Avocado Chocolate Chip Cookies

Avocado Chocolate Chip Cookies Recipe

Yup, that’s right, Avocado Chocolate Chip Cookies. My guess is that you sound a little skeptical! Well, let me clear it all up for you because I promise you’re going to love these. Avocados are basically the worlds most perfect super food if you ask me. You can use them in sweet or savory dishes and they are delicious. Savory avocado cooking is pretty normal in our culture, I mean I wrote a whole book on it! But baking with avocado is a little bit on the odd side.

Basically here’s the deal, avocados contain “good fats.” That’s basically the fat that we need to have a healthy diet. Not to mention they are loaded with tons of vitamins and minerals, which are great for a variety of reasons plus they give your skin and hair an extra boost of fabulousness. Baking with avocado lends itself to a chewier consistency, so if you like chewy chocolate chip cookies like me… let’s get started!

First let’s add our avocado, butter and sugar into the KitchenAid® Stand Mixer.

Avocado Chocolate Chip Cookies Recipe

Turn the KitchenAid® Stand Mixer on and blend the contents of the mixer for about 3-4 minutes until everything is evenly incorporated and there aren’t any big chunks of avocado

Avocado Chocolate Chip Cookies Recipe

After you’ve creamed together the avocado, butter and sugar, you’ll add the rest of your ingredients followed by some chocolate chips until your cookie dough looks like this:

Avocado Chocolate Chip Cookies Recipe

Looks totally normal right?  Not even the slightly hint of avocado in there

Using a cookie scoop, scoop out balls of cookie dough onto a parchment lined baking sheet, I usually fit about 12 cookies per sheet.

Avocado Chocolate Chip Cookies Recipe

Using a clean hand, gently press down on the cookie to flatten it just a touch and then pop them into the oven to bake.

Avocado Chocolate Chip Cookies Recipe

So there you have it! A delicious, moist and chewy Chocolate Chip Cookie that cuts way down on the bad fats and ups the amount of vitamins and minerals you get when eating a cookie. Does it get much better than that? You could use avocado in any of your baking recipes too! It’s a 1:1 substitution for butter, so if a recipe calls for 1 cup of butter, you could use 1 cup of avocado! Or if you still want a bit of butter to help with the chemistry behind baking, I use 1/2 cup of butter and 1/2 cup of avocado! It’s the best of both worlds.

Avocado Chocolate Chip Cookies Recipe

Avocado Chocolate Chip Cookies

Makes 3 dozen cookies

INGREDIENTS

1/2 cup unsalted butter (at room temperature)
1/2 cup mashed avocado
1 cup brown sugar
1 cup white sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chocolate chips

DIRECTIONS

Preheat your oven to 325 degrees F.

Cream together the butter, avocado and sugar in a mixer for 3-4 minutes.

Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Add the flour, salt, baking soda and baking powder and mix on low until everything is evenly incorporated.

Using a spatula, fold in the chocolate chips.

Chill the dough in the refrigerator for at least 1 hour.

Using a cookie scoop, scoop out 12 cookies and place them on a parchment lined baking sheet. Using a clean hand, gently press down on top of each cookie to flatten it slightly.

Transfer the baking sheet into the oven and bake for 13-14 minutes until just slightly golden around the edges. Remove the cookies from the oven and let rest for a few minutes before transferring to a cooling rack. Repeat this process with the remaining dough.

Store the cookies in an air tight container in the refrigerator for up to 3 days.

Avocado Chocolate Chip Cookies Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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  • Jaynie Higgins

    Enjoyed!!!! Thank you KitchenAid says http://www.jayniesworld.com http://www.jaynie.me

  • I have Gaby’s cookbook and LOVE these cookies!

  • Annette Hindes

    Was surprised the cookies did not spread out at all.
    Be sure to use dark brown sugar;
    I used light and my dough was green

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