One fine morning, after discovering that the avocados bought for a culinary preparation, unfortunately, failed, were already at an advanced stage of ripeness, I had to use them differently! I thought, okay, I’ll add one to the salad planned for dinner, but I had absolutely no idea what to do with the other! Fortunately for me, in these moments of absolute necessity, my extremely pragmatic side emerges, which combines the interest of never throwing away food purchased for any reason, with the desire to experiment beyond the real possibilities of a successful outcome! That’s how these cookies with avocado pulp instead of butter were born, perfect for those who are lactose intolerant. Additionally, they are also completely gluten-free, because they are made with rice flour and almond flour. To ensure myself some success, I then chose to enhance them with chocolate chips, but honestly, I’ll tell you I was rather skeptical! And equally sincerely, at the first bite, I thought that something in the dosage might need some tweaking. At the second bite, however, I thought they weren’t that bad and that, all in all, the doses were fine, but after the third, I was already stealthily reaching into the tin box that housed them to grab more! Do you want to know the funniest thing? When I let my husband taste them, without of course giving him any clues about the ingredients, the first thing he said was that they were buttery! Can you believe it? My chocolate avocado cookies were defined as buttery without a single gram of butter! What can I say? For me, a great success, which I now share with you, hoping for your captatio benevolentiae! One thing is certain, I will make them again very soon!

CURIOSITY: Did you know that the avocado is also called alligator pear? The avocado was described by the conquistadors as a fruit “abundant, with excellent taste and with a pulp similar to butter – so much so that it can even be used in making desserts. Beneficial properties: the avocado is a precious source of minerals (potassium, sodium, iron, and phosphorus) and lipids considered beneficial for our body. Like all foods of plant origin, the avocado does not contain cholesterol, not to mention that its glycemic index is 10, hence very low. The avocado is also a source of vitamins, particularly vitamin A, vitamin C, and vitamin E. This is a set of vitamins that help our body protect against aging, strengthen eyesight, and immune defenses. Let’s not forget that the avocado is also a source of carotenoids, whose absorption by our body is facilitated by the lipid content of this fruit. Finally, it contains omega-3 fatty acids, renowned for their anti-inflammatory properties. Avocados should be purchased when ripe. How to check? Look and touch: the fruit should feel soft to a light touch of the fingers. If the avocado is still unripe, to speed up ripening, close it in a paper bag and keep it at room temperature for 3-5 days. If it is already ripe, it can be stored in the fridge for a maximum of 5-6 days.

Difficulty: Very Easy
Cost: Expensive
Rest time: 2 Hours 15 Minutes
Preparation time: 15 Minutes
Portions: 40
Cooking methods: Electric oven
Cuisine: Italian

1,693.38 Kcal

calories per serving

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Energy 1,693.38 (Kcal)
Carbohydrates 243.19 (g) of which sugars 106.54 (g)
Proteins 32.98 (g)
Fat 70.98 (g) of which saturated 6.00 (g)of which unsaturated 13.65 (g)
Fibers 18.01 (g)
Sodium 706.16 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 3/4 cups rice flour
1 cup almond flour
1 avocado (small approx. 110 g.)
1/2 cup brown sugar
1 egg
1/4 cup chocolate chips
1 pinch salt

Tools

1 Mixer
1 Bowl
1 Wooden spoon
1 Cookie cutter
1 Rolling pin
2 Parchment paper
1 Baking tray
1 Mat
1 Cooling rack

Preparation

Blend the pulp of your avocado in a mixer until you obtain a thick cream (fig. 1).
In a bowl, mix the flours, sugar, and a pinch of salt (fig. 2).
Then add the egg and continue mixing (fig. 3).
And finally, add the blended avocado pulp (fig. 4).
Start kneading with your hands (fig. 5).
Halfway through the process, add the chocolate chips and continue working by transferring the dough to a well-floured surface until it forms a ball (fig. 6).
Let it rest for at least 2 hours in the fridge, but overnight would be better. Then roll out the dough between two sheets of parchment paper to a thickness of about 1/8 inch (fig. 7).
Cut out your cookies with the appropriate cookie cutter until all the dough is used up (fig. 8).
Place them on a baking tray lined with parchment paper well-spaced apart and bake them in a preheated oven at 350°F for about 12 minutes (fig. 9).
Once baked, let them cool completely on a cooling rack before serving.
If desired, sprinkle with powdered sugar. And voilà… your chocolate avocado cookies are ready to be enjoyed!
Bon Appetit from FeFe’s kitchen!
Try my even more indulgent version by dipping them halfway in melted dark chocolate and garnishing with chopped pistachios! An absolute delight!