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!

Shamrock-avocado-chocolate-chip-cookies19

Healthy Chocolate Chip Cookies for St. Patrick's Day

These Avocado Chocolate Chip Cookies are not only a subtle shade of green for St. Patrick's Day, but they are light, rich and fudgy, while containing avocado in place of butter!

Course Dessert

Cuisine American

Keyword chocolate chip cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 102kcal

Author Kaylee Pauley

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

Quantities listed makes a half batch of cookies, to make approximately 40 cookies, double recipe!

Nutrition

Recipe slightly adapted from Peanut Butter and Peppers.

Nutrition info taken from RawforBeauty.com.