Oatmeal Super Chipacado Cookies

These vegan oatmeal chocolate chip cookies swap butter for mashed avocados, which lend a creamy and rich texture to these hearty and nutty treats. This recipe from Protein Ninja by Terry Hope Romero shows you how to make about two dozen cookies, which are the perfect snack for a cold winter night.

1/3 cup Vanilla almond milk
3 tbsp Ground flax seed
1 cup Mashed (ripe avocado about 1 large Haas avocado)
1 cup Dark brown sugar (firmly packed)
2 tsp Pure vanilla extract
1/2 tsp Baking soda
1/2 tsp Salt
1 cup Old-fashioned rolled oats or quick-cooking oats
1 cup Whole-wheat pastry flour
1/2 cup Unflavored rice protein powder
1 cup Semisweet vegan chocolate chips
1/2 cup Chopped pecans or walnuts

Preheat oven to 350°F and line cookie sheets with parchment paper. Lightly spray the parchment paper with cooking spray (the dough is stickier than regular cookie dough and needs a little extra grease).

In a glass measuring cup whisk together the almond milk and ground flaxseed and set aside for three minutes. Meanwhile in a large mixing bowl using electric beaters, beat together the mashed avocado and both sugars until creamy and smooth. Beat in the flaxseed almond milk mixture and vanilla extract, then sift in the baking soda, salt, and flour until combined.

Use a rubber spatula to fold in the oats, chocolate chips, and chopped pecans or walnuts and make a thick dough. Use an ice cream scooper to scoop the dough into balls onto the sheet about two inches apart, and gently flatten the dough balls with lightly moistened fingers. Bake for 12 to 14 minutes or until the bottoms of the cookies are golden and brown. Remove from oven and cool on cookie sheet for two minutes, then use a spatula to carefully transfer (cookies will be fragile) to cooling racks to completely cool. Store loosely covered.