By Aaisha Zafar Islam
Avocados are easily one of nature’s super fruits. They are calorie rich, high in fat, but it is mostly good fat. Mono-unsaturated fat, that makes up most of an avocado, eases inflammation in the body and helps in reducing LDL (bad) cholesterol levels and raising HDL (good) cholesterol levels.
They are also rich in fibre and nutrients like folate, potassium, phytochemicals lutein and zeaxanthin that help the body absorb more carotenoids while being great anti-oxidants on their own.
They make you feel full faster, because of their rich, creamy taste, but all the calories are put to good use in your body. Since they have a very mild taste of their own, avocados easily take to other ingredients and make a healthy addition to any recipe.
I love avocados and find many uses for it around my house, not just in the kitchen. But more on that later.
Today I have a quick and easy recipe for fussy kids (and adults) who won’t eat avocados on their own, but pair it with chocolate chips and you have a winner on your hands.
This recipe is an adaptation of a classic oatmeal recipe on Joy of Baking. I just made it into something healthier and nut-free to be taken as a school snack.
My husband loves them for a quick breakfast in the mornings and I let my kids eat them as many as they want as a snack. They are not the usual sugar-laden cookies bought from the store!
- 3/4 cup avocado paste (usually two small avocados)
- 1 cup light brown sugar
- 1 large egg (room temperature)
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 1/2 cup raisins
- ½ cup chocolate chips
- Pre-heat oven to 350 F (177 C) and line two cookie sheets with parchment paper.
- Peel and mash up ripe avocadoes to get 3/4 cup of paste.
- Mix in egg and sugar, beat till creamy.
- Sift the dry ingredients together and add them to the ‘wet’ ingredients, mixing well till combined.
- Stir in the oats and then raisins/chocolate chips.
- Spoon out the batter onto the cookie sheets, dropping them two inches apart. Flatten them with wet hands so they are about 1/2 inch in thickness.
- Bake for about 12-15 minutes or until the edges are done and the centre is set. You will smell cinnamon as baking reaches this stage.
- Remove from oven immediately. Let cool on sheet for a few minutes then transfer on wire rack to cool.
- If you feel the batter is too try, you can add a dash of extra virgin olive or coconut oil for more slip.
- You can also toast nuts, almonds, walnuts, pecans etc. and use them instead of raisins or chocolate chips.
- You can leave out cinnamon and add vanilla essence instead.