Inspired by Jenny's Chocolate, Coconut and Sweetcorn Cookies, I set about making my own chocolate cookies with an unusual ingredient today- avocado!
I wont lie, when I tasted the uncooked dough I thought I was on to a loser - it was horrible! However, the cooking process worked its magic and out of the oven came wonderfully textured, brownie-like cookies that tasted of chocolate - NOT avocado!
The kids came home from school this afternoon and their cute little eyes lit up - 'Mummy you've made us cookies - thank-you' said Lowen. They proceeded to eat the lot. A little while later I told them the cookies had a secret ingredient and they had to guess what it was. Rory thought it was vanilla, Lowen thought it was syrup.....so you can only imagine the screams when I told them it was in fact avocado! Cue fake retching.
If you would like to deceive your own children like I did then scroll down for the recipe! Have a good evening - I'm off to prepare for #BlogCampRiverCottage tomorrow - can't wait!
CHOCOLATE AVOCADO COOKIES
| Serves: makes 6 cookies | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Total Time: 20 Minutes |
- 1 ripe Avocado, mashed
- 1 TSP Vanilla Extract
- 1 TSP Bicarbonate of Soda
- 150g Soft Light Brown Sugar
- 50g Cocoa Powder
- 50g Plain Flour
- 100g Milk Chocolate chunks
- Step 1: Preheat the oven to 180c (160 fan) and line a large baking tray with baking paper (I used Bacofoil Easy Bake Non Stick Paper).
- Step 2: In a bowl combine all the ingredients, reserving a small amount of the chocolate chunks, mix thoroughly.
- Step 3: Spoon 6 large spoons of the mixture (it's quite sticky) onto the baking tray - spaced well apart. Press in the reserved chocolate chunks.
- Step 4: Bake for 15 minutes (if you want to make 10 smaller cookies reduce the cooking time by 2-3 minutes).
- Step 5: Cool on a wire rack then store in an airtight container in a cool place (or fridge)