I make what I call AVOCOOKIES where I replace half the butter with ripe, avocado puree. The butter that I use is browned so I end up with a much more intense butter flavored cookie. They’re very good, very soft and much healthier than traditional cookies. To gild the healthy lilly a bit more, I usually use whole wheat pastry flour instead of white flour to bump up the fiber. This product is a bit hard to find and you cannot substitute regular whole wheat flour because the grain is too large and the end result isn’t very good.
This is my latest version of the AVOCOOKIE that we tested out today. It was a very yummy test to take, if I do say so myself.
*Dark Chocolate and Crystallized Ginger Oatmeal Avocookies
(yield about 25 cookies)
1 stick unsalted butter, browned and then cooled
1 avocado, pureed
1 cup white sugar
1 cup light brown sugar
1 tsp vanilla
2 large eggs
2 cups whole wheat pastry flour (you can certainly use white all purpose flour or a mixture of both)
1 tsp baking soda
1 1/2 tsp cinnamon
1 rounded tsp of kosher salt
3 cups oats
1 cup dark chocolate chunks or semi-sweet chocolate chips
1 cup chopped crystallized ginger
*In the bowl of your standing mixer, add your avocado puree, your cooled, browned butter and both sugars. Mix well until combined.
*Beat in the eggs and vanilla.
*In a separate bowl, mix together your flour, baking soda, salt and cinnamon and add this to the wet ingredients. Mix well.
*Add in your oats until fully incorporated.
*Drop your dough by the large spoonful onto greased cookie sheets (about the size of a golf ball) and press down with a fork to flatten a bit. (I usually need 3 cookie sheets)
*Sprinkle each cookie with sugar before placing into a 375* oven.
*Bake for a total of 7-9 minutes, or in 4 minute increments so you can switch each cookie sheet from the top rack to the bottom rack, then back again. This will allow even cooking, but will also lengthen your baking time.
*Allow to cool on a rack before enjoying.
(*note-these freeze well too!)