Skip to main content

Chocolate Avocado Cookies

Chocolate Avocado Cookies

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

CHOCOLATE AVOCADO COOKIES


| Serves: makes 6 cookies | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Total Time: 20 Minutes |


Ingredients:

  • 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

Instructions:

  • 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)

| Author: Beth Sachs | Date: 22nd Spetember 2015 |


Comments

  1. I LOVE this recipe. Can't wait to try it- great photos too.

    ReplyDelete
  2. oh wow Beth I had no idea I inspired you! These look amazing so gooey and chocolatey! funnily enough i made some chocolate and avocado brownies last week - recipe to follow soon ! xx
    thanks for the lovely mention xx

    ReplyDelete
  3. I've made avocado cupcakes before and they were good but these look great! I can well imagine how gooey they are from the photo ooo!

    ReplyDelete
  4. Do you think I could substitute the avocado for mashed banana?

    ReplyDelete
    Replies
    1. Hi, yes that should work fine - probably 1 small mashed banana should be equivalent

      Delete

Post a Comment

Thanks for leaving a comment!

Popular posts from this blog

Celebrate National Tea Day with English Tea Shop's Luxury Organic Collection + Giveaway

With over 165 million cups of tea brewed daily in the UK , it’s no surprise having a cuppa has become a Great British tradition and is proudly celebrated each year on National Tea Day (this year on the 21st April). To celebrate, speciality organic tea company, English Tea Shop, has kindly given one Jam and Clotted Cream reader the chance to win a Luxury Organic Gift Tin (pictured above).

The Luxury Organic Collection contains 72 individually wrapped pyramid tea bags and features a diverse range of classics to more unusual herbal varieties. The range includes:

Organic and Fairtrade English Breakfast: A pure Ceylon black tea sure to quench any thirst for a proper English brew Organic and Fairtrade Earl Grey: A quintessentially British tea delicately flavoured with bergamot Organic and Fairtrade Green Tea: A delicate and refreshing blend of 100% organic and Fairtrade green tea Organic and Fairtrade Peppermint: A revitalising and delicious tea packed full of antioxidants Organic Chocolate…

No Bake Zingy Lime Crumb Pie

This No-Bake Zingy Lime Crumb Pie is going to be my go to dessert this summer. A zingy lime cream encased in a sweet biscuit crumb - much like a no bake cheesecake...but better! It's seriously yummy and will happily sit in the fridge for a couple of days so there's no need to scoff it all at once if you don't want to 😜. It's quite rich too so the recipe made in a 20cm springform tin will easily feed 8 - 10 people, the perfect size for a family gathering or summer BBQ.


TOP TIPS FOR MAKING NO-BAKE ZINGY LIME CRUMB PIETry using ginger nut biscuits instead of digestives for a more grown up taste.For a 'fancier' dessert, pipe some whipped double cream around the edge of the pie and decorate with slices of lime.I whip the condensed milk, lime juice and double cream with a hand held electric whisk but you can do it by hand if you want to - it will give you a good arm workout!You can make the Zingy Lime Crumb Pie up to 3 days before you need it so it's a great ma…

Honey and Peanut Butter Flapjacks

These flapjacks are now my official weekday grab and go breakfast. I make a big batch on Sunday evening and I'm all set for the week. Oddly I don't really like peanut butter but it works well in this recipe. You can always substitute it for an extra 100g of ordinary butter if you wanted. A handful of raisins makes a nice addition too.

OTHER FLAPJACK RECIPES YOU MIGHT LIKEBanana and Coconut Flapjacks from Jam and Clotted CreamCherry Oat Bars from A Mummy TooChocolate and Banana Flapjacks from Tinned TomatoesDark Choc Chip Flapjacks from Munchies and Munchkins
HONEY AND PEANUT BUTTER FLAPJACKS


print recipe
Honey and Peanut Butter Flapjacks by Beth Sachs October-8-2012 These flapjacks make a great grab and go breakfast or after school snack Ingredients 100g Butter100g Peanut Butter200g Demerera Sugar200g Clear Honey400g Rolled Oats Instructions Step 1: Preheat the oven to 180c and line and grease a 30 x 20cm tin.Step 2: Melt the butter, peanut butter, sugar and honey together…