Healthy Avocado Cookies Kids Love in Bali, Indonesia

Step 1: Prepare the Ingredients

Preheat your oven to 180°C (350°F).

Line a baking tray with parchment paper. Using parchment ensures the cookies don’t stick and helps distribute heat evenly.

Step 2: Mix the Wet Ingredients

In a mixing bowl, mash the avocado until smooth and lump-free. A fork or potato masher works well for this.

Add coconut sugar, melted coconut oil, egg, and vanilla extract. Whisk the mixture thoroughly until smooth and creamy, ensuring the sugar dissolves.

Step 3: Combine Dry Ingredients

In another bowl, sift together whole wheat flour, baking soda, baking powder, cinnamon, and salt. Sifting aerates the flour and ensures even mixing of dry ingredients.

Gradually add the dry mixture to the wet ingredients in small portions. Stir gently with a spatula or wooden spoon to avoid overmixing, which can make the cookies dense.

Step 4: Add Flavors

Gently fold in chocolate chips and shredded coconut if using. Distribute evenly throughout the dough for consistent flavor in every bite.

Chill the dough in the refrigerator for 10-15 minutes. This step helps the cookies retain their shape during baking.

Step 5: Shape and Bake

Use a tablespoon or small ice cream scoop to portion the dough. Roll each portion into a ball between your palms.

Arrange the dough balls on the prepared baking tray, spacing them about 2 inches apart to allow room for spreading.

Press each ball gently with a fork to create a crisscross pattern.

Bake for 12-15 minutes, or until the edges are lightly golden. Avoid overbaking to maintain a soft, chewy texture.

Step 6: Cool and Serve

Let the cookies cool on the tray for about 5 minutes to set their shape.

Transfer to a wire rack to cool completely. Serve warm for a gooey texture or store in an airtight container at room temperature for up to 3 days.