Avocado Chocolate Chip Cookies

I think I would become a vegetarian just so I never have to cook meat again.

Seriously.

Typically I can manage to cook chicken without running the risk of food poisoning.  But yesterday I had the desire to make meatloaf for dinner.  So at the store I bought a package of lean ground turkey.  I came home, mixed in some worcestershire, bbq sauce, mustard, etc. and put it in the oven at 350F for 50 minutes.  But the freaking thing wouldn’t cook through.  And it should be noted that I thought it was cooked so I took a bite only to realize that it was far too mushy…definitely not cooked.  I think it might have been because I tried to substitute ground oats for the breadcrumbs.  hmmm…

And then to make matters worse, it’s Monday.  And on Mondays I have my Food Bacteriology class.  So I spent the entire hour convincing myself of all the terrible diseases I now have from that one bite.

Less than ideal.

I probably shouldn’t talk about possibly eating raw meat on a food blog.  But here we are.

Anyways, moral of the story.

Don’t make meatloaf. Make avocado chocolate chip cookies instead.

Avocado Chocolate Chip Cookies

makes 16 cookies

[kind of based off these]

1/3 cup buckwheat groats, ground

1/3 cup almond flour

1 cup oats, ground

2 Tbsp flax seed

1/2 avocado, (~heaping 1/3 cup)

1/4 cup brown sugar, packed

1 egg

1/8 tsp salt

1/2 tsp vanilla extract

1/2 tsp water, warm

1/4 tsp baking soda

1/3 cup dark chocolate chips

2 Tbsp buckwheat groats

Preheat oven to 350 F.  In a food processor, combine the buckwheat groats, almond flour, oats, flax seed, brown sugar and salt.  Process until all ingredients are ground into a flour.  In a large separate bowl, use an electric mixer to combine the avocado, sugar, and egg.  To the avocado mixture, add in the vanilla extract and mix.  In a separate small bowl, dissolve the baking soda in the warm water.  Pour the dissolved baking soda into the avocado mixture and mix together using your mixer.  Pour the dry flour mixture into your avocado mixture and combine until a dough is formed.  By hand, mix in the buckwheat groats and chocolate chips.  Roll dough into 16 balls and place on a non stick baking sheet.  Bake for 8 minutes.  Remove from oven and place on a cooling rack for 10 minutes.

Comments

  1. says

    These look delicious! I love when people use avocado in recipes and you can’t tell :)

    And I know what you mean about meatloaf… I just make them in muffin containers to ensure they get cooked!

  2. says

    Hahaha I completely struggle with cooking meat too! Pretty sure I inherited it from my mom, the woman who would cook steak until it was nice and tough and chewy, just to be safe. I can never strike a balance between delicious, juicy chicken and completely-overdone-but-hey-at-least-it-won’t-kill-me-chicken.

    You have a point. I should just make avocado chocolate chip cookies instead.

  3. Cori says

    I cook turkey meatloaf all the time and I’ve found that if you make it free form (rather than in a pan) and cook it at a lower temp (325-350) and finish it at a higher temp it cooks really well.

  4. Brenda says

    Blood freaks me out so I leave all the beef cooking to my hubby… We ate chicken every day the 1st year we were married! Lol

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