Monday, July 11, 2011

Avocado Cookies

Avocado what? Yup. Avocado Cookies. Half the fat as regular cookies, and soooooo incredibly soft. I see big things for this cookie’s future!

I must give full credit to my BFF (that’s pronounced BUFFFF) Elizabeth (Hi Elizabeth!) who called me and told me about this and I said WHAAAAAAAT?! and then proceeded to bake them. She’s a creative genius.

I just find great recipes. She creates them.

Let me first squash any fears, by saying NOOOOOOO these cookies don’t taste like avocado, or some strange chocolate guacomole concoction.

Ewww. Can you imgaine?

Although I know that’s what my husband was expecting.

For the record, my grandma never made avocado cookies, nor would you ever find such a recipe in a church cookbook.

But change is good, right?

I may just use this as my go-to cookie recipe from now on; it feels good to cut the fat.

Join me, say, “GET OUT FAT! GET OUT!”

Next time I’ll even try reducing the sugar. Ya’ll have any ideas? Leave them in the comments below.

I’ll start with applesauce, that can replace sugar, right?

I’m sorry in advance if anyone suggests splenda or equal. I know, I know, I just can’t get the taste out of my mouth.

Oh, while we’re taking care of business, the cookies have a green tint because I didn’t have any chocolate chips, and *me,* not wanting to drive 3 minutes to the store, made do with what she had (Grandma’s smiling down on me!).

So, what I had was Mint Crisp M&Ms. They came out GREAT.

Not only added some green color, heh, but refreshing in this sweltering heat.


So, half cup avocado (one small avocado, not Haas), half cup butter.

Evil butter.

I love you butter. I’m sorry. I didn’t mean it.

Again, my butter is always frozen so I cube it to help it soften faster.

Cream together butter, white and brown sugar.


YES, I’m very aware of what this looks like.

I want you to do something.

Close your eyes, dip your finger in, and taste it.

You know how avocado is a fruit? (It is, it has a seed.) So imagine you mixed a fruit with sugar. It’s SO good. SO creamy. Almost tropical. Almost like mango.

You just have to try it. I can see now how Avocado Ice Cream would be EXCELLENT! I’m going to try it after our camping trip.

Add two farm fresh eggs.

If you’re uber healthy and want to add just a whole bunch of oats and nuts and flaxseed and tri-omega (huh?), you may need to add an extra egg.

I’ll stay with my “avocado instead of butter = healthy.”

Add your dry ingredients, one cup at a time.

Then chopped pecans, and chocolate chips. Or mint crisp M&Ms.

Whatever is in your freezer.


The cookies stay whatever shape you leave them!!!!!

The first batch I just scooped out with a spoon and dropped them onto my beloved pizza stone.

They were ugly.

I’ll leave it at that.

For the rest of the dough, I rolled each spoonful into a ball, and then flattened it, slightly.

Gorgeous, right?

Bake at 350 degrees approximately 11 minutes or until golden and gorgeous.

Again, that green is from the M&Ms.

And they are even better the next day!


Let me know what ya’ll think!

Easy peasy! And delicious!

~Peace, Love, and Baking Ya’ll!

I’m making these for the upcoming BBQ cookoff in Taylor, TX and I’m thinking people are going to RUN to the store to make them. No? Just me? Oh. 🙂

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1/2 cup butter, softened
1/2 cup avocado (1 small avocado)
3/4 cups white sugar
3/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans (optional)
chocolate chips (I use about 2/3 of a 12 oz bag)


Cream together avocado, butter, and sugars. Add eggs and vanilla, one at a time, mixing well after each addition. Then add flour, salt, baking powder and soda; add one cup at a time. Then add nuts, chocolate chips, oats, coconut, shoelaces, whatever you're feelin'!

Roll spoonfulls of dough into balls and flatten slightly. Bake at 350 degrees for 11-13 minutes until golden and gorgeous.

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