This week was a rough week. Its a good thing it went by fast because I am exhausted. We won't even talk about our diet other then the week started out bad, bad eating peaked on Tuesday, but by this morning I was where I started. So we'll just pretend Mon/Tues/Wed didn't happen. I also took on a 3rd job, (pretty much no money involved, ha!) and it turned this week into one giant stress-fest. Luckily I have amazing people around me that help carry the burden.
So, now its Friday, and I want cookies. And I happen to have avocados. I also happen to be going to Costco this weekend so I don't have to worry about hoarding them for meals. Use 'em up!
I found a recipe using avocados instead of butter. These were delicious. Here's my secret with the avocado. Use a large one, or, if in doubt, 2 small ones (Costco Avocados use 1, Walmart avocados, use 2! haha!). The first time I made them, they were delicious! Moist and cakey and fluffy like a scone and oh so good!!! This last time--not so much. I used a much smaller avocado, and I should have used 2. They were dry. This is not deter me though. I will make them again, and use plenty of "green gold." Also, don't cheap out on the chocolate chips. My second batch I used to less to save calories. Ha! Go big or go home.
Now mine didn't turn out as green as the picture on Pinterest, but this is my own real life picture. And don't pity me, I do have a cookie cooling rack. But its in the back of the cabinet, and I'm not pulling crap out to get to it. Paper towels are easy. Plus you can wipe up all the crumbs from everything else and toss it out.
Chocolate Chip Cookies with Avocado (aka: St. Patrick Day Cookies)
Light, fluffy and soft gluten-free chocolate chip cookies made with fresh avocado.
Ingredients
- 2 1/4 cup gluten free flour (I used Trader Joe's) or regular flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup avocado, mashed
- 3/4 cup NuNaturals Presweet Tagatose or sugar
- 1/4 cup brown sugar
- 1/2 cup egg substitute or 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 325F
- Line two baking sheets with parchment paper or Silpat
- In a large bowl add flour, baking soda and salt; set a side
- In large bowl, cream avocado, sugar and brown sugar until light. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture; mix until combined.
- Stir in chocolate chips
- Drop by well rounded teaspoons onto ungreased cookie sheets. Bake 8 - 10 minutes until lightly golden brown.
- Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.
Warning on this: The batter is sticky. Not like sugary sticky, but like getting-the-batter-off-the-spoon- takes-some-work sticky. And there is not "shaping." Dropping the batter from the spoon to the pan is about as shapely as your going to get.
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