Avocado is a great way to substitute butter in a dessert recipe.
Ingredients
1 avocado (4 1⁄2 ounces)
1⁄2 cup (1 stick) unsalted butter, at room temperature
1 1⁄2 cups dark brown sugar
2 large eggs, at room temperature
2 tsp. pure vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. coarse salt
1⁄2 tsp. baking powder
1 1⁄2 cups old-fashioned rolled oats
1 3/4 cups semi-sweet chocolate chips
Directions:
Cut the avocado lengthwise, removing the pit and the skin. Place the
flesh in a large bowl, add the butter and the brown sugar. Combine until
texture appears fluffy and creamy - this should take about three
minutes.
Add the eggs one at a time, then add the vanilla extract. Add the
flour, baking soda, salt and baking powder, combining slowly and
ensuring that you do not over-mix the batter. Add the oats and the
chocolate chips, mixing well. Refrigerate for 1 hour.
Next, preheat the oven to 325°F and line a baking sheet with
parchment paper. Using wet hands, roll the dough into 12 balls,
flattening the cookies with the palm of your hands, creating 2 1/2-inch
disks. Place on a baking sheet and bake for 20 minutes. The cookies
should be slightly golden brown on the edges, but soft in the middle.
Remove from the oven and leave to rest for at least three minutes.
Transfer to a cooling rack, then serve immediately or store in an
airtight container in the refrigerator for five days. The cookies may
also be stored in the freezer for up to three weeks.
