Un-bleached all-purpose flour
Whole wheat flour
Baking powder
Salt
Ripe avocado flesh
Vegetable oil
Egg
Vanilla extract
Brown sugar
White chocolate chips
Preheat the oven to 180 °C (350 °F). Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the all-purpose flour, whole wheat flour, baking powder, and salt. Set aside.
In a small bowl, puree the avocado.
In a large bowl, beat the egg. Add the avocado puree, vanilla extract, and oil. Whisk until homogeneous.
Incorporate the brown sugar and whisk until homogeneous.
Add all the dry ingredients and white chocolate chips. Mix well and let stand the batter for 10 minutes. If the preparation is not wet enough, perhaps the avocado was too small or not ripe enough. Simply add vegetable oil (5 ml at a time) until moist.
Using a 30 ml (2 tablespoons) ice cream scoop, make 15 balls and place them on the baking sheets.
Bake in the oven for 12 to 15 minutes or until the cookies are slightly golden. Let cool completely before serving.
