CHOCOLATE-DIPPED AVOCADO COOKIES

Make ahead: The dough needs to be refrigerated for at least 1 hour and up to 1 day. The dipped cookies need to set for about an hour before serving.

Makes: 28 to 30

For the cookies:

1/4 cup (60 mL) coconut oil (solidified), at room temperature 1/4 cup (60 mL) diced Hass avocado 3/4 cup (180 mL) confectioners’ sugar 1 large egg 1 tsp (5 mL) vanilla extract Finely grated zest of 1 lime, plus 2 tbsp (30 mL) juice 1 1/3 cups (330 mL) flour, plus more for the work surface 1/2 tsp (2.5 mL) baking powder Pinch kosher salt

For icing:

6 oz (170 g) bittersweet chocolate, coarsely chopped 1 tbsp (15 mL) coconut oil

1. For the cookies: Combine 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.

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

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

4. Lightly flour a work surface. Transfer dough there and sprinkle lightly with flour so you can gather the dough into two logs, each about 9 1/2 inches (24 cm) long and 1 1/2 inches (3.75 cm) 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.

5. If the logs aren’t fairly firm, place them in the freezer for 15 minutes.

6. Position racks in the upper and lower thirds of the oven; preheat to 350 F (175 C). Line two baking sheets with parchment paper or silicone liners.

7. Unwrap 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.

8. Arrange slices at least 1 inch (2.5 cm) apart on the baking sheets. Bake (upper and lower racks) for 9 minutes, rotating sheets top to bottom and front to back halfway through. The cookie should be pale but lightly browned at the edges.

9. Cool on the baking sheets for a few minutes, then transfer cookies to wire racks to cool completely. Re-line baking sheets with new parchment paper or wipe clean the silicone liners.

10. Meanwhile, make the icing: Melt 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.

11. 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.