

Preheat the oven to 325°F and line a baking sheet with parchment paper.
Scrape the avocado flesh in a large bowl, add the butter and the brown sugar. Cream until fluffy - this should take about three minutes.
Add the eggs 1 at a time, then add the vanilla extract. Add the flour, baking soda, salt and baking powder, combining slowly so as to not over-mix the batter. Add the oats and chocolate chips. Chill for 1 hour.
Using wet hands, roll the dough into 12 balls, flattening the cookies with the palm of your hands, creating 2 1/2-inch discs. Bake for 20 minutes. The cookies should be slightly golden brown on the edges, but soft in the middle.
Remove from the oven and leave to rest for at least 3 minutes. Transfer to a cooling rack, then serve immediately or store in the fridge.

Chef's Tip:

The avo cookies will last 5 days in the fridge, and 3 weeks in the freezer.

Source: Women's Health

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