Friends and coworkers have been busy harvesting delicious avocados lately, so I decided to try baking avocado chocolate chip cookies using these home-grown treasures. I received an avocado from a coworker that was really soft and ripe and though I’d better use it right away. I remember reading that avocados can be a healthier substitute for butter, so I decided to see if that was true.
I’ll preface this post by saying that this really does try to be a “healthy” cookie. The recipe calls for a blend of all-purpose flour and white whole wheat flour. White whole wheat flour comes from whole white wheat (or “albino wheat”) and has a milder taste and texture than its red wheat counterpart. According to the whole grains council, there is evidence that foods made with whole white wheat, including cereals, retain their crispness longer.
The first step was combining and whisking the dry ingredients.
The avocado I received was really soft. It was definitely ripe. I was hoping that this wouldn’t be a waste of a perfectly good avocado with recipe; this would have been my breakfast the next day!
I threw the beautiful avocado into my mixing bowl with my softened butter and whipped them together for about a minute.
After a minute in the mixer at med-high speed, the avocado butter turned into a pretty cool light green hue.
After adding in the brown sugar, the avocado butter quickly lost that cool green color. It started looking and smelling more like traditional cookie dough.
Room temperature egg yolks were added one at a time while the machine was on low-speed.
I added in the vanilla extract immediately after the two egg yolks were fully incorporated into the cookie dough.
The whisked/sifted dry ingredients were gently thrown in with the wet and mixed only until they were just barely combined. I noticed that with the white whole wheat flour, this dough felt pretty thick; I tried to be careful about how much I mixed it.
The last addition to the dough was the most important: chocolate chips! You can’t have avocado chocolate chip cookies without them!
These cookies don’t melt down and spread much when baking, so they need a little flattening before they get popped into the oven.
I didn’t wait long for these cookies to cool before trying one out to see how it tasted. The avocado chocolate chip cookie tasted like any other chocolate chip cookie; there was no trace of avocado in the taste of these cookies. One thing that some of my taste testers and I noticed, however, was a slightly bitter aftertaste. After looking into this, it turns out that the bitterness came from the white whole wheat flour. If you’re wondering about the texture of these cookies, they turned out to be 100% crispy and crunchy.
Avocado Chocolate Chip Cookies Recipe
1 1/4 cups (156g) White Whole Wheat Flour (or substitute with All-Purpose Flour)
1 cup (125g) All-Purpose Flour
1 tsp Baking Soda
1 tsp Sea Salt
1/2 cup Large Ripe Avocado (about half)
1/2 cup (1 stick) Unsalted Butter, at room temperature
1 cup (210g) Lightly Packed Brown Sugar
1/2 cup (100g) Granulated Sugar
2 Large Egg Yolks
1 tsp Vanilla Extract
12 oz Semi-Sweet Chocolate Chips or Milk Chocolate Chips (I recommend milk chocolate)
- Pre-heat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats. Set aside.
- In a medium size bowl, combine and whisk/sift the white whole wheat flour, all-purpose flour, baking soda, and salt in a medium-size bowl.
- In the bowl of a stand mixer, mix the avocado and butter with the paddle attachment on medium-high speed until smooth and creamy for about 1 minute. Add the brown and granulated sugars and mix on medium speed until fluffy and well combined for 2-3 minutes.
- Add the egg yolks, one a time, mixing for 30 seconds after each addition, then mix in the vanilla extract.
- With mixer on low-speed, slowly add dry ingredients. Mix just until all flour-mixture is incorporated.
- Stir in chocolate chips either on low-speed or by hand.
- Using a tablespoon or scoop that holds roughly 1 tablespoon, scoop up dough into rounded mounds on prepared sheet pans, spacing mounds two inches apart. Flatten slightly with your fingertips.
- Bake for 14-16 minutes or until golden brown.
- Cool on baking sheet for 2-3 minutes then remove to a wire rack to cool completely. Store in an airtight container.
Modified recipe from www.californiaavocado.com.