Homolka is always looking for ways to slash fat when baking. One of
her most brilliant breakthroughs: substit uting avocado for butter in
her chocolate-walnut cookies. "Avocado is creamy and nearly
flavorless," she says, "so swapping equal amounts mashed avocado
for butter in cookies, cakes, and brownies typically works really well."
DOUBLE-CHOCOLATE-CHUNK WALNUT COOKIES
Preheat oven to 350·. Position racks in the top and bottom thirds. Lightly
oil2 baking sheets. In a large bowl, using an electric hand mixer, beat
together 1h cup raw sugar, 113 cup unpacked dark brown sugar, v. cup
mashed avocado, 1 Tbsp. unsweetened applesauce, 1 large egg white,
and 1 tsp. vanilla extract until sugar dissolves. In another bowl, whisk
1h cup white whole wheat flour, 113 cup all-purpose flour, 113 cup
unsweetened cocoa powder, lf• tsp. baking soda, and lfa tsp. salt.
Fold the dry ingredients into the wet in two batches until batter is well
mixed. Fold in 113 cup semi sweet chocolate chunks and 1h cup finely
chopped walnuts. (Dough will be very sticky.) Cover bowl with plastic
wrap and refrigerate 15 minutes. Drop tablespoons of dough 1" apart
onto prepared baking sheets. Bake until almost set, 10 to 12 minutes.
Let cools minutes; transfer to wire racks to cool completely.
Makes 24. Active time: 15 minutes. Total time: 45 minutes.
Per serving (2 cookies): 152 calories; 5.5 g fat (1.5 g saturated fat) .
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