There's avocado in my cookie?
We are an avocado loving family. And, truthfully, that's probably an understatement.
To be more specific, we go through 2-3 avocados a day. It's a slightly pricey food item to purchase in large quantities, but I'm not willing to sacrifice the health benefits (and flavor) so I find savings elsewhere.
In this post, I've listed some of the benefits, here are a few more reasons we include them in our daily diet...
- Mono saturated fat. AKA, the good stuff.
- Satiation. Awesome way to fuel for the day.
- Nutrient dense. If you can believe it, 14 minerals are packed inside each one. As well as, 18 essential amino acids (protein), soluble fiber, carotenoids, chlorophyll (hello detoxifier), phytosterols and polyhydroxylated fatty alcohols (both good for inflammation).
So, when I saw a recipe from My Whole Food Life for chocolate chip cookies made with avocado - I was intrigued.
I made a few modifications to the recipe provided by My Whole Food Life, based on what I had in my house. I ended up using whole wheat flour instead of oat, honey in place of maple syrup, and regular brown eggs instead of flax (which can be used if vegan or have an egg allergy).
If you are a mint lover, you will love these cookies. And, the avocado just gives it a lovely buttery texture that our entire family loves!
2¼ cup gluten free whole wheat flour
1 tsp baking powder
½ tsp sea salt
1 avocado mashed
½ cup honey
1 tsp vanilla extract
1 tsp peppermint extract
⅓ cup chocolate chips
What to do with the ingredients:
- Preheat oven to 350.
- In a food processor, blend the avocado, peppermint extract and vanilla extract and maple syrup.
- Next, add in all the dry ingredients and the eggs and mix until smooth.
- After you've processed all ingredients, add the chocolate chips and pulse a few times to mix them in.
- Drop the cookies onto a lined baking sheet.
- Bake 12 minutes.
Let the cookies cool completely before removing then from the baking sheet.
Poor yourself a cold glass of milk and enjoy!