Yield 30 Cookies
I made these cookies after hearing an advertisement on the radio. The ad said to try avocados instead of butter for baking, to reduce the fat, and to add good fat. I came up with these cookies. I think they’re perfect with coffee or tea instead of milk.
- 11/4 cup flour
- ¼ teaspoon baking soda
- Pinch of salt
- ¾ of 1 large, room temperature avocado
- ½ teaspoon Smart Balance Oil
- 1/3 cup sugar
- ¼ cup light brown sugar
- 1 large slightly beaten egg
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1/2 cup chopped walnuts
Preheat oven to 375 degrees. In a small bowl, puree ¾ of a large avocado with a ½ teaspoon of oil (Avocado should measure a ½ cup after it is pureed.)
Using a fork, in a large bowl mix sugar and avocado until it’s silky.
Add vanilla, almond and egg; continue stirring until combined, and set aside.
In a medium size bowl, sift flour and soda and give it a little stir. Using a fork, slowly add flour to the sugar and avocado, mixing until incorporated.
Fold in walnuts, using a non-stick spatula and scraping down the dough from the sides of the bowl; the dough will be a little stiff and sticky.
Keep unused dough refrigerated until all the cookies are baked. Scoop a ½ Tablespoon of dough for each cookie, onto a non greased baking sheet.
Place dough one inch apart and bake for 9-10 minutes-until the edges and peaks are golden. Baking time may vary (10-12 minutes) if a silicone mat is used; the cookies will not stick if you choose not to use a mat. Let cookies cool a bit and remove them from the pan using a metal spatula. Store cookies refrigerated, in an airtight container. Since these are made with avocado, I would not keep them more than 2-3 days. I’m not sure about how they would freeze since this is my first time baking them. They were surprisingly good. As usual I prefer cold cookies. My grandmother’s nurse came for a visit today and she really enjoyed them.