A healthy twist on traditional chocolate cookies that uses avocado in place of butter to cut the fat but not the flavor!
Before you guys get all “Hey, wait, you’ve posted these cookies before! Are you getting lazy about recipe creating?!” on me, hear me out. Yep, I know I posted avocado chocolate chip cookies before BUT those were green. I had many a person that I made try said cookies cringe before they tasted them….and then proceeded to come to the green side, of course.
Since people tend to eat with their eyes before they even take a bite, I decided I needed to try that whole disguise-the-healthy trick that I talked about using on my husband (To see this trick check out the Balsamic steak salad recipe!)
So, I put on my frilly, pink cupcake apron and went into the kitchen to do some healthy ninjafying. All ninjas wear frilly, pink aprons that are covered with pictures of cupcakes right? If they don’t, they totally should.
I don’t have much to say about these, ’cause I’m pretty sure I made it pretty clear that I love.love.love them back when they were first posted. However, what I do love about these is that they are:
- Extra Chocolate-y. That, you guys, is always a plus.
- Have peanuts! This adds not only a nice crunch, but it adds peanuts. To chocolate. ‘Nuff said.
- They are NOT green, outer space looking cookies!
The Hubster liked these WAY better due to the fact that he is a HUGE eye-eater. Not like he eats eyeballs, like he thinks food tastes better if it looks yummy. Just wanted to clarify.
So, try them out and see if you are an eye-eater as well. I think they say that you’re always supposed to be learning new things about yourself right? If you can do it by eating cookies, why the heck not!
- 3/4 Cup + 2 Tbsp Whole wheat pastry flour
- 1/4 Cup Unsweetened cocoa powder
- 1 tsp Cornstarch
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1/4 cup Mashed avocado about 1/2 a small avocado
- 1 Tbsp Softened butter
- 1.5 Cups Splenda
- 1/2 tsp Vanilla
- 1 large egg
- 1 large egg yolk
- 6 tbsp chocolate chips semi sweet or bittersweet
- 2 Tbsp chopped peanuts optional
- Preheat oven to 325 degrees F.
- Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, combine the whole wheat pastry flour, cocoa powder, cornstarch, salt, and baking powder. Set aside.
- In a large bowl, beat the mashed avocado, butter, splenda, vanilla, egg and the egg yolk, with an electric mixer. Beat until well combined, and there is no lumps.
- Slowly stir the flour mixture into the avocado mixture.
- Add the chocolate chips, and peanuts and mix well until all the ingredients are combined.
- Place the bowl in the fridge to chill for at least 2 hours.
- Using your hands, shape cookie dough into Tbsp sized balls and place on the cookie sheet. Flatten slightly with fork, as they do not spread much.
- Bake for 11 minutes. They will seem underdone, but that’s good! They cook a bit more on the sheet afterwards.
- Let cool on the sheet for 5 minutes, and then transfer to a wire rack.
Tips & Notes:
Your dough will seem very sticky when forming it into balls (having damp hands help it not stick to your fingers!) this is due to the extra eggs. It is totally how it should be, and will keep these cookies so soft!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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