A little buttery, a little fudgy and slightly crisp, these Chocolate Chocolate Chip Cookies bring all the goodness of avocado oil and are kid approved!Print
- 1 cup whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup coconut oil, softened
- ⅓ cup Chosen Foods Avocado Mayo
- ¼ cup brown sugar
- 2 tbsp maple syrup
- ½ cup mini chocolate chips
- Line a large baking sheet with parchment paper
- Combine flour, cocoa powder, baking soda and salt in a small bowl. Set aside
- In a large bowl, beat together coconut oil, avocado mayo, sugar and maple syrup at medium speed, 2-3 minutes until creamy
- Reduce speed and slowly add flour mixture and continue beating until well incorporated. Fold in mini chocolate chips and refrigerate the dough for 15 minutes. In the meantime, preheat the oven to 375F
- Working with 1 ½ tablespoon at a time ( we like to use a small ice cream scoop), scoop 12 cookies onto the lined baking sheet. Lightly flatten them using the palm of your hand
- Bake for 10 minutes and let them cool completely before serving
- Category: Dessert
- Cuisine: Kosher / Vegetarian
One of the challenges I look forward to the most every summer, is baking a birthday cake for my nephew, Zeke. We started this tradition years ago, when he was just a little boy. Every year, I try to outdo myself when it comes to "outrageousness". And every year it gets more challenging, because this now almost 16 year old teenager has become increasingly harder to please. And I mean that in the best way possible.
Putting cooking competition shows aside, I've never met a kid with a more refined palate than my nephew. A lot of kids are picky eaters, we all know that. But this is different. Zeke likes good quality food, and doesn't settle for just anything average. For instance, he might love pizza, but won't eat just ANY pizza. Same with sushi and many other foods, even desserts! And he has the ability to identify ingredients, even when there's only a hint of them, and ESPECIALLY if it's something he's not too fond of.
And that's why he has become one of the main taste testers for our recipes.
As much a he loves good food, Zeke definitely has a sweet tooth. With that said, any dessert that is on the "healthier" side (and by that I just mean made with less sugar, or whole wheat flour, etc) ... not really his favorite. And that's exactly why I knew what his reaction would be when I brought over these cookies for him to try.
Zeke: "What are these?"
Me: "They're chocolate chocolate chip cookies. Try them , you have to tell me if they're good enough to post on the blog"
Zeke: Picks one up, looks at it for a few seconds. "What's wrong with them? Are they healthy? They're healthy aren't they?"
Zeke: Takes a bite. "Mmm! They're good! Are they gluten free or something?
Me: "No, they're not gluten free. They're good though, right?"
Zeke: Finishes the cookie. "Yeah, yeah they are!"
Me: Happy dance
And best of all, I got away with not telling him they're made with whole wheat flour and avocado oil mayo instead of plain eggs. Because let's be honest, what are the chances of him even taking a bite if he knew?? So technically I didn't lie to him... just didn't disclose all the information.
I know that using mayo in a cookie recipe is a little out of the ordinary. But when our friends at Mambo Sprouts sent us some Chosen Foods awesome products to try, we wanted to come up with something creative and out of the box.
The avocado oil mayo takes the place of some the fat and the eggs that are present in a traditional cookie recipe. It's made with pure, non- GMO avocado oil as the first ingredient (which is high in hearth healthy Omega 9 fatty acids) and in this case, it gives the cookies a rich, buttery texture.
Not just kid approved, Zeke approved!
Hope you enjoy it 🙂