Lemon Lavender Chocolate Chip Cookies

By Kathy_Hester

No one will known that there’s avocado in these cake-like cookies. But it’s standing in for the typical oil.

I used white whole wheat flour, but feel free to substitute whole wheat pastry flour or even unbleached flour. Culinary lavender and fresh lemon zest join in with chopped up chocolate chips to raise the flavor up a notch or two.

Ingredients

• Dry:
• 1 cup white whole wheat flour (or gluten-free mix)
• 1/2 cup chocolate chips. minced
• 2 teaspoon lemon zest
• 1 1/2 teaspoon culinary lavender
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• Wet:
• 1 small avocado ( about 1/2 cup)
• 1/2 cup nondairy milk
• 1/2 teaspoon lemon extract
• 1/2 teaspoon lavender extract

Details

Servings 18
Preparation time 10mins
Cooking time 25mins
Adapted from healthyslowcooking.com

Preparation

Step 1

Preheat the oven to 350º.
Mix the dry ingredients in a mixing bowl.

Process the wet ingredients in the food processor until smooth.

Use a small cookie scoop to make the cookies.

Press the top of each cookie down to make it look less like a macaroon and more like a delicate cookie. They don't spread out as they cook.

Cook for 10 to 15 minutes until lightly browned.