I woke up this morning with a desire to bake cookies and immediately did some inventory control in my kitchen. I didn’t have any Earth Balance. I didn’t have any canola oil. I didn’t have any applesauce. But, I really wanted cookies. So, I did what any swift-minded vegan baker would do, I used an avocado! And guess what? It worked wonderfully. You can’t taste the avocado in the cookies, I promise! Just make sure to use a ripe avocado because an unripe avocado would not taste very good. These cookies remind me of a fudgy brownie. They puff up a bit and have a slightly crunchy exterior with a gooey, chocolatly interior. Perfect for breakfast!
Chocovado Chip Cookies
Makes about 15 cookies (more or less depending on the size of your cookie scoop)
1/2 cup ripe avocado
1/2 cup unrefined granulated sugar
1/4 cup light brown sugar, packed
1/3 cup unsweetened cocoa powder, sifted if clumpy
1 teaspoon pure vanilla extract
1-2 Tablespoons non-dairy milk (I used almond milk)
1 cup whole wheat pastry flour
1 T tapioca starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Generous 1/2 cup chocolate chips (please use organic, fair trade)
Extra granulated sugar for sprinkling, optional
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper or a Silpat liner.
2. In the bowl of a stand mixer (or in a large mixing bowl using an electric hand mixer), beat the avocado until creamy, about 1 minute.
3. Add in the sugars and cream until fluffy.
4. Add in the cocoa powder and beat on low speed until fully incorporated.
5. Add in the vanilla extract and nondairy milk (start with 1 Tablespoon of milk and add more if the dough seems to dry, I used 2 Tablespoons) and beat until everything is well mixed, about a minute. The dough will be a bit stiff, like brownie batter – that’s what you want!
6. In a small bowl, whisk together the flour, tapioca starch, baking soda, baking powder, and salt. Add the dry mixture to the chocolate mixture and beat until mixed.
7. Add the chocolate chips and stir them into the batter with a spoon to evenly distribute them in the cookie dough.
8. Using a cookie scoop, drop 2 rounded Tablespoons of dough per cookie onto your prepared baking sheets. Flatten slightly with damp palms and sprinkle with a bit of granulated sugar. Bake cookies for 8-9 minutes or until puffy. Allow to cool on cookie sheets for several minutes before transferring to a wire rack.
These are best enjoyed warm!