There are a few things we need to agree on if we're going to be friends: Paul Simon's Graceland is in the top 5 greatest albums of all time, The Big Lebowski is nothing short of a human work of wonder, sharks are incredible , and avocados are the food of the gods and should be celebrated as such.
So when I found a bag filled with perfectly ripe avos on my daily pass through the grocery store (it's New York, we don't have a lot of space to store food), I bought them without delay and decided there was only one proper thing to do with these avocados, turn them into delicious, chocolate chookies.
Cookies? You ask. But why not guacamole, you crazy woman?
And I'll tell you why not! Because I took four and half out of the five avocados I bought and made guacamole with them! But also, because avocados have this amazing ability to absorb the taste of whatever you mix them with while adding necessary moisture and creaminess to baked goods! Basically, avocados replace butter in standard cookie recipes, so they are also replacing unhealthy fats with healthy ones while still allowing you to enjoy a delicious sweet treat. It is, quite frankly, a great way to have your cookie and eat it too.
Now, I know my last food post was also a "healthy" cookie recipe, but they are just so damn delicious and I can't stop making and eating all different kinds. And it is my belief that when you've figured out the secret to something good, you share it. So you will make these cookies and you will enjoy them! :-p
Here's what you'll need:
1 and half perfectly ripe avocados
1/2 cup coconut flour
1/2 cup melted dark chocolate chips
Unmelted chocolate chips (however many you desire)
2-3 tablespoons honey (you could also use maple syrup)
1 teaspoon vanilla
Step 1: Mash up your avocado either using a fork or a hand mixer/food processor in a medium sized mixing bowl and set aside.
Step 2: Melt your 1/2 cup chocolate chips in a double boiler, or very carefully not in a double boiler.
Step 3: In a small bowl, or a Pyrex measuring cup if you're lazy like me, mix your melted chocolate chips with the 1/2 cup coconut flour. This will get really sticky and kind of form a ball as you're mixing. Make sure to get it them all combined together in wonderous chocolate love.
Step 4: Add your egg and coconut-flour-chocolate-mixture to the mashed avos and mix in the large bowl. The marriage of these two components is much like that of a romantic comedy: you think they are polar opposites that will never combine and then suddenly, with the right circumstances and nudging from the gods (aka you) they become one and everything is amazing!
Step 5: Mix in honey and vanilla. There's a wee bit of sugar in the chocolate, so I only add 2 tablespoons, but if you aren't concerned with sugar and like the sweeter things in life, go crazy and add the honey to taste.
Step 6: Fold in unmelted chocolate chips. Again, add however many you want, I won't hold you back.
Step 7: Spoon the thick, fudge-like dough into rounded tablespoon sized blobs (technical baking term) on a baking sheet of any size or shape (mine's a circle and is really made for pizza, but it gets the job done just the same).
Step 8: Throw them in the oven at 350 F for 10-12 mins, take 'em out, let 'em cool and you're good to go!
There are quite a few avocado cookies recipes out there, but many of them involve dairy and added refined sugar and make me feel like a fat and mess up my already fragile tummy. These are sweetened only with the natural goodness of honey and don't require indigestible milk.
I also find other avocado cookies to be a little too gooey and messy to deal with, albeit delicious. These little nuggets, however, have the consistency of fudge and the melted chocolate chips add just the right amount of gooeyness. They keep best in the fridge or the freezer, if you don't eat them all in one sitting.
So the next time you find a perfect batch of avocados, whip these up and treat yo' self!