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You guys. These cookies are delicious. Like oo-ey gooey chocolate-y deliciousness. But before I get into those let’s talk a bit about the weekend shall we?
So Friday night my friends and I went out for dinner and drinks at 8:30 pm. By this I mean that I ate dinner at 5:30 because I was starving and opted for drinks only at 8:30. Seriously though by the time I get home from work I’m basically starving. Four thirty approaches and I’m like YAAAAS and then I get home and raid my cupboard/refrigerator/freezer for something quick. This happens daily, actually, so I knew there was no way I was going to be able to make it until 8:30 to eat. Props to anyone who can do that aka all of my friends aka I suck. Ah well.
After dinner/drinks we went out to a bar called Buckheads. Now let me tell you about Buckheads.. it’s one of those bars where there’s always a line out the door and you have no idea why. It’s a pretty gigantic bar so I never really get it. My friends and I were on “the list” which you’d think would mean we’re the most legit people in Pittsburgh but almost everyone is on some sort of “list”…which actually explains why there’s always a line out the door. ANYWAY, we ended up having a great time. I always have a great time when I’m out with friends. Miguel was actually there too with his friend who was in town, so that was like an added bonus.
Ok so that was just Friday night. If I told you about my whole weekend this post would be entirely too long. Maybe I’ll talk about the rest of my weekend later this week (talk about foreshadowing). Now as for these cookies..
You’d never know there was an avocado in them. The avocado makes the cookies extremely soft. The first time I made these I mashed the avocado by hand and when the cookies were done baking I thought 1) YUM and 2) I wonder if these would turn out any differently if I mixed everything together with a mixer rather than by hand? Sooo I bought a mixer #dedication #impsycho. Turns out it makes no difference, so if you’re mixer-less like I was no worries—these babies will turn out just fine! I also used half white chips and half chocolate chips because I was running low on white chips, but you can use one or the other if you have a preference 🙂
- 1/2 cup coconut flour*
- 1/2 cup whole wheat flour
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tbsp brown sugar
- 1/2 tsp baking soda
- 1 ripe avocado
- 1 egg
- 2 tbsp maple syrup
- 2 tbsp milk of choice
- 1 tsp vanilla
- 1/3 cup chips chocolate or white chocolate or both
- *Can substitute for regular or whole wheat flour
- Preheat oven to 350°.
- Place dry ingredients (flours, sugars, cocoa, and baking soda) in a medium bowl and mix together.
- In a separate bowl, mash the avocado; add wet ingredients (egg, vanilla, syrup, milk); mix wet ingredients together either by hand or with a mixer.
- Combine wet and dry ingredients into one bowl and mix together.
- Once mixed, add chocolate chips.
- Place dough on a parchment-lined cookie sheet. I used small-medium sized balls and then smashed them down a bit with a spatula so they were a bit more flat.
- Bake for approximately 8 minutes so that they are cooked through but still soft.
Q: What time do you usually eat dinner?
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