SRP #2: Pale-NO!

In the world of dentistry, “SRP” stands for “Scaling and Root Planing.”  In the world of FoodSwing Blog, “SRP” stands for “Short Recipe Post,” a way for me to build up my recipe portfolio without pouring over mildly clever pre-recipe introductions and photographing each painstaking step.  

Dark Chocolate Avocado Cookies

“Cavemen Diets” baffle me.  Pardon me for stating the obvious, but if these Paleo Diets were so wonderful, wouldn’t the cavemen still be alive?!  Why not do a “Dodo Diet” or a “Constantinople Cleanse” while you’re at it?  But, I’ll get off my nutritional soapbox now and tell you about these delightful [incidentally-Paleo-friendly] cookies!
Quick disclaimer:  I’m a dark chocolate girl.  I mean REALLY dark…like Lindt 90% Cocoa chocolate bar dark.  So, if you like your chocolate treats a bit sweeter, feel free to add some honey to the cookie batter to achieve your desired level of sweetness.  Also, with measurements like, “1 banana” and “1 avocado,” you’re quite likely to have slight variations in batter consistency each time you make these cookies — nothing a small adjustment in coco powder can’t fix!

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Dark Chocolate Avocado Cookies

Makes ~10 cookies
1 ripe banana
1 ripe avocado — flesh should be soft and creamy, but not yet brown
1 teaspoon vanilla extract
1 egg
1 teaspoon espresso powder (optional)
1/2 cup unsweetened coco powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mini semi-sweet chocolate chips or chopped dark chocolate
Coarse sea salt for sprinkling
In a mixing bowl or food processor (depending on how anal you are about cookie consistency…personally, I find small chunks of avocado and banana pleasant…others may not), mash together banana and avocado.  Beat in egg, vanilla, and espresso powder until smooth.  Fold in coco powder, baking soda, and salt.  Fold in chocolate chips.  Place avocado pit in bowl (keeps the mixture fresh…little guac trick I learned from a friend of mine), cover tightly with plastic wrap, and chill 1 hour.
Preheat oven to 325 degrees farenheit.  Discard avocado pit.  Drop tablespoon-and-a-half dollops of batter onto a baking sheet lined with parchment paper or a silicone baking mat.  Using a rubber spatula, flatten dollops into ~4″ diameter circles, ~1/4″ thick.  Sprinkle with sea salt.  Bake 15-18 minutes.  Remove from oven, and let sit on cookie sheet 10 minutes.  Chill in fridge (still on cookie sheet) 30 minutes to allow cookies to firm up.  Store in airtight container in refrigerator for up to 1 week.

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…and why not top cookies with a generous smear of Nutella?
Ignore that last suggestion if you’re a stringent Paleo-disciple, in which case, watch out for woolly mammoths as you collect your nuts and berries 🙂

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