In bowl, combine flour, baking soda, and salt. In another bowl, use hand-held mixer on medium speed to beat avocado with sugar and brown sugar until dissolved. Add egg and beat until well mixed.
On low speed, blend in flour mixture. Fold in chocolate chips. Spoon about 2 tablespoons of dough per cookie on a lightly greased baking pan, spacing cookies 2 inches apart.
Bake cookies for 6 minutes. Using a flexible spatula, gently shape cookies to make them round and about 1/2 inch thick. Bake 6 to 9 more minutes, until cookies are golden on the edges and slightly firm to the touch in the center.
Cool on baking sheet for 5 minutes, then use wide spatula to transfer cookies to wire rack and cool completely.
Note: The baking ratio for replacing butter or oil with Avocado is 1:1.
Variations: Add 3/4 cup chopped walnuts or pecans, if desired.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Chocolate Chip Cookies
Amount Per Serving 24
Calories 90 Calories from Fat 0
% Daily Value*
Total Fat 3.5g 4%
Saturated Fat 2g 9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg 3%
Sodium 55mg 2%
Total Carbohydrates 15g 5%
Dietary Fiber < 1g 3%
Total Sugars 10g
Includes 10g Added Sugars 20%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0.04mg 0.04%
Iron 0.35mg 2%
* Percent Daily Values are based on a 2000 calorie diet.