This morning (a little before seven), the kidabunks asked if we could bake some cookies. Yes! Yes! Yes! I could use a few myself! I've been pretty lenient about baking healthy ever since the holidays (which for us began on November 1st- the kids had a brilliant idea that we should make practice pies, just to be certain that they will be tasty enough for Thanksgiving). Mixing 1/2 white and 1/2 whole wheat flours, instead of just all whole wheat (and some recipes all white flour- sarcastic gasp). Wow, everything is so much lighter, and more delicate, with white flour. Butter, mmmmm butter. Not applesauce. Not Greek yogurt. Butter. Mmmmmm. I almost forgot how beautiful butter looks when it's been creamed with sugar. Butter. Mmmmmmm.
I grabbed a can of black beans so that we can make the chocolate brownie (secret ingredient) cookies (recipe here). These are really good, no really they are! We have baked them for several play dates and no one has ever guessed that they were healthy, you can't taste the black beans. Really, you can't.
Then I noticed we had an avocado that was looking kind of past its prime. I sliced into it, to make sure that it was still green inside and then declared, we are going to bake avocado chocolate chip cookies! Wild One loves sliced avocado, he could eat it everyday. "Are you kidding me?" Wild One was so excited.
Anyway, I've had this recipe pinned for months and was so happy that we were finally going to try it. The recipe came from The Smoothie Lover and it is very kid friendly (except for the hand mixer and well the oven part)
3/4 cup of ripe avocado flesh
1/2 cup of sugar (we used white, her recipe calls for coconut sugar)
1/2 cup of dark unsweetened cocoa powder
1/4 cup of dark chocolate chips
1 T water
1/2 t baking soda
Preheat the oven to 350 degrees. Line a baking half sheet or a cookie sheet with a Silpat.
Combine the avocado and sugar in a medium-sized bowl using a hand mixer until very creamy (and no lumps remain). Mix in the egg. Next, add the cocoa powder and chocolate chips. Stir to thoroughly combine.
In a separate bowl, beat the water and baking soda until the baking soda is completely dissolved. Pour the baking soda solution into the batter, mix well to combine.
(don't forget to add lots of love - that's Grandma's secret ingredient)
Using a tablespoon cookie scoop, portion out 12 cookies. Flatten slightly, as they do not spread out during baking. Bake for 8-10 minutes. Allow to cool completely on a wire rack. Transfer to an airtight container and refrigerate until cold.
Best eaten cold, after resting in the fridge overnight.
So…. the verdict? How did these taste? Like chocolate fudge! Why did we ever wait this long? These are decadent! Did I mention that they taste like chocolate fudge? Now, they don't crisp-up like a cookie. They remained soft and delicate, but they are absolutely delicious! They have the consistency of a truffle that hasn't firmed up yet. The next time we bake these, we are going to try melting the chocolate chips, because the bite from the chip detracts from the smooth texture of the "cookie". Oohhh, I know what we'll do. We won't flatten them out before baking. We'll leave them rounded. After baking, we'll let them do their cooling bit and then we will pop them in the freezer for 15 minutes and coat them in melted bittersweet chocolate. Oooohhhhh yum. Thank you Josefine (The Smoothie Lover).
And another special thank you to My Jeanine, Uncle Keith, "Buddy" and "Lucy" for the awesome drumstick mixing spoons. Wild One loves them! While I was gathering the ingredients, he was drumming away. I did tell you that this all started at 7:30 right?
Here's another chocolate fudge cookie that's healthy and packed with protein from black beans and quinoa. Don't worry no one will be able to tell that these soft, brownie-like cookies are healthy.