2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup pureed avocado (about 2 small avocados)
1/2 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons mint extract
1 cup semisweet chocolate chips
1 package (10 ounces) Andes crème de menthe baking chips
2 drops green food coloring, optional
1. Preheat oven to 350°. In large bowl, sift flour, baking powder, baking soda and salt; set aside.
2. In another large bowl, cream avocado, butter and sugars. Add eggs and mint extract. Gradually add flour mixture to creamed mixture, beating well; stir in semisweet and Andes chips. Add green food coloring if desired.
3. Drop by tablespoonfuls on parchment-lined baking sheets. Bake until edges start to brown, 10 to 12 minutes. Cool on pans 2 minutes, remove to wire racks to cool completely.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch + coolingYIELD: 7 dozen
Best known in the Southwest, avocado cookies are becoming more popular now that avocados are available year-round. These minty cookies are tasty, especially during the holidays.
1 cookie: 72 calories, 3g fat (2g saturated fat), 7mg cholesterol, 46mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 1g protein.