Avocado Cookies

Don’t these look yummy? They were. They absolutely were. A few weeks ago Tyler informed me that he had learned from the infallible Alton Brown that you could substitute avocado for butter and shortening when baking. Since I’m always on the lookout to make unhealthy treats a little bit healthier, I decided to try this idea out. So with Austin as my partner-in-cooking I set out to reinvent Mom’s chocolate chip cookies. I replaced all of the shortening and two-thirds of the butter with pureed avocado (I didn’t have enough avocado, otherwise I would’ve done all avocado.) It was quite the interesting concoction: green, wet, sticky, and a bit stretchy. I had to experiment with the cooking times quite a bit to get them so they were cooked on the inside and outside without burning but the final result was delicious. The cookies looked different but besides the slightly different texture, they tasted almost exactly the same. I will try this again. Project Status: Success!