The idea for these cookies came to me when I got shocked by a bolt of static electricity getting out of my car on a hot day in Riverside, CA. I was thinking of a way to replace some of the butter in a cookie and yet still keep the richness; the green glow they emit was only a cool side effect.
We started with a basic Peanut Butter Cookie recipe as the baseline. We added the almond extract because after tasting the dough, we needed something to bring out the subtle creamy flavor of the avocado. The chopped almonds add great texture.
These make for a light, fluffy, almost cake-like cookie. It you are looking for a dense, crumby cookie with a snap, then look elsewhere. They are also not ridiculously sweet, I might go as far as to call them, "an adult cookie" - with no XXX connotation intended.
Avocado Almond Cookies (printable recipe)
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter, room temperature
- 1/2 cup smashed ripe avocado
- 1 egg
- 1/2 teaspoon almond extract
- 1/4 teaspoon vanilla extract
- 1 1/4 cup flour
- 1 cup chopped almonds plus 24 almond slices to top each one
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat the oven to 375. Cream the butter, avocado, and sugar together for 2 minutes; a stand-mixer works well for this or you could do it with a whisk and get your daily workout in for the day. Once they are well incorporated, mix in the egg, the vanilla, and the almond extract.
In another bowl, combine the flour, baking soda, baking powder, and salt well. Add this dry mixture to the stand mixer in three batches so that you don't make a flour explosion. Mix just until they come together, do not over mix.
Use 2 teaspoons to portion out each cookie onto a baking sheet; we lined it with parchment paper so that they wouldn't stick. Place an almond sliver into the top of each one before you pop them into the oven. Bake for 5-8 minutes or until they develop a nice golden brown crust on the outside.
Makes about two dozen cookies.