This is one of the most oddball chocolate chip cookie recipes I have tried.

The butter is replaced with mashed avocado. Intriguing and…weird.

You can’t really taste the avocado. It just makes for a very moist cookie. The chocolate chips and pretzels give the sweet/salty contrast and the oats a bit of texture. Next time I think I would like to make these with butter and avocado, but that would be an entirely different cookie of course!

Oatmeal Chocolate Chip Cookies With Avocado And Pretzel

Ingredients:

1 cup avocado, mashed
2 eggs
1 tsp vanilla
1 cup sugar
1 cup packed light brown sugar
3 cups quick cook oats
1¼ cups all purpose flour
½ teaspoon baking powder
1 teaspoon salt
1½ cups semi-sweet chocolate chips
½ cup coarsely crushed pretzels

Directions:

1. Preheat oven to 350℉.

2. In a large bowl combine avocado, brown sugar, and sugar. Beat in eggs one at a time. Add vanilla.

3. In a separate bowl combine the flour, baking soda, and salt.

4. Mix avocado mixture into dry ingredients until just blended. Stir in oats, crushed pretzels and chocolate chips.

5. Drop dough by rounded spoonfuls onto parchment lined baking sheets.

6. Bake cookies for 10 minutes.

7. Let cookies sit 2 minutes on baking sheet before transferring to a cooling rack.

Makes 2 dozen cookies

Recipe from This Mama Loves

There is something about this insistent song that keeps me coming back. Wasn’t too sure the first listen, but it has certainly grown on me, especially that 1:41 minute mark.

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Cheers!