Archive | 18 June 2013

Rich and Fudgy Double Chocolate Avocado Cookies

As I mentioned in my previous post, I have a thing for avocados. It’s not exactly breaking news that everyone loves avocados these days. It seems they’re touted for their health benefits and magical healing properties nearly everywhere I look. Most of us know that they are a great topping for nearly every savory dish, make a killer chocolate mousse, and instantly make a smoothie that much more luxurious. You might even know that avocados can replace butter in recipes (just compensate with more liquid)! So clearly, it is rarely a problem to find a use for these versatile fruits.

I did, however, run into quite the avocado problem recently. The day before I left for my two-week climbing trip to Kentucky, I counted on my table eight, yes, EIGHT, perfectly ripe avocados. As much as I love them, there is no possible way I could eat eight in one day. Luckily, I learned a while ago that avocados freeze beautifully, especially when blended into an avocado cream in the food processor. So that’s what I did. I lovingly pitted and peeled each avocado, placed it in the food processor, and let it whir away until I had a wonderfully smooth avocado cream. Then I put the whole lot in a container in the freezer, and began dreaming of what I would do with it when I returned home.

Ideas swirled around in my mind for all sorts of wonderful treats, but, being indecisive led to me eating most of it plain. Because, you know, it just tasted so good that I didn’t need to do anything to it (except maybe add some chopped garlic and a bit of lime juice, or maybe some cocoa powder and maple syrup for a quick dessert). When I was almost to the end of my supply, I decided that I could (and should), perhaps, get a bit more creative. I was also in need of a new easy to grab snack to get me through the week.

Since I already knew that chocolate goes very well with avocado, I went with that, and threw in a few of my other favorites, knowing that the result would just have to taste amazing. The result is rich and fudgy, and nobody would ever guess that these cookies are full of avocado. Another perk - they’re completely refined sugar and flour-free, finding their sweetness from dates, and using a combination of oats and oat bran to bring the dough together. These are not your average cookies, but nobody will be able to tell the difference! You can tell them they’re rich and fudgy double chocolate avocado cookies once they’ve asked for the recipe. Until then, you can just tell them to keep eating!

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Rich and Fudgy Double Chocolate Avocado Cookies

Ingredients

  • 3/4 cup pitted dates, soaked in warm water for 30 minutes
  • 1/2 cup avocado puree (from about 1 medium avocado)
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 cup oat bran
  • 1/2 cup cocoa powder
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 2 tablespoons date soaking water (plus more if needed)
  • 1/4 cup chocolate chunks or chips
  • Assorted nuts, coconut, etc., to garnish (optional)

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
  2. Drain dates, reserving the soaking water, and puree in food processor. Pour in the avocado puree and vanilla extract, and process until well incorporated.
  3. Pulse in rolled oats, oat bran, cocoa powder, chia seeds, salt, and 2 tablespoons of date soaking water until a ball forms. If the mixture is too dry, add additional date soaking water, a tablespoon at a time, until the mixture comes together. Pulse in the chocolate chunks or chips.
  4. Drop dough by rounded tablespoonfuls onto prepared baking sheet, and flatten slightly with slightly wet fingers. Garnish with chopped nuts and seeds, coconut, etc., if desired.
  5. Bake for 10-12 minutes, until the edges of the cookies are just beginning to firm up. Remove from oven and let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
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Do you ever forget to stop food shopping so much before you go on a trip? What do you do when you finally realize the $50 worth of fresh vegetables are going to rot while you’re away if you don’t come up with a plan? I usually chop up and freeze whatever I can, and if my coworkers are lucky, I’ll show up to work some sort of treat.

 

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