Avocado in baked goods has been trendy for a while, and you can’t go wrong with this version of the classic chocolate chip cookie. While the avocado isn’t undetectable, it undeniably ups the nutritional ante. So if you’re looking for somewhere to get started, start right here.

Directions

Yields 24 cookies

1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

2. In the bowl of an electric mixer or food processor, cream egg and sugar until light and fluffy. Add avocado and vanilla, and mix thoroughly.

3. Add flour, baking powder, cinnamon, and salt, and pulse (or mix at low speed) until just combined. Fold in the chips and nuts (if using) by hand.

4. Drop the cookies in heaping teaspoonfuls onto the prepared baking sheet and flatten with the back of a spoon. The cookies should be about one inch apart. Bake for 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them longer or they will harden.

Notes:

I find that these cookies taste a lot better the next day.