After the decadently indulgent Pumpkin Spice Snickerdoodles, here comes another cookie recipe from me. No! These are not another guilty pleasure, but rather a healthy cookie. Ok.. Don't be surprised when I put "healthy" and "cookie" all in the same sentence. These are made with Avocados instead of butter and are super light and airy and you don't have to feel guilty to sink your teeth into them.
Ingredients:
Recipe adapted from here
Makes about 2 dozen bite sized cookies
All purpose flour - 3/4 cup + 2 Tbsp
Cocoa powder - 1/4 cup
Makes about 2 dozen bite sized cookies
All purpose flour - 3/4 cup + 2 Tbsp
Cocoa powder - 1/4 cup
Salt - 1/2 tsp
Baking soda - 1/2 tsp
Sugar - 1/2 cup
Brown sugar, packed - 1/4 cup
Egg - 1
Avocado - 1 (1/2 cup, mashed)
Vanilla extract - 1 tsp
Sliced Almonds - 1 cup
Method:
Preheat the oven to 375 F/190 C. Line a baking sheet with parchment paper. Whisk together the flour, cocoa, salt and baking soda. Beat the sugar, brown sugar with mashed avocado until smooth. Add the egg, vanilla and mix again. Add the flour mixture and whisk until no traces of flour remain. Do not overmix. Fold in the sliced almonds. Scoop about 2 tsp of the dough and place in the baking sheet. A cookie scoop would come in handy here to make it mess-free. These cookies wont spread or rise much so you could place them fairly near, about 20 cookies in a sheet worked for me. After scooping and placing the dough, dip your fingers or the bottom of a glass tumbler in a bowl of water and flatten each cookie dough slightly based on desired thickness. Dip your fingers in water before flattening each cookie. Bake for 12-15 minutes.
Notes:
You could substitute chocolate chips for almonds or use a 1/2 cup of almonds and 1/2 cup chocolate chips combo.
Sliced Almonds - 1 cup
Preheat the oven to 375 F/190 C. Line a baking sheet with parchment paper. Whisk together the flour, cocoa, salt and baking soda. Beat the sugar, brown sugar with mashed avocado until smooth. Add the egg, vanilla and mix again. Add the flour mixture and whisk until no traces of flour remain. Do not overmix. Fold in the sliced almonds. Scoop about 2 tsp of the dough and place in the baking sheet. A cookie scoop would come in handy here to make it mess-free. These cookies wont spread or rise much so you could place them fairly near, about 20 cookies in a sheet worked for me. After scooping and placing the dough, dip your fingers or the bottom of a glass tumbler in a bowl of water and flatten each cookie dough slightly based on desired thickness. Dip your fingers in water before flattening each cookie. Bake for 12-15 minutes.
Notes:
You could substitute chocolate chips for almonds or use a 1/2 cup of almonds and 1/2 cup chocolate chips combo.
Delicious and lovely looking almond avocado cookies. Wonderfully prepared.
ReplyDeleteDeepa