Avocado Chocolate Chip Cookies

Tea is my comfort food. Since I am naturally a morning person and scare my husband away with needless and endless chatter if caffeine enters my body before 11 am, I enjoy my tea religiously as an afternoon pick-me-up while my boys are napping.

To accompany my daily cup of tea, I love a nice little stack of cookies: Sugar Cookies if I'm feeling indulgent or these Avocado Chocolate Chip Cookies if I'm feeling 'healthy'.

Around the time that I happened upon this recipe, my midwife (I was 8 months pregnant with my second son) advised me to pack as much protein as I could into every morsel that entered my mouth to aid in baby's brain development during those final weeks in utero. Thus, these nutrient packed cookies were created.

Months later my toddler and I still enjoy our "cado cookies" every afternoon. I usually omit the chocolate chips in half the batter for my little one.

This recipe yields 4 dozen large cookies.

{Avocado Chocolate Chip Cookies}

adapted from this recipe

1 ripe hass avocado

1 large zucchini, shredded

1/2 c. butter, room temperature

3/4 c. brown sugar

2 large eggs

2 t. vanilla

1 t. baking soda

1/2 t. baking powder

1 t. salt

1 c. whole wheat flour

1 c. almond meal

1 1/2 c. old fashioned oats

1 c. dark chocolate chips

Preheat oven to 350 degrees. Beat avocado with handheld mixer for one minute. Add butter and sugar and beat until fluffy. Add eggs and vanilla. Beat. Add dry ingredients with the exception of the oats and beat until just blended. Stir in oats and chocolate chips.

Scoop by heaping tablespoons onto a baking sheet lined with parchment paper and bake for 12 minutes.

{enjoy!}