Vegetology
A BLOG ABOUT FOOD AND ITS LOVE RELATIONSHIP WITH HEALTH
|recipe copyright by: Vegetology|
*Yields 19 cookies
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1 avocado
1+1/2 tsp. baking soda
2 egg whites
1/4 cup honey
1/2 cup packed brown sugar
2 tsp. vanilla extract
1/4 cup coconut oil, room temperature
1 tsp. baking powder
3/4 tsp granulated sea salt
3/4 cup rolled oats
1 cup dark chocolate 60% cocoa natural Ghirardelli chips
Begin by cutting the avocado in half & removing the pit. Scrape out the avocado meat, and add to a large bowl. Add the coconut oil, honey & brown sugar. Combine until a creamy consistency is created (within a few minutes), adding in the egg whites. Continue to mix on low if using a Kitchenaid, and add the vanilla extract. Scrape down the sides of the bowl as needed. Add the flours, salt, baking powder & baking soda to the bowl, continuing to mix. At this time you can increase the speed. Once all of teh ingredients are combined, add in the oats, slowly folding them into the other ingredients. Fold in the chocolate chips, then covering the bowl with plastic wrap. Allow to refrigerator for a minimum of 1-2 hours.
Preheat oven to 325. Layer two baking sheets with parchment paper. Using a large spoon scoop dough and form into balls. Set on parchment paper and flatten dough only slightly with the palm of your hand. The dough should be roughly 2" wide. Repeat with remaining dough. Bake cookies in middle rack of oven 15-18 minutes, watching them carefully as ovens vary in cooking times & temperatures. The cookies should be slightly golden brown. Give them another minute to cook if they are not firm. Remove pans from the oven & allow the cookies to cool 5-10 minutes before transferring to cooling racks. Store in airtight continaers in teh fridge for 7-11 days. May also be frozen to preserve longer.
{Avocado Dark Chocolate-Chip Cookies}
|recipe copyright by: Vegetology|
*Yields 30-35 cookies
1+1/2 cup whole-wheat flour
1/2 cup +2 Tbs tapioca starch
1 tsp. baking powder
1/4 tsp. fine grain sea salt
1/2 cup coconut oil, room temperature
1/2 cup +2.5 Tbs honey
2 egg whites
1 flax egg (3 Tbs water + 1 Tbs ground flax, set until a gel forms)
3 tsp. vanilla extract
additional whole-wheat flour for rolling out cookies
optional: additional organic sugar for dusting the tops of the cookies
Begin by sifting the whole wheat flour, tapioca starch, baking powder, and sea salt to create the dry mixture. In a large, separate bowl, beat butter, 1 flax egg (after allowing to set for 5 minutes to create a gel), and 1 egg white on low until combined and creamy (I recommend using a mixer or electric hand-mixer, but using a whisk is optional). Then, add the honey and vanilla. Beat a little longer, using your judgment with speed, until combined. Add ½ of the dry mixture, and beat on low. Add the last egg white and mix until the dough becomes thick.
Cover and chill the dough for 1 hour.
When taking the dough out of the fridge after 1 hour, if it is a little firm (depending on the temperature of your refrigerator), just remove the dough from the bowl, and set it in a new, room temperature bowl. The warmth of your hands will soften it.
Preheat your oven to 325.
Lightly dust a clean surface or wax paper, with whole-wheat flour. Rub flour on your rolling pin and grab a handful of dough. Form the piece of dough into a ball shape and flatten a little. Roll out dough ¼” thick. Set your cookie cutters in some whole-wheat flour before using. Set the cut out cookies on parchment lined cookie sheets. If using sugar to dust the tops, sprinkle regular or colored sugars across the tops of each cookie. Bake the cookies 9-17 minutes, depending on which batch you are baking and the strength of your oven. My first batch baked at 17 minutes because the first set of cookies usually cook a bit slower, as the oven hasn’t been on for an extended period of time. My second and third batch into the oven took exactly 9 minutes. Test the cookie to the touch, to determine through their firmness if they are done baking. They won’t turn golden brown on the edges unless they are a bit overdone, so do not use that to determine if they are baked through. 8-10 minutes for batch two & three will be adequate. If not, add increments of 2 minutes until they are finished baking. They will be slightly soft on the tops, but still firm.
Cool on wax paper or a cooling rack. These cookies are absolutely delicious warm or at room temperature! Keep in an airtight container at room temperature or in the refrigerator (which is where they will store longer & fresher!). They can also be frozen.
{Whole-Wheat Honey Cookies}
