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 and 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


Chocolate Avocado Cookies
Cookies
Yield: makes 6 large cookiesPin it

Chocolate Avocado Cookies

Chocolate cookies made with avocado.
prep time: 10 minscook time: 15 minstotal time: 25 mins

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 180°c (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 of 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)


*RELATED RECIPE - DOUBLE GINGER OAT COOKIES*

Beth Sachs (Jam & Clotted Cream)
7 Comments

7 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

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