Chocolate-Dipped Avocado Cookies

  • Chocolate-Dipped Avocado Cookies.

    Chocolate-Dipped Avocado Cookies. Deb Lindsey for The Washington Post

 
Posted7/19/2017 6:00 AM

For the cookies

¼ cup coconut oil (solidified), at room temperature

 

¼ cup ripe, diced Hass avocado

¾ cup powdered sugar

1 large egg

1 teaspoon vanilla extract

Finely grated zest of 1 lime, plus 2 tablespoons juice

1 1/3 cups flour, plus more for the work surface

½ teaspoon baking powder

Pinch kosher salt

For the icing

6 ounces bittersweet chocolate coarsely chopped or broken into pieces

1 tablespoon coconut oil

For the cookies: Combine the coconut oil and avocado in the bowl of a stand mixer or handheld electric mixer; beat on medium speed, until smooth. Stop to scrape down the bowl.

Add the sugar; beat on medium speed for a few minutes, until fluffy, then add the egg, vanilla extract, lime zest and juice; beat until well incorporated. Stop to scrape down the bowl.

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Combine the flour, baking powder and salt on a sheet of parchment or waxed paper. On low speed, gradually add the flour mixture, beating to just long enough to form a soft, well-blended dough.

Lightly flour a work surface. Transfer the dough there and sprinkle lightly with flour so you can gather the dough into two logs, each about 9½ inches long and 1½ inches wide. Roll in plastic wrap, twisting the ends to make a tightly packed log. Refrigerate for at least 1 hour, and up to 1 day.

If the logs of dough aren't fairly firm, place them in the freezer for 15 minutes.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Unwrap the dough logs and place on a cutting board. Use a very sharp knife to cut each one into 14 to 15 thin slices. You may want to wet the blade of the knife after 4 or 5 slices to make it easier to cut. Arrange the dough slices at least 1 inch apart on the baking sheets. Bake (upper and lower racks) for 9 minutes, rotating the sheets top to bottom and front to back halfway through. The cookie should be pale but lightly browned at the edges.

                                                                                                                                                                                                                       
 

Cool on the baking sheets for a few minutes, then transfer the cookies to wire racks to cool completely.

Meanwhile, make the icing: Line the baking sheets with new parchment paper or wipe clean the silicone liners.

Melt the chocolate and coconut oil in a heatproof bowl over a saucepan of barely bubbling water (medium-low heat), stirring until shiny and smooth. Remove from the heat.

While the icing is warm, dip one side of each cookie halfway into it, then transfer to the baking sheets to set for about 1 hour before serving or storing.

Makes 28 to 30 cookies

Nutrition | Per cookie (based on 30, using half the icing): 70 calories, 1 g protein, 10 g carbohydrates, 4 g fat, 3 g saturated fat, 5 mg cholesterol, 5 mg sodium, 0 g dietary fiber, 4 g sugar

Adapted from a recipe by chef and cookbook author Pati Jinich.

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