I had recently heard about substituting avocado for fats in cooking and baking. I wasn't sure how successful that would be, so I did a bit of research. The internet, of course, yielded tons and tons of answers that pointed to YES, this does work! So I turned to Lindsay from The Lean Green Bean. TLGB is a blog that I've followed for a couple years now, and on more than one occasion have I made one of her recipes. I went to her recipe page and type avocado in the search box. Boom! I saw a recipe for an avocado cookie made with peanut butter pop up. I'm a HUGE fan of peanut butter, so I knew I had to check this recipe out.
Because I'm always careful about everything and don't want to overstep boundaries, I opted to not repost the original text of Lindsay's recipe. You may find it HERE.
I have a tiny little efficiency stove in my apartment, and I have two cookie sheets - a big one, and a small one. I remembered to use the small one this time, because the big one doesn't actually let the door on the oven close, whoops! I don't mind so much when I'm cooking or baking chicken, but baking-baking can be so temperamental I knew that I had to use the small sheet so that the door could close all the way.
While the cookies were doing their thang, I heard some bubbling noises. I peeked into the oven and saw that each cookie had a pretty intense ring of bubbling oil around them. I assumed it was something to do with the avocado, and since nothing seemed seriously awry, I ignored it. I tried to google bubbling while baking with avocado, but the only results I found were all about avocado bubble tea, which sounds amazing to me.
When I pulled my cookies out, they came off the pan quite easily. Because I did not have any chocolate chips to add this time, I opted to sprinkle powdered sugar on top. I think they look pretty!
|I LOVE the fork impression in peanut butter cookies, don't you?|