Yes, you read that correctly: Chocolate. Chunk. Avocado. Cookies.
The secret ingredient is always
As you may have figured out by now, butter is dairy. The problem with most chocolate chip cookie recipes out there is the butter involved. I constantly wonder: How can I replace the flavor and consistency of butter in a chocolate chip cookie? Pillsbury’s dough is butter-free, but it’s full of preservatives and other chemicals that we don’t need to ingest.
Turns out, there is an easy, delicious, and HEALTHY solution. Drumroll, please… it’s avocado!
I spent much longer than I would like to admit testing out the amount of avocado necessary to make the perfect cookie dough, but I finally figured it out. However, I did use a bit of dairy free butter to add flavor to these cookies. You could just stick to avocado, though!
Avocado has plenty of health benefits on its own as well, which makes it a perfect addition to a dessert. Keep in mind that I used a very ripe avocado for this recipe. It must be soft inside in order to mix into the dough evenly. I would suggest waiting one day longer than usual to ensure you have the perfect level of squishiness.
I’m fully planning to mix in avocado for future cookie recipes, so stay tuned for more on that. As for now, I strongly recommend you attempt these cookies at home! The chocolate chunks bring the cookie to the next level. If you’re looking for a touch of extra flavor, a dash of cinnamon can go a long way, too. You have options, people!
As always, let me know what you think in the comments below. Feel free to follow me on instagram for pictures, giveaways, and more.
Looking for more avocado recipes while you’re here? Check out this avocado toast, this avocado pasta, or this green smoothie!
I hope you enjoy these chocolate chip cookies as much as I do. They’re the best!
- In a bowl, stir together flour, salt, baking powder, and baking soda.
- Whisk or beat the dairy free butter together with the white sugar and brown sugar until it's well blended.
- Add in the eggs and continue to beat the mixture together. Then, add in the vanilla.
- Add in the avocado and stir well. The mixture should be relatively creamy, despite the lack of dairy.
- Stir in the flour one cup or so at a time. The chocolate can be folded in once the dough is formed.
- Let the dough chill for 1-2 hours in a covered bowl or Ziploc bag. The longer you let the dough chill, the more flavor will emerge in the oven. Additionally, the cookies will not spread too much on the pan and therefore cook more evenly.
- Preheat the oven to 325F. Cover 2 cookie sheets with parchment paper or spray them down. Make each ball of dough approximately 1-2 tablespoons large. Using a spoon to scoop the dough is a convenient hack.
- Bake the cookies for about 12 to 15 minutes and let cool before removing them from the pan. That's it!