A great recipe from the amazing Skinnytaste cookbook with a sneaky healthy ingredient that you would never guess was in the mix.
Cooking spray or oil mister (optional)
1/2 cup raw sugar
1/3 cup unpacked dark brown sugar
1/4 cup mashed avocado
1 tablespoon unsweetened applesauce
1 large egg white
1 teaspoon pure vanilla extract
1/2 cup (65 grams) white whole wheat unbleached flour (I recommend King Arthur)
1/3 cup (50 grams) all-purpose flour
1/3 cup unsweetened cocoa powder (I use Trader Joe’s)
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/3 cup semisweet chocolate chunks
1/2 cup finely chopped walnuts
- Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.
- In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.
- In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate 15 minutes.
- Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops.
- Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
- Serving Size: 2
- Fat: 6
- Carbohydrates: 25
- Protein: 2
Keywords: cookies, chocolate, dessert