Avocado Chocolate Chip Cookies

$To make these delicious avocado chocolate chip cookies, gather the following ingredients: - 1 ripe avocado, mashed - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 teaspoon vanilla extract - 1 large egg - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup semisweet chocolate chips These ingredients blend to create a rich, soft, and chewy treat. The avocado gives moisture and a unique flavor. You won't even taste the avocado! You need a few key tools to make these cookies: - Mixing bowls - Whisk - Baking sheet - Parchment paper - Tablespoon for scooping Having the right equipment makes the process smooth and fun. Make sure your bowls are big enough for mixing well. If you need to make changes due to allergies or preferences, here are some swaps: - Use coconut oil instead of butter for a dairy-free option. - Replace the egg with a flaxseed meal for a vegan cookie. - Swap all-purpose flour with almond flour for a gluten-free version. These substitutions keep the cookies tasty while meeting your needs. Enjoy experimenting with the flavors! Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup easy. Make sure to leave space between each cookie scoop on the sheet. In a large mixing bowl, mash 1 ripe avocado until it's smooth. Then, add 1/2 cup brown sugar and 1/4 cup granulated sugar. Pour in 1/4 cup melted unsalted butter and 1 teaspoon vanilla extract. Mix these until they blend well and feel creamy. Next, crack 1 large egg into the bowl. Whisk everything together until it’s nice and smooth. In another bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Slowly add these dry ingredients to your wet mixture. Stir gently until just combined; be careful not to overmix. Now fold in 1 cup semisweet chocolate chips. Using a tablespoon, scoop rounded dough onto the prepared baking sheet, keeping them about 2 inches apart. Bake them in your preheated oven for 10-12 minutes. Look for golden edges and soft centers. After baking, cool the cookies on the sheet for about 5 minutes. Then, move them to a wire rack until fully cool. For the complete process, check the Full Recipe. To make soft and chewy cookies, use a ripe avocado. This gives the dough moisture. Mix the wet ingredients well. This adds air to the mix and helps with texture. Avoid overbaking your cookies. They should be golden on the edges and soft in the middle. Store your cookies in an airtight container. This keeps them fresh for up to a week. If you want to keep them longer, try freezing them. Just wrap each cookie in plastic wrap and place them in a freezer bag. They can last for months! Use a kitchen scale for precise measurements. This ensures your cookies turn out great every time. When measuring flour, spoon it into a cup. Then level it off with a knife. This prevents packing, which can make cookies dry. For the brown sugar, pack it into the cup tightly. This adds more moisture to your cookies. For the full recipe, check the details above! {{image_2}} You can make your cookies even tastier by adding nuts or dried fruits. I love using chopped walnuts or pecans for a nice crunch. You could also try adding dried cranberries or raisins. These ingredients add flavor and texture. Just mix in about 1/2 cup of your choice before you drop the dough on the baking sheet. If you want gluten-free cookies, you can swap the all-purpose flour. Use almond flour or a gluten-free flour blend instead. This change keeps the cookies soft and chewy. Make sure to check that your baking soda is gluten-free too. This way, everyone can enjoy these delicious treats! To make these cookies vegan, you can replace the egg with a flax egg. Just mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken. You can also use coconut oil instead of butter. It adds a nice flavor and keeps the cookies moist. These swaps make it easy for anyone to enjoy the cookies! For the full recipe, check the link above. After baking, let the cookies cool completely. Place them in an airtight container. This keeps them soft and chewy. If you want them to stay fresh longer, store them at room temperature. They stay good for about a week. You can also add a slice of bread to keep them moist. You can save cookie dough for later use. Scoop the dough into balls and place them on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookie dough balls to a zip-top bag. They last for up to three months in the freezer. When you’re ready to bake, just take them out and bake straight from the freezer. For best results, use glass or plastic containers with tight lids. These keep air out and moisture in. Avoid metal containers, as they can change the cookie's taste. Clear containers also let you see your cookies easily. You can even label them with the date to keep track of freshness. For the full recipe, check back to ensure your cookies are always a hit! No, you can't taste the avocado in these cookies. The avocado adds a creamy texture and moisture. It blends well with the sugars and chocolate. Your cookies will still taste sweet and rich. If you try these cookies, you will love the mix of flavors. To make these cookies dairy-free, simply replace the unsalted butter. Use coconut oil or vegan butter instead. Both options work well and keep the cookies soft. Just melt them like you would with regular butter. This swap keeps your cookies delicious and dairy-free. If your cookies spread too much, try chilling the dough. Refrigerate it for about 30 minutes before baking. This will help firm up the dough. You can also add a bit more flour to the mix. Just a little bit can help keep your cookies thicker. Baking cookies is a fun and rewarding process. You learned about the key ingredients, essential tools, and the substitution options to make your cookies perfect. I shared clear steps for mixing, baking, and achieving the right texture. Don’t forget to store any extras correctly. You can also create your own twist with variations like gluten-free or vegan cookies. Experiment and enjoy this process. Happy baking!$

Avocado Chocolate Chip Cookies

Indulge in a delicious twist on a classic treat with these Avocado Chocolate Chip Cookies! Made with creamy avocado, this recipe offers a healthier alternative that doesn't sacrifice flavor. Discover how simple ingredients come together to create soft, chewy cookies that will wow your taste buds. Ready to bake a unique dessert everyone will love?

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Ingredients

1 ripe avocado, mashed

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large mixing bowl, combine the mashed avocado, brown sugar, granulated sugar, melted butter, and vanilla extract. Mix until smooth and creamy.

Add the egg to the mixture and whisk until well incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the chocolate chips gently.

Using a tablespoon, drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers look slightly soft.

Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 22 minutes | Servings: 12 cookies

- Presentation Tips: Serve these cookies in a nice cookie jar or arrange them on a decorative plate. Dust with a light sprinkle of sea salt for an extra touch!