Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.
Confession: as much as I love avocado, I occasionally let one get a *little* too ripe. You know…it’s perfect the night before and becomes just right overnight, but by morning, you’re in guacamole or smoothie only territory.
Avocados are tricky like that.
Clearly, guac and smoothies are great and I’m happy to use up by slightly past prime avocados in those types of recipes, but I’m always looking for a way to use up ALL my avocados. So I decided I’d try to use them as a fat substitute in baking. We’re getting ready to move and I wanted to create a grab and go breakfast food that required no dishes to eat…thus, this Chocolate Coconut Avocado Breakfast Cookie was born!
These lovely breakfast treats are chewy, full of good fat from California Avocados and just plain delicious. Of course, you can eat these for a snack if your heart so desires, but trust me, having an excuse to eat cookies for breakfast is something you should always use to your full advantage.
Make a big batch and store them in the freezer for a grab and go breakfast. I went a little light on the sugar in this recipe, so definitely adjust the sugar to your taste. And I definitely recommend eating these completely cooled. I can’t tell you why, but I thought they tasted even better that way.