Avocado Cinnamon Pecan Chocolate Chip Cookies

Get Started

Servings:

• Recipe serving size: 1 cookie
• Number of servings: Adjust Reset

Ingredients:

• 1/2 cup whole wheat flour
• 1 3/4 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. cinnamon
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1 cup granulated monkfruit sweetener (golden monkfruit sweetener, if possible)
• 1/4 cup pure maple syrup
• 1 tsp. vanilla extract
• 2 large eggs
• 1 1/2 cups chopped pecans
• 1 cup dark chocolate chips

Instructions:

1. Preheat oven to 350 degrees.
2. In a medium mixing bowl, put together the flours, old-fashioned rolled oats, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, whisk together the avocado, monkfruit sweetener, maple syrup, vanilla and eggs just until incorporated (do not over-mix).
4. Using a wooden spoon, slowly add the dry ingredients into the wet ingredients, just until incorporated and smooth.
5. Fold in the pecans and chocolate chips.
6. Using a small ice cream scoop or spoon, scoop out 1-Tablespoon cookie rounds and drop them onto a parchment-lined baking sheet. Press down with the back of a spatula, bottom of a glass or back of a spoon.
7. Bake for 8 minutes or until golden brown around the edges. (Note, cook time may vary slightly depending on the pan you use and your oven, so for the first batch check the cookies after 8 minutes and if they need slightly longer allow them to bake until golden-brown around the edges.
8. Remove from the oven and allow to cool for 10 minutes on the pan before moving them to a cooling rack. Serve immediately, or store in an air-tight container in the refrigerator for up to 5 days.