These chocolate chip cookies replace butter with avocado for a healthier, lower fat, alternative, rich in Vitamin E and monounsaturated fats, for brain health. They are green too, and deliciously soft and chewy. Cookies and other baked treats are allowed up to 5 times a week in the MIND diet, that promotes brain health.
- Avocados are rich in monounsaturated fats, needed for a healthy nervous system. They are also packed full on Vitamin E, which the vitamin the most Americans do not meet the recommended daily allowance of, and needed for the functioning of a healthy nervous system.
- Dark chocolate is rich in mood lifting theobromine and phenylethylamine. It’s also bursting with flavonols that are inflammatory and protect against cognitive decline. Dark chocolate is also packed with minerals including iron, magnesium, zinc, selenium, and manganese.
1 ¾ cups of all-purpose flour
½ heaped cup of granulated sugar
¼ cup of dark brown sugar
1 large egg
1 large ripe avocado
1 tsp of bourbon vanilla extract
½ tsp baking soda
sprinkling of cracked sea salt
1 cup of dark chocolate chips
- Preheat over to 350o
- Beat avocado with sugars using an electric whisk until creamy. You want to make sure all the bits of avocado are smushed up.
- Add in the egg and whisk lightly.
- Then add the vanilla extract.
- Sift in the flour, baking powder and salt. The batter will be a little runnier than if you used butter and isn’t as “doughy” but that’s okay.
- Fold in the dark chocolate chips until well mixed, but don’t overmix the batter.
- Line a baking tray with parchment paper.
- Spoon the batter into the parchment paper. My cookies were a large spoonful each which made 10 cookies.
- Put on lowest shelf of over for about 12-15 minutes, or when they slightly brown. Don’t let them overly brown, they should be green. Sometimes they can take a little longer to cook. Stick in a knife or toothpick in them to see if they are cooked. Remember they should be soft.