Oatmeal Avocado Chocolate Chip Cookies

If I am going to make healthy meals, it is very hypocritical of me to post and write about healthy meals when my blog is full of possibly some of the unhealthiest, sugary best tasting creations ever made.Whatever you call it; desserts, sweets, candy, baked goods, HEAVEN, it all means one thing; high in alot of the bad stuff we need to moderate for a health lifestyle.

Now I am the LAST person who would ever tell anyone to give that stuff up, after all I have the biggest sweet tooth of all, and I believe that everyone deserves a treat, but I think it is time that I began looking for ways to make some of these goodies a little healthier so we can have them a little more often.

I decided to attack the chocolate chip cookie by making some modifcations to make it a little healthier.

This then became a Oatmeal Chocolate Chip recipe. I added oats for fiber, dark chocolate chips  to bring antioxidants, and substituted half the butter with avocado for monounsaturated fats. Yes, you did read that right, Avocado. They are being used in everything, but they are just SO good for you, that I decided to take it to the next level and test it in my favorite foods!

I have used applesauce as a substitute before, but I found that it made the cookies too cakey. Don’t get me wrong, I love cake, but not when I am after a chewy, dense, gooey cookie!

Other than the slight green tinge in the dough, which went away when they baked, you would never have guessed they contained avocado; it substituted the butter well.

Oatmeal Avocado Chocolate Chip Cookies

Makes 30 cookies

Ingredients

300g (1 ½ cups) packed brown sugar

110g (½ cup) butter, softened

110g (½  cup)  avocado, mashed

1 teaspoon vanilla

1 egg

187g (1 ½ cups) plain flour

180g (2 cups) porridge/rolled oats

1 teaspoon baking soda

¼ teaspoon salt

175g (1 cup) dark chocolate chips

120g (1 cup) chopped walnuts

Instructions

Cream the butter, avocado, and brown sugar in a large bowl until fully mixed. Add the egg and vanilla and stir until light and fluffy. Add in the flour, porridge/oats, baking soda and salt and stir until a dough forms. Stir in the chocolate chips and nuts until just combined. Cover and put in the fridge for 30mins-1hour to chill and rest.

Turn the oven to 175 degrees C (350 degrees F), and place rounded teaspoon sized balls of dough onto an ungreased baking tray/cookie sheet. Press down to flatten slightly.

Place in the oven for 10-12 minutes until the edges are slightly golden brown. Take out of the oven and allow to cool for 10 minutes on the tray before moving to a cooling rack.

 

Now I just have the challenge of what to do with the rest of my avocado! The possibilities are endless! Need other healthy recipes? Check out my other Fuel Your Future Recipes that I enjoy as an elite athlete.