Monday, January 23, 2012

avocado oatmeal cookies

by kathleen on January 23, 2012

i have a small problem with impulse purchases.  be it the 4 bags of conversation hearts i grabbed while at walgreens picking up a prescription, an online us weekly subscription i just needed while checking my email (seriously.  the last thing i need), or those tory burch flats ijustreallyreallyreallyreallyHADtohave while replacing my moisturizer at the mall, i would say 90% of my retail acquisitions are unplanned.  buy now, think later.

knowing this about myself, you would think i’d be smart enough to go to the grocery store with a list.  nope.  try again; maybe it will help explain why in the world i came home with 12 avocados from trader joe’s last week.  i will remind you, we have two people in this family.

point of the story: yesterday afternoon, faced with close to a dozen on-the-brink-of-overripe avocados, and having shoved as much guacamole down my husband’s throat as humanly possible, i had to come up with a plan B.

{public service announcement: do not let this appetizing shade of green scare you.  bear with me for another moment.}

thankfully i remembered one of this week’s of the moments that received quite a few comments — !  now, i didn’t have any ripe bananas (of course i didn’t, that would make things way too easy), but i figured i could throw something together.

a few google searches later, i had some inspiration.  i started with my basic oatmeal cookie recipe (pretty similar to this, minus the raisins), but subbed out half of the fat (butter/oil) for avocado (still fat, but oh so much healthier!)  i will let you know i made a batch subbing out all of the butter and oil for avocado.  i don’t recommend trying that version, but hey, who am i to tell you what to do?  i also decreased the oats and increased the flour to make the ratio more even.

it took a little tweaking but i managed to end up with a fairly healthy, whole wheat, husband approved oatmeal cookie recipe.  i chose chocolate chips as my add in (because it was the first thing i saw in my cupboard); you can really use whatever your little heart desires, though!  i think chopped dates would be delicious.  or cranberries, white chocolate, butterscotch… the list is endless.  also nothing wrong with leaving them plain and simple.  the great thing about the avocado substitution is that it does not altar the flavor one bit.

ready?  go!

avocado oatmeal cookies

makes 24 cookies

  • 1/3 cup salted butter (softened)
  • 2/3 cup (100 grams) avocado pulp (ripe)
  • 1 cup packed brown sugar
  • 2 large egg whites (or one whole egg)
  • 1 tablespoon vanilla extract
  • 2 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup rolled oats (not instant)
  • 1/2 cup chocolate chips (optional)

preheat oven to 375 degrees.  using a stand or hand mixer, beat butter, avocado, brown sugar, egg whites + vanilla until smooth.  in a separate bowl, sift flour, baking soda, salt, cinnamon + nutmeg.  spoon dry into wet and mix until just combined.  stir in oats and chocolate chips.  drop by tablespoonful onto a greased baking sheet.  flatten gently.  bake for 12 minutes at 375 degrees until slightly browned.

that’s a wrap, folks!

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