What can I say about these out~of~this~world cookies?  Well, first, I had no intention of blogging about them.  I had a similar version of these at our friend’s daughters open house.  After one bite, I knew I needed this recipe.  So, recipe in hand, I proceeded to make these.  And change these.  And change these some more.  Until eventually, perfection was reached (at least in my little brain).

Avocados and I have a special kind of relationship.  I LOVE and ADORE almost anything with avocado.  But…..cookies?  Yes.  Even cookies!  Avocados have a beautiful creamy delicious texture.  Plus, they are full of the good fats and oils.  So, I say these cookies are “good” for you.  The original recipe was gluten-free.  But, shamefully, I have not researched my new recipe.  So I dare not say they are gluten-free.  At least not yet.

I am amazed at what ridiculously delicious cookies one can make without flour/oil/butter.  Really…who’d have thunk?  As most of you know, there is not a day that goes by in this house that we do not have the cookie jar full of our Peanut Butter Chocolate Chip Cookies (please disregard the wretched imagery…I think that was one of our first posts~my photog skills have become a tiny bit better since then~holy cow!).  I think after making these, we need a second cookie jar.  They are just that good.  And, FYI, I have eaten 5 of them so far (they are small~ish).  Enjoy!!

Sláinte!

Side Note:  I have found that these cookies taste best the day of or day after baking, due to the Avocado.

Double Chocolate Peanut Butter Chip Cookies

Print Recipe

Servings	Prep Time
24	10 Minutes

Cook Time

15 Minutes

Servings Prep Time 24 10 Minutes

Cook Time 15 Minutes

Double Chocolate Peanut Butter Chip Cookies Print Recipe Servings Prep Time 24 10 Minutes Cook Time 15 Minutes Servings Prep Time 24 10 Minutes Cook Time 15 Minutes

Ingredients

• 1 avocado (about a cup) (very ripe)
• 1/4 cup plus 2 Tablespoons white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup peanut butter (creamy)
• 3/4 cup cocoa powder
• 1/2 semi-sweet chocolate chips
• 1/2 cup peanut butter chips

Servings:

Instructions

1. Preheat oven to 350 degrees
2. Slice avocado in half, remove pit and scrape flesh out with a spoon. In large bowl, mix avocado until creamy and almost no lumps. Add sugar, eggs, vanilla, baking soda, salt and peanut butter until all ingredients are incorporated well.
3. Then slowly add cocoa powder in small increments to avoid a powdery chocolate mess, mix well.
4. Stir in chocolate chips and peanut butter chips. Drop by teaspoonfuls onto parchment~lined rimmed baking sheet.
5. Bake at 350 degrees for 15 minutes, until slightly firm to the touch. Cool on rack for 10 minutes.

Recipe Notes

Inspired by Mrs. Jonick

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