Double Chocolate Chunk Pecan Cookies

There’s nothing like a new cookbook to inspire some culinary creations!  Last weekend, a good friend let us borrow a cookbook–this one from ‘SkinnyTaste’ to be exact.  Since then, I’ve been keeping a solid supply of mangos and avocados in the house to cook with.  (Pick up the book and you’ll pick up the theme)  I had half of avocado leftover from a recipe over the weekend and as luck would have it, there was a rather yummy looking cookie recipe in SkinnyTaste that included avocados (who ever thought to put avocados in cookies??)

I followed the general outline of the SkinnyTaste recipe but altered it a bit based on the ingredients I had and my overall preference.  Here it is– Double Chocolate Chunk Pecan Cookies

1. Whisk the sugar, avocado, egg and vanilla.

  • 1/2 cup sugar
  • 1/4 + 1 T mashed avocado
  • 1 large egg
  • 1 tsp. vanilla

2. Add the dry ingredients to the mixed up wet ingredients and blend thoroughly.  Add the chocolate chips and pecans last.

  • 1/2 cup whole wheat flour
  • 1/3 cup white flour
  • 1/3 cup cocoa powder
  • 1/4 tsp. baking soda
  • 1/8 tsp. salt
  • 1/3 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans

3. Spoon little cookies (roughly the size of a half-dollar) onto a cookie tray.  I was able to fit 15 small cookies on one cookie tray.  Bake in a 350 degree oven for about 10 minutes until slightly firm.  Let cool.

Given the RICH chocolate goodness of these cookies, I would strongly suggest enjoying them with a glass of milk and a serving of fresh strawberries.  (You wouldn’t regret the decision!)

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