In addendum...

Ok.

So....need met. Crisis averted...with some oatmeal chocolate chip AVOCADO coconut cookies.....

...now...I was skeptical, especial since I like the simple versions of things...and I definitely got a bit carried away...but they were delicious!
Even my dad, who likes a limited amount of things tainting his chocolate intake, was pleasantly surprised by the delicious treats...even if they did have avocado in them. :)

Recipe from London Foodie in NY:

Oatmeal chocolate chip cookies (with avocado)
Please don’t be afraid of the avocado! No one will know and you’ll feel so sneaky feeding people cookies with avocado! If you don’t like coconut just replace the measurement with 50g/1/2 cup oats. These taste even better if you keep the dough in the fridge for a day before baking and the dough freezes well too- which is a good thing because these are best eaten fresh out of the oven.

Makes: about 30 cookies
Difficulty: eating just one
Diet Facts: hmmm…..

110g/1/2 cup butter, softened
125g/ 1/2 cup peeled, mashed avocado flesh (about 1/2 avocado)
100g/ 1/2 cup packed light brown sugar
100g/ 1/2 cup sugar
1 egg
1 teaspoon vanilla
150g/1 cup plain flour (or whole wheat pastry flour)
1 tsp baking soda
1/2 tsp salt
180g/2 cups rolled oats
50g/1/2 cup shredded coconut (dessicated will make a denser cookie)
170g/6 oz chocolate chips (or chopped chocolate)
1/2 cup chopped walnuts (optional)

1. Heat the oven to 190C/375F/Gas. Beat the butter until smooth, add the sugars and beat for 2 minutes, or until light and fluffy. Gently beat in the avocado until blended.

2. Add the egg and vanilla extract and mix thoroughly.

3. Sift the flour, baking soda and salt into the butter mixture and mix well. Stir in the oats and coconut. Fold through the chocolate chips and walnuts (if using).

4. Drop into tablespoonful-sized balls onto a baking sheet and bake for 10-15 minutes, or until lightly golden and crispy.


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