No. 2: Avocado Chocolate Chip Cookies

I know what you must be thinking, avocado's in cookies that is the weirdest thing ever! I know that is what I thought too. So I read an article, I can't find it now... but it said that you could replace butter in baking with avocados, since avocados are high in fat. But they have less saturated fat and no cholesterol compared to butter. You might be thinking "oh no this lady is a crazy health nut!" but don't you worry, I LOVE BUTTER! In my opinion there is nothing better than anything cooked in or baked with real butter, not shortening, not margarine. Butter! So now you may be thinking why I would go and ruin a perfectly good chocolate chip cookie with the addition of avocado. Well it was purely because I wanted to see how it would turn out. I just replaced the butter in the recipe for the same amount of smashed avocado. And here is what I think about avocados in chocolate chip cookies:

1. My favorite thing about adding the avocado is the wonderful green color it turned the dough! It was fantastic!

2. Because avocados don't melt like butter the cookies stayed in little balls that was kind of cute but kind of not. I like when my cookies spread out and take true cookie form...these did not.

3. Since I did not like the little ball cookies the second batch I smashed them a little bit with my fingers (to prevent dough sticking to my I wet my fingers just a bit.)

Overall thoughts: I don't know that I would do this again unless I was making them for someone who could not have dairy or I really wanted green cookies.  The avocados don't affect the taste, so they still do the trick if you want something sweet. The texture is just different; they are super moist and chewy.  They are slightly healthier for you, which makes me feel better that I ate like 15 of them!