Choco Chip Cookies to Chase Away the Blues

I haven’t had such a disheartening day in a long time. Lately I’ve been asked to audition more and acting is something that I’ve done in the past, but have taken a break from it to focus on other pursuits. I had prepared for this audition well and by the time it was my turn to go in I had been stewing in the waiting room with the other actors for well over an hour. It didn’t go the way I had hoped and I left feeling like a failure. Once I got home I put on some Harry Connick Jr. music, a mood lifter for sure, and then headed to the kitchen to make these baked treats.

These chocolate chip cookies are the perfect indulgence to soothe my soul without having to say “I shouldn’t have” afterwards. For our followers, you might recall that I recently confessed to breaking a five day liquid fast by eating half a bag of Chip Ahoy cookies, not my proudest moment. Since then, I have made thousands of cookies and have a few “go to” recipes. Lately, the avocado is having its moment in the spotlight. So much so that global demand for this once exotic fruit, (yes, it is a fruit) has skyrocketed. No longer is it just for California rolls and quacamole, but it is topping quinoa salads, sandwiches, as well as being grilled, made into fries, used for chocolate mousse and now baked into cookies!

Superfoods and cookies don’t often go together and if they do, the cookies are “blech”, but not mine! Not only that, after having one straight out of the oven, that audition faded far from my mind.

Superfoods in these cookies:

Avocado – Contains high amount of potassium, vitamins K, B complex, C and E. It is a rich source of Monosaturated fat which is a good fat, and can help with lowering cholesterol and reducing risk of stroke.
Coconut Oil – This is a saturated fat, but because it contains Medium Chain Triglycerides (MCTs), it is metabolized differently than long-chained fatty acids which are found in animal fats. MCTs do not get stored as fat, but go straight to the liver to be used immediately as energy.
Oat flour – Oats is a good source of fibre, and oat bran helps to lower cholesterol.
Cacao – High in vitamin B’s and magnesium, both of which supports the nervous system. It also has phenylethylamine, which stirs up happy feelings, and releases stress. Cacao has an even higher amount of antioxidants than blueberries. The best is to eat cocoa content that is 70% or higher, or in the raw form, which is quite bitter. Adding milk to the cocoa counteracts the benefits, so milk chocolate would not be considered a superfood.
Pecans – Although pecans have the highest fat content of any nut, it is a monosaturated fat and contains oleic acid (olives and avocados also have it) which may support heart health. It is rich in phosphorus and magnesium. In addition pecans also supply fibre.
Cinnamon – Diets rich in cinnamon can help counter the negative effects of a high-fat diet in the body. This spice may also balance blood sugar and fight bacterial and fungal infections.

Avocado Chocolate Chip Cookies makes 18

Ingredients:

1 ½ c. (gluten free*) oat flour
2 tsp. baking powder
¾ tsp. baking soda
½ tsp. cinnamon
¾ tsp. salt
2 tsp. orange zest
½ c. coconut palm sugar
1/3 c. coconut oil
1 medium avocado (mashed)
1 egg 2 tsp. apple cider vinegar
1 tsp. vanilla extract
1 c. dark chocolate (roughly chopped)
¾ c. pecans (roughly chopped)

*May substitute with regular oat flour.

Directions:

Preheat oven to 350˚F.
In a medium bowl sift the oat flour, baking powder, baking soda, salt, cinnamon together and then stir in the orange zest. Set aside
In a large bowl beat coconut sugar, coconut oil, mashed avocado together, then add the egg, apple cider vinegar and vanilla, beat until smooth.
Mix the dry ingredients into the wet until combined.
Fold in the chocolate chunks and pecans.
Drop onto greased cookie sheet in 2 Tbsp. balls, flatten slightly.
Bake for about 10-12 minutes or until gold brown.
Cool on a rack.