The (Not So) New Girl and I had a go at being ladies who lunch the other day. Fresh off a long weekend, yet with nothing in my fridge, we assembled quite the meal for ourselves. And the best part was that after a full meal, I wasn’t guilty in the slightest. The (Not So) New Girl is my healthy friend, after all.
I roasted up some broccoli, she provided Skinnytaste’s Crock Pot balsamic pulled pork, and we made cookies for dessert.
These have avocado instead of butter and honey instead of sugar. They’re bursting with nutritional benefits. We may have felt the need to up the chocolate chip count to balance out all those healthful substitutions we made. I regret nothing.
These cookies are….weird! They don’t taste junky. But they don’t taste awful. Did you ever make box mix brownies, swapping out the oil for applesauce? They’re like that. A different texture. When I want dessert, nothing hits the spot like a buttery cookie with gooey chocolate chips in each bite. But when I need something sweet, and don’t have any calories to waste, I like knowing I have this trick up my sleeve.
To make a dozen avocado chocolate chip cookies, you will need:
- 100 g (about 3/4 C) avocado flesh, from a very ripe avocado
- 1/2 C honey
- 1 egg
- 1/2 C dark cocoa powder
- 50 g. dark chocolate chunks (roughly 1/4 C, but I wouldn’t tell if you upped that to 1/3 C)
- 1 T water
- `1 tsp. baking soda
Preheat oven to 350 degrees. Using a fork, mash avocado and honey together. Add egg and beat till combined. Mix in cocoa powder and chocolate chunks. In another small bowl, dissolve baking soda in water. Add to mixture. Once we got things all stirred at this point, the batter looked too runny to become cookies–it had the texture of brownie batter. So we added about 1/4 C gluten free flour to thicken things up. Bake 8-10 minutes.