Avocado Brownie Cookies
We developed these ultra-chocolatey cookies with irresistible fudgy texture, thanks to avocado. Its healthy fats reduce the need for oil, and its mild flavour is barely noticeable after baking. Since the cookies are very soft out of the oven, it’s best to let them cool completely to fully enjoy their flavour.
Ingredients
- 1/2 cup (75 g) unbleached all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 1 ripe avocado
- 1/2 cup (105 g) brown sugar
- 1/4 cup (25 g) cocoa powder
- 2 tbsp (30 ml) vegetable oil
- 1 egg
- 3 oz (85 g) 58% dark chocolate, chopped
- 1/4 cup (25 g) roasted pecans, chopped
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking powder and salt.
- In a food processor, purée the avocado with the brown sugar, cocoa powder, oil and egg until smooth. Transfer to a large bowl. Using a wooden spoon, add the dry ingredients to the bowl and mix well. Stir in half of the chocolate.
- Using a 3-tbsp (45 ml) ice cream scoop, shape the dough into balls and arrange evenly spaced out on the baking sheet. Top the cookies with the remaining chocolate and the pecans.
- Bake for 14 to 15 minutes or until a toothpick inserted in the centre of a cookie comes out clean. Let cool before serving.
We developed these ultra-chocolatey cookies with irresistible fudgy texture, thanks to avocado. Its healthy fats reduce the need for oil, and its mild flavour is barely noticeable after baking. Since the cookies are very soft out of the oven, it’s best to let them cool completely to fully enjoy their flavour.