Friday, September 26, 2014

Dairy free Double Chocolate Avocado cookies

It seems like a long long time since I last baked cookies. I'm not sure why, but cookies usually doesn't appeal to me that much. I guess I am more of a cake and bread person in general ;P But lately there has been this hype about this new, all too delicious cookie call Ben's from London in Singapore. Everyone I talked to seems to be raving about how good it is. Hmmm...really? How good can  a cookie be? And just so happen I was in town last week and walked pass that very cookie store (unintentionally) selling Ben's...famous, smelling all too yummy, cookies. BUT! I was so shock to see that each cookie, no bigger then my palm, is selling for $2.60++ etc...EACH. O.M.G. I mean seriously...even if they are really really that good, I refuse to pay that kind of money for a cookie. So being the stubborn me, I tell myself...I am gonna go home and bake me some awesome kick-ass cookies, and save some $$$! Ha!
Did a bit of research and finally came up with this "Dairy free Double Chocolate Avocado cookies". Dairy free? Yup, no butter, no milk, no dairy, period. So this recipe gets it's "fat" from the creamy avocado, which is a nice thing since fat from avocado is a good thing. And to make this recipe even more awesome, I am making it all simple using my handy dandy MaxoMixx blender from Bosch. Life's much easier with this gadget around I swear.
Okay, here is the rundown of all the ingredients you need to bake this cookie. The avocado is probably the most "exotic" item in the whole ingredient list. So remember to prep yourself, buy it earlier and let the avocado ripe nicely before use. A slight give when you press it or when its skin turns dark brown like  you see in the above picture, shows it's good to go. 

Main reason why I use MaxoMixx blender here is I skipped the step of mashing or separately blending the avocado before mixing into the batter. Simply dump all the ingredients in the blender and zap away, easy as that! Can't wait? Let's get on with it!
First, you add all the dry ingredients, flour, cocoa powder, salt and brown sugar into the blender container. I used the XL blade container so there's ample room for all the ingredients.(refer to my previous post on more reviews on MaxoMixx)

Next add the wet ingredients; egg, vanilla and the avocado flesh. Then mount back the blender base unit and switch on the power.
When you're ready, press the button and zap away! Let it run for a couple minutes till it becomes a smooth and creamy consistency.
Tah-dah! Simple as that! Smooth and luscious cookie batter all ready within minutes! Told ya life is easier with this MaxoMixx haha!
Preheat the oven to 170C. Using two spoons, scoop the batter on the baking sheet or silpat. Then gently press in the chocolate chunks on to the dollops of cookie batter. Bake in the oven for 10-12 minutes....you don't wanna over bake these babies. :P
10-12 minutes later.....you have these awesome kick-ass cookies right in front of you. Ben what? And don't get me started on controlling myself on not grabbing one right away to stuff it in my mouth haha! Let them cool completely before you shaft them down ya?

This recipe is a close adaptation from Jamie Oliver's Dairy free, gluten free avocado cookies
 
Ingredient for Dairy free Double Chocolate Avocado cookies (bakes 12-16 cookies) 
1 ripe avocado
1 large egg
1 tsp vanilla extract
1 tsp baking soda
150g light brown soft sugar

50g cocoa powder (I used valrohna)
pinch of salt
70g cake flour

100g large dark chocolate chips or chunky cuts of dark chocolate (65% cocoa)
  • In the MaxoMixx blender XL container, add in flour, baking soda, salt and cocoa powder. No sieving required if you're using a blender, but please do if you are not. :)
  • Then add in the "wet" ingredients, peeled and seeded avocado, egg and vanilla extract. Then blend mixture till smooth, should only take less then 2 minutes.
  • Preheat oven to 170C. Line baking sheets with parchment paper.
  • Scoop out cookie batter on the baking sheet, about a heaping tablespoon each. 
  • Gently press chocolate chunks onto the dollops of batter.
  • Bake in the preheated oven for 10-12 minutes. Do not over bake it, so it is still gooey inside.
  • Let cookies cool completely before consuming or storing them. Enjoy!
Ahhh...yes. Chocolaty, gooey and all so satisfying! The cookie actually taste yummier the following day! So save a couple and not gobble up everything please.

Being a chocoholic myself, I can guarantee this cookie is gonna satisfy any cookie monster or chocolate lover's craving! Yup, who need Ben's when you have Bee's cookies haha! Who's ready for tea break? I am! Komamon too!

Happy baking and enjoy!



11 comments:

dairycream ng said...

I think I'm gonna steal some of my dad's avocados and restart my baking kitchen with this recipe:)

Honey Bee Sweets said...

Yay! Do try it out and let me know how you like them ok? Thanks for dropping by ;)

Yeow Shaann said...

Hi, will it taste different if I am using Hershey unsweeten cocoa powder?

Yeow Shaann said...

Hihi, one more question which brand of chocolate chucks u used in this recipe. ☺

Angie Schneider said...

Avocado and chocolate..a winning combination. These cookies look awesome!

Phong Hong said...

It is interesting that this cookie dough had avocado in it! And oh yeah, how to eat cookie at SGD2.60++ each? That would be RM5++ per cookie. ***faints***

sophie said...

Hello bee, read about your photos being stolen and I thought this might help you:

http://www.lacquerheadsofoz.com/2013/08/how-to-report-stolen-photo-on-instagram.html

and this is the account with the photographs you want reported.
http://instagram.com/nocanno_bb

hope you can get some justice!

Yeow Shaann said...

Hi bees, I baked this cookies and it is heavenly delicious.. but the texture inside iz soft? Mine is soft shld it be this way? Or am i unbake my cookies?

Honey Bee Sweets said...

Hi Yeow Shann,
Actually the cookies are suppose to be gooey inside. But since every avocado weight and size is different, I am not sure if your avocado is bigger then mine and thus causing the extra wetness. I suggest up the flour level by 15g next time when you feel the batter is slightly more wet. Hope this helps!

Anonymous said...

Hi! wonderful recipe, may i know if it 150g of sugar is too sweet? will it change the texture if i cut down the sugar?

Honey Bee Sweets said...

It taste perfect sweetness to me for 150g of sugar. But you can reduce the sugar level if you worry and lower tolerance for sweets.