Double Chocolate Chip Avocado Cookies

I was asked the other day what autumn means to me, and what I do in autumn that makes me the happiest. To me, autumn is hands down the best cooking season. The flavors and seasonal produce, the temperature outside, the holidays - food ties it all together. I am the happiest when I'm curating new recipes to make for people I love. My mom is coming over for dinner next week and I'm already excited about the recipe hunt for that special occasion. 

In the last 10 months, I've faced a new challenge: cooking without dairy. Now that I am with someone who is allergic to dairy, I've expanded my horizons to include vegan and dairy-free blogs, and taught myself the art of substitutions. These cookies are one of my first baking attempts employing the substitution technique. Because, gosh darn it, I will bake chocolate chip cookies for my boyfriend. 

Gratitude journal entry: I'm grateful for the dairy free cooking movement. There are now so many recipes and products available to substitute out the white stuff that I can cook the things I love in creative, healthier ways and share them with N.

I spotted this recipe on True Aim. 

Double Chocolate Chip Avocado Cookies

1 Medium Ripe Avocado

4-5 tablespoon Honey (Agave, or Stevia)

1 Egg

1 teaspoon Vanilla Extract

½ cup Peanut Butter or Almond Butter

½ cup Cocoa Powder

½ cup Chocolate Chips (Cacao chips, or dark/semi sweet)
Sprinkle brown sugar

Preheat your oven to 350 and prepare a baking sheet with parchment.

Cream together the avocado and sweetener until smooth. Then add the egg and mix until no lumps remain.

Next add the peanut butter and slowly add the Cocoa Powder 2 tbs at a time. If the mixture looks too sticky, leave 1 or 2 tbs out. You want the consistency to be smooth just like the peanut butter. Stir in the Chocolate Chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickle in one corner and squeeze out 1 inch rounds onto the parchment. (Or scoop them with a spoon, like I did.) *I also sprinkled brown sugar on the top.

Bake for 10-12 minutes or until the middle of the cookies look set, not shiny. Makes 12-18 cookies. Store in the refrigerator.