This recipe came about as I was craving cookies, but didn’t have one of the key ingredients in baking cookies on hand… BUTTER. I scoured my cupboards and fridge and came across half of an avocado and remembered hearing, on a few occasions, that it can be used as a substitute for butter. (** a huge added bonus about the avocado is that it cuts the calories from butter by over 75%!!!) I also found marshmallows, chocolate chips, and almonds in my pantry which reminded me of rocky road ice cream. Aaaaaand Voila! A new (and lower calorie than the original) sweet treat was born!

You will need:

1/2 cup Avocado (roughly half of a medium sized avocado)

1/2 cup sugar

1/2 cup plus 2 Tbs brown sugar

1 egg

1 tsp vanilla extract

1 1/4 cup flour

1/4 cup unsweetened baking cocoa powder

1/2 tsp baking soda

1 tsp hot water

1/4 tsp salt

1/2 cup chocolate chips

a heaping 1/2 cup mini marshmallows

1/2 cup sliced almonds (or whatever nut you prefer)

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First, get your stuff ready. You’ll need a mixer or a strong arm and a spoon for this one. Also, preheat your oven to 350 F.

In your mixing bowl toss in your 1/2 cup of avocado.

Next, toss in your two kinds of sugar.

Cream your avocado and sugar in your mixer on medium for about 1-2 minutes until homogenous mixture is achieved.

 

Next add in your egg and vanilla. Beat on medium low just until they are mixed in.

 

Dry ingredients are next… with your mixer on medium-low (to avoid a powdery explosion) slowly add in your flour and cocoa powder. Mix until completely incorporated.

Now, mix together your warm water and baking soda and pour in. Add your salt as well and mix to incorporate.

 Now it’s time for the goodies! Slowly add in your chocolate chips, marshmallows (I really recommend a large 1/2 cup… way more fun) and nuts. Stir to incorporate.

You want to line a cookie sheet with a silpat liner or parchment paper. These suckers tend to stick because of all their marshmallowy goodness (btw automatic spellcheck recognizes “marshmallowy” as a word…. that’s just the best)

 

Using a tablespoon, spoon heaping spoonfuls on to your baking sheet about an inch and a half away from one another.

Bake at 350 F for 12-15 minutes… depending on the texture you prefer- less time for more gooey, more time for less gooey. With a good spatula, and being very careful to get underneath the whole cookie, transfer onto a cooling rack. Once they are cool enough to touch, they are cool enough to eat! ** Yield 10-12 cookies, for the usual 2 dozen just double my recipe.

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