Triple chocolate biscuits with avocado
I didn’t jinx it mentioning the weather last week so I’ll say it again, we are having the most glorious weather in Brisbane at the moment. The sky is crystal clear and in the sun it feels just like summer. I had a lovely weekend including a very exciting outing in the sun, well exciting for a food nerd like me (more about that tomorrow).
The fantastic weather hasn’t stopped me from spending time in the kitchen, I don’t know what would drag me out of there. Last week I decided to do a bit of experimenting with a tip I found on, wait for it… Pinterest (did you guess?)!
Apparently, you can replace half the butter in biscuits recipes for avocado without changing the taste at all.
Triple chocolate biscuits with avocado
Of course I had to try this theory out for myself. I baked these delicious biscuits for a picnic last week and judging by the speed at which they disappeared, they no one noticed the secret ingredient (I didn’t mention the avo). If I was going to test one healthy theory I thought I’d bump it up a bit. I replaced some of the white flour with wholemeal and some of the sugar with honey.
They took a little longer to cook than the original recipe but the results tasted every bit as delicious as you would expect a triple chocolate biscuit to taste.
The ingredients
Sugar, avo, butter & honey
Place the brown sugar, honey, avocado and butter in the bowl of an electric mixer and beat just until the mixture is smooth.
Egg
Yes it will go an awful pooey colour at this stage. If you’re making them for kids and don’t want them to know about the secret ingredient, maybe don’t let them see until you’ve added the cocoa. Add the egg and beat it through.
Flours and cocoa
Take the bowl off the stand and stir through the flours, coca, bicarb soda and baking powder using a wooden spoon.
Choc chips
Add the chocolate chips and mix them through. You can use whatever chocolate you like but I used a combination of white, dark and milk. I guess that makes these quadruple chocolate chip biscuits.
Ready for baking
Spoon little blobs of dough onto the lined baking trays and gently press the top of each one with your fingers of the back of a spoon. They don’t spread too much during baking so you need to press them. They only need about 2cm between each cookie.
Bake them at 160C fan-forced for 12-15 minutes. I think these are best nice and crunchy.
Resting
Leave the baked cookies to rest on the tray for 5 minutes to firm up.
Cooling
Then transfer them to a wire rack to cool completely.
Triple chocolate biscuits with avocado
Serve them with a nice cold glass of milk for dunking.
A little tip I learned – if they start to soften after a day or two, just pop them back in the oven at about 100C for 5 minutes. They’ll crisp up nicely and taste just like they were freshly-baked. Enjoy!
What about you? What do you substitute to make something naughty a little healthier?
Triple chocolate biscuits with avocado
- 60g avocado
- 65g butter, chopped
- ½ tsp vanilla extract
- 1 cup brown sugar
- ¼ cup honey
- 1 egg
- 100g wholemeal flour
- 85g plain flour
- ½ tsp baking powder
- 1 tsp bicarbonate of soda
- 35g cocoa
- 150 mixed chocolate chips
- Pre-heat the oven to 160C fan-forced and grease or line two baking trays.
- Place the butter, avocado, essence, sugar and honey in the bowl of an electric mixer and beat until smooth.
- Add the egg and beat it through just until combined.
- Take the bowl off the stand and add the flours, cocoa, baking soda and bicarb soda and stir them through.
- Finally, stir in the chocolate chips.
- Use a teaspoon to place blobs of dough onto the baking trays leaving 2cm between each one.
- Gently press the top of each one down a little with your fingers or the back of a spoon.
- Bake the biscuits for 12-15 minutes.
- Leave them to rest on the trays for 5 minutes to firm up and then transfer to a wire rack to cool completely.
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I am Claire & I love food. Here you'll find my favourite recipes, tips, tricks, restaurants & plates full of frivolity with the odd crafty post. New inspiration posted daily.
I do like that new password button you’ve got. That saves a lot of struggle. What a great idea. I’ve put avocado in my sandwiches to cut down the butter element but not yet introduced it to my cookies. Last year my husband wanted to lose weight so I stopped making creamy pastas (my favourite) and switched to tomato based pastas only. He was very grateful and last year lost 15kg (with exercise thrown in as well! xx
Wow 15kg is quite an achievement! When you put it that way I guess using avo instead of butter isn’t such a strange thing at all. I have avo instead of butter on my sandwiches always.
These look delicious and I know you said it’s avocado, they certainly look buttery.
Don’t they Maureen?! It’s quite deceptive!
Oh I love using avocado in baking
what gorgeous bikkies!
Thanks Nic!
I thought I better have a look. Us bloggers or what ever we are called have to stick together. Now why would I want to put something healthy like avocado on brilliant chocolate biscuits? I suggest swapping the avocado for another layer of chocolate.
Haha, welcome to the blogosphere Zeb! You do make a valid point although with all the baking I’ve been doing lately I really need healthy!
Second Charlie’s comment about the password button-I’m so challenged with those things! And great tip about avocado instead of butter!
It seems to have made that update all by itself but it’s a good change!
Avocados really are a wonder food! This looks wonderful.
I’m with Charlie and Lorraine on the password button. It makes it much easier to comment when I’m using my ipad. Great looking cookies, I had no idea you could use avo like this. Can you use it in cakes too? GG
I’m glad it made that nice little change. I’m not sure about cakes but I don’t see why not. I’m going to give it a go next.
I have been so curious to try this combination! It makes so much sense – avocado and chocolate, but I haven’t endeavored into it yet. (What did we do before Pinterest?)
I really don’t know what we did before Pinterest. It’s a life-changer that’s for sure!