I had read about the fudginess of avocado cookies, but some things you just have to experience for yourself. These Avocado Chocolate Chips Cookies are not only festive for Saint Patrick’s Day, but they are unbelievable tasty! Like don’t-tell-your-family-they’re-ready-and-pour-a-big-glass-of-milk-and-EAT-quickly kind of good!
But before I go into the splendid goodness of these cookies, can I just quickly say thank goodness for a plan B?! If you read Friday’s post then you know I recapped several green recipes while leaving off a very important green dessert. And in doing so, I promised you a tasty green sweet today for Saint Patty’s Day. Which was a little risky considering I hadn’t yet made this sweet I promised, nor did I have any idea if it would turn out quite like I had imagined.
And it didn’t. Or at least the first batch didn’t. Last week my head was swimming with thoughts of something sweet to make that would be naturally green. I recalled some tasty (although not so clean) lemon crinkle cookies I’ve made a few times along with the few avocado cookie recipes I’ve seen floating around the web. So naturally I figured why not make lime crinkle cookies but with avocado in place of the butter and coconut palm sugar for regular sugar, gluten-free flour with coconut flour in place of all-purpose flour…you get the picture. I had done a little research to make sure I adequately made substitutions, I had a plan, I had my ingredients, I was ready. These were going to be the PERFECT, green, light cookies just in time for Spring!
EXCEPT…they tasted like grass. Seriously. I saved a few in a container to see if Josh would try one and after one whiff, he said “no way”! Thanks for the support honey, if I was feeling bad before, you’ve been a significant help.
Yup, those same healthier ingredients I just mentioned, gluten-free flour, coconut palm sugar, organic avocados, right down the garbage disposal.
AND on top of that major fail, I had about an hour until the sun set and my only hope at having any shade of green look remotely appetizing was to photograph with natural light.
Like I said earlier, thank goodness for a plan B. SO, I yanked the chocolate chips from the freezer, pulled out a few more avocados {good thing I bought extra} and frantically started over.
Thank the good Lord, plan B was a success. And not just a yeah-okay-these-will-work kind of success, but more like a need-to-stop-eating-these kind of success! At least in taste, I’ll admit I would have loved for them to have been a little greener for our day of feasting, but at this point, I figured beggars can’t be choosers.
The cookies were not only perfectly sweet and gooey with a warm richness from the chocolate chips, but the avocado flavor was completely undetectable!
I’m hoping at this point, I’ve talked you into trying these Avocado Chocolate Chip Cookies, but if you need a little extra incentive, take a look at just how good avocados are for you!
Health Benefits of Avocados
- Low in cholesterol (unlike butter)
- Great source of potassium
- Helps support a healthy heart
- Protects against cancer
- Promotes eye health
- Anti-Inflammatory properties
- Prevents birth defects
- Makes skins glow
- Helps fight free radicals
- Contains anti-aging properties
Not to mention that dark chocolate is loaded with antioxidants, at this point you are practically doing your body a favor by eating these! At least that’s what I’m telling myself.
Happy Saint Patrick’s Day, hope you’re wearing green!
Healthy Chocolate Chip Cookies for St. Patrick's Day
Ingredients
- 1 cup + 2 tbsp gluten-free flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup avocado mashed
- 6 tbsp organic sugar
- 2 tbsp coconut palm sugar
- 1 organic egg
- 1/2 tsp vanilla extract
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 325 degrees and line cookie sheet with wax paper.
- Combine flour, salt and baking soda to bowl and sift together.
- In a separate (large) bowl, cream together the avocado and sugars until light and fluffy, then beat in egg and vanilla until batter is smooth.
- Gently add sifted flour to avocado mixture and stir until well combined.
- With a spoon, stir in dark chocolate chips.
- Use small spoon to scoop out batter and drop onto wax lined cook sheet. Bake 9-10 minutes or until lightly golden brown.
- Remove from the oven and let cool 2-3 minutes before moving cookies to cooling rack. Allow cookies to cool completely before storing in container.
- If you like your cookies extra moist and gooey, add them to air-tight container before they have completely cooled, traps the moisture inside!
Notes
Nutrition
Recipe slightly adapted from Peanut Butter and Peppers.
Nutrition info taken from RawforBeauty.com.
Taylor @ greens & chocolate says
I love a festive treat that is healthy, too! These look delicious!
Kaylee Pauley says
Thanks Taylor!
Jana says
You are so witty and I love your photography! I’m thinking you should write a book someday! So…. about those cookies? Any left I can have?
Kaylee Pauley says
Thank you :) I’m getting a little more comfortable behind the camera and on the keys, still a LONG way to go! As for the cookies…gone! Took some to mom and dad, then to some friends on Sunday, I think I should have made the full batch rather than half!
Janie says
These look (and sound) AMAZING. Going to be running out to grab some gluten free flour right now to give these a try.
Kaylee Pauley says
Oh good, I hope you love them as much as we did!! Thanks Janie for stopping by and leaving a comment! :)
Helen @ Scrummy Lane says
Avocados are a perfect ‘naturally green’ choice, Kaylee! I never would have guessed you could use them in cookies, but they look wonderful! Can you taste the avocados at all in the cookie or do they just make them more fudgy as you said? I guess I should make them for myself to find out ;-)
Kaylee Pauley says
Thanks Helen! No, you cannot taste them at all! I gave a couple to some friends of ours and one of them said they just wanted to fill a bowl up and eat it by the spoonful! Let me know what you think if you end up making them!! :)
Amy says
Avocado cookies are the best! Do you have any suggestions for substituting the organic sugar? I am trying to stay away from sugar as best I can as it makes my skin breakout something awful!! I know you said the previous recipe didn’t work so well…
Kaylee Pauley says
Hi Amy! Does honey or maple syrup do better with your skin? If so, I’d give one of those a try with the following few changes made; use 6 tbsp honey OR maple syrup (in place of the 8 tbsp of combined organic and palm sugar), then add an extra 1/8 tsp baking soda and reduce the temperature to 300 degrees instead of 325. Let me know if you try this and how it works out! :)
Ali says
I tried making these but the batter came out clumpy, what did I do wrong?
Kaylee Pauley says
Hi Ali, I’m so sorry to hear that the batter came out clumpy, did they bake okay? I’m not sure what happened, was the avocado ripe and well mashed into a smooth consistency when combined with the sugar? What time of gluten free flour did you use? It’s been a while since I’ve made these, I’ll have to go through the process again and see if the recipe needs to be modified. Again, I’m sorry the outcome wasn’t better! Thank you for trying one of my recipes, I hope you won’t give up on me! :)