Terry Hope Romero’s Chipocado Cookies

IMG_2707I am a big fan and supporter of Delicious TV’s Vegan Mashup, a vegan cooking show that features Toni Fiore, Miyoko Schinner and Terry Hope Romero. As a supporter of their Kickstarter campaign, I got a sneak peak at season two and lots of new recipes and inspiration.

These oil free, secret ingredient – avocado – cookies are fantastic! I love the idea of avocado for oil! These cookies are moist and delicious and a new favorite around here.

A few notes on this recipe. I usually make my flax eggs with water but Terry uses vegan milk. The recipe also calls for 1/4 cup vegan cane sugar but I used all brown sugar.

makes 21 cookies (using a 3 tablespoon ice cream scooper)

1 avocado
3 tablespoons ground flax + 1/2 cup vegan (almond) milk
1 1/4 cups vegan brown sugar
2 teaspoons vanilla extract
2 cups oats
1/2 cup spelt flour
1/2 teaspoon baking soda
1/4 tsp salt
1 cup vegan chocolate chips (I used Enjoy Life Mini)
1/2 walnuts

Preheat the oven to 350. Line a baking sheet with parchment paper. Whisk the flax and vegan milk together and set aside. Chop the walnuts and set aside.

Scoop the avocado into a bowl and mash it. Add the brown sugar and use a hand mixer to blend well. Add the flax eggs and vanilla extract. Mix again.

Add the oats, flour, baking soda, salt and use a wooden spoon to mix. Add the chips and chopped walnuts. Mix again well.

Use an ice cream scooper to scoop the cookies onto the parchment paper. Flatten them down with your fingers and bake for 15 to 17 minutes. Enjoy!

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