Double Chocolate Chunk with Walnut Cookies

Hi there!

I'm still over here in prep but I REALLY miss experimenting with new recipes so I decided to bake some cookies the other day. My taste tester and handsome husband gave them a thumbs up, and I've had a few people ask me for the recipe, so I figured I would share! This recipe is from a Skinny Taste cookbook Cam and I love and would highly recommend.

Let me start off by saying these are not some amazing macro-gem, protein filled cookie. They are a chocolatey cookie that I would not go so far as to call "healthy"... BUT they are on the lighter side! They use avocado instead of any oil or butter, which makes the macros pretty dang good in my opinion and cuts down on some unnecessary fats. The cookies are small but at 2 cookies per serving, it's definitely enough to curb your sweet tooth, guilt free.

 Oh man.. just look at those chocolate chunks!!

Oh man.. just look at those chocolate chunks!!

1/2 cup raw sugar
1/3 cup unpacked dark brown sugar
1/4 cup mashed avocado
1 tablespoon unsweetened applesauce
1 large egg white
1 tsp pure vanilla extract
1/2 cup whole wheat flour (the original recipe called for white whole wheat unbleached flour but I just had "whole wheat flour" at home so I used it lol)
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup semi sweet chocolate chunks
1/2 cup finely chopped walnuts

1. Preheat oven to 350 degrees. Lightly spray two regular baking sheets with nonstick spray

2. In a large bowl with electric mixer, whisk together the sugars, avocado, applesauce, egg white and vanilla until the sugars dissolve, about 2-3 minutes

3. In a separate bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough is VERY sticky. You will get an arm workout stirring this dough! Cover bowl with plastic wrap and refrigerate 15 minutes



4. Drop the dough by tablespoons about 1 inch apart onto baking sheets and smooth the tops

5. Baked until almost set, about 10-12 minutes. Let cool for 5 minutes on pan, then transfer to wire racks to cool completely

Again, the dough is sticky so it can be kind of hard to work with. This caused me to not smooth out the tops out of laziness, so my cookies looked kind of small and bumpy, but whatever. Cam said they were SO good out of the oven. If you have them a few days after baking, definitely pop them in the microwave for 10-15 seconds to bring that ooey gooey chocolatey goodness back!

The nutrition facts are (2 cookies per serving): 152 calories | 5.5g fat | 25g carbs | 2g fiber | 3g protein | 15g sugar.

If you give them a try be sure to let me know what you think!