Whenever my daughter sees me pull out the mixing bowl and measuring cups she asks, “Whatcha making?” Then, depending on my response, she’ll either join me or shrug her shoulders and walk away. Thanks, kid, I’m really feelin’ the love…. Chance are though, if my response is, “Cookies!” she’ll pull up a stool to give me a hand.
I think the reason kids love cookies so much is because given their size, they usually get to eat more than one!!! Let’s face it, the more the merrier when it comes to dessert, so if you can have
four two little cookies instead of one slice of cake, it FEELS like more of a treat. This particular cookie is small, bite-size really, so you can enjoy a few without feeling guilty. Inspired by a vegan chocolate chip cookie recipe, and made with banana and avocado, these cookies have the chocolately goodness and texture of a brownie with the added bonus of extra fiber, potassium and Omega 3s. If your kids WATCH you make these cookies, they may be suspicious of the green puree that gets creamed into the butter and sugar, but if not, they’ll be none the wiser. You really don’t taste it, especially once the cookies cool completely. Now look at this picture and tell me, what kid wouldn’t want to eat this cookie?!?! Enjoy! 🙂
For best texture and flavor, enjoy these cookies when they have cooled completely.
- 1 overipe banana, diced
- 1/2 an avocado, diced
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup sugar
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2/3 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1 cup dark chocolate chips (I use Ghirardelli 60% dark chocolate)
- Preheat oven to 350 degrees.
- Whisk together flour, cocoa powder, baking soda and salt in a bowl, set aside.
- Puree the diced banana and avocado in a food processor until completely smooth.
- Using a stand mixer with a paddle attachment or a hand mixer with double beaters, cream together butter and sugar for one minute.
- Add puree and vanilla, mix on medium speed for minute.
- Scrape down the sides of the bowl with a spatula, mix until creamy, about another minute. Gradually blend the dry mixture into the creamed mixture.
- Stir in chocolate chips.
- Using a tablespoon or a medium cookie scoop, make balls of dough, then roll them in your hands and flatten slightly on a parchment paper or Silpat lined baking sheet. They don't spread much, so you should be able to fit about 12 cookies on a baking sheet.
- Bake for 10 - 12 minutes or until dough no longer looks wet in the center of each cookie.