Avocado chocolate chip cookies – dairy-free, egg-free and low sugar

These cookies may not be the most accurate depiction of your typical cookies (actually I’ve always failed with reconstructing healthy alternatives of these delicious munchables, owing to cookies’ reliance on high sugar and fat content that makes them what they are – cookies).

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*I’ve attempted to make them look more ‘cookie-like’ with the icing and some decorative edibles (still quite healthy topping) – goji berries and cacao nibs, they weren’t sweet enough for the general public*

How are they not like normal cookies? Overall, the taste was uber yummy (surprisingly buttery despite lack thereof, and the smell of vanilla and brown sugar was just taste buds permeating), however, I didn’t get the light, crumbliness I was after. The cookies were way too filling, man! I could only attain one at a time.

*supposed to look like this!* recipe here: http://www.womenshealthmag.com/nutrition/avocado-cookie-recipe

By no means do I blame the surprising utilization of avocados in the creation of these biscuits, (I am a strong advocate of avocados in baking and their incredible versatility in desserts *used in place of butter/cream* from mousse to cakes, more on my avocado baking ventures here http://obsessivenutritioncompulsive.wordpress.com/2013/08/28/my-vegan-comfort-cake/).

I’m fully and sincerely blaming the unclear and kind of lame recipe from http://www.womenshealthmag.com/nutrition/avocado-cookie-recipe mentioned earlier.

Okay, perhaps my perpetual intense ‘healthy-up’ tweaking on the recipe played a role in creating these super dense, biscuit-like, nevertheless yummy things:

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The flavour is undoubtedly uber awesome (Even my mum, the fatty/sugary connoissieur admitted to liking it! Even the plain ones), and not too sweet, with only 2 tbsp brown sugar.

Texture similar to the scones that Americans call ‘biscuits’.

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(FOO – Fresh out of the oven)

Here’s the tweaked recipe:

Avocado Chocolate Chip Cookies

1 Hass avocado (4 1⁄2 ounces)
1/2 cup margarine/olive oil butter
1 cup dark brown sugar (basically half of what the original recipe called for)
2 tbsp ground flax seeds soaked in 3 tbsp water (or use 2 organic/free-range eggs. Factory eggs not allowed)
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1⁄2 teaspoon baking powder

(I ended up only adding a scant amount of these two in)
*1 1⁄2 cups old-fashioned rolled oats
*1 3/4 cups semisweet chocolate chips (I used cacao nibs and goji berries)

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.

Add the flax mixture one tbsp at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt, and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Using a 2-tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2 1⁄2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough. You will bake 3 baking sheets total.

Serve the cookies immediately or store in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.

CALORIES (annoyingly) 154 per cookie

What I’ve done wrong:

1. I thought the 2 1⁄2-inch disks referred to the cookies’ thickness! Haha (total fail)! Hence the intensified denseness and soft middle.

2. The batter was way too dry (completely forgot I omitted about half the amount of butter needed!) so I was unable to add the amount of rolled oats and chocolate chips required.

3. I should’ve grounded the flax seeds up for maximum egg-like binding properties.

Looking back (thorough self-evaluation and reflection through writing the post – blogging encourages personal growth doesn’t it?), it wasn’t the recipe that was bad, it was really I myself who mucked it up! Still, the cookies turned out pretty tasty, although not very cookie-like in texture.

Don’t be put off by my fail, have a go at experimenting with avocados in cookies! Please have a go and you’ll get yourselves delicious and healthy rewards!

Meanwhile, I’m going to probably make some again soon now that I’ve learned from my failures. This time around, less refined flour, less caloric density per serve, and more crumbly!

-Iz

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