Mexican chocolate "Que Sopresa" cookies

I'm baking a new cookie now, and I just sampled. So far, so good: I do want more immediately.

I was going to make vegan poop nuggets (the name really caught on in our household), but the bananas I have in the house aren't ripe enough for smooshing. I glanced around, "What to smoosh?" How about... an avocado? Que Sopresa!

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

4 tsp cocoa powder

2 tsp cinnamon

1 large, ripe avocado, smooshed (or 1 1/2 little ones)

1/2 cup sugar

1/2 cup brown sugar

2 tsp vanilla

1 tsp rice milk

2 dashes habanero sauce (another surprise)

about 1/8 cup coconut flakes

1/3 cup chocolate chips

I had to use my hands to mix these. I formed balls o' cookie dough and baked them for 16 minutes at 325.

Chocolate chip cookies made with vanilla soy yogurt

A little weird, but good, too. The dough was sticky and felt very much like bread. This will need some adjustments, but I don't feel bad feeding them to people at a get-together tonight. I kind of can't believe how low-fat and relatively healthy they must be.

2 cups flour

1 tsp baking soda

a little less than 1 tsp baking powder

1/4 cup rolled oats

1 tsp cinnamon

1 single serving container of vanilla soy yogurt

a little less than 1/2 cup sugar

a little less than 1/2 cup brown sugar

1 Tbsp vanilla

a splash of almond milk

1/2 package of chocolate chips

I cooked these at 325 for about 16 minutes. I tried the first batch at 350, but the edges got dark a little too quickly for my taste. (I formed the cookies with my hands for the first batch, but they were so sticky, there's kind of a hedgehog look going on. Cute, but hard on the roof of the mouth. For the other batches, I used spoons to shape the cookies.)

New cookies

I am thinking of calling these new cookies "vegan poop nuggets" so every time I offer them to people, they say, "No, thank you," and let me eat the rest of the batch.

We'll see how they are when they're not all gooey from the oven-- they may harden when they cool. But right now, they're delicious!

2 cups flour

1 tsp baking soda

1 tsp salt (maybe a little too much?)

1 tsp baking powder

4 tsp cocoa powder

1 large ripe smooshed banana

an underpoured 1/2 cup of sugar

same underpoured, loosely packed 1/2 cup of brown sugar

1 overflowing tsp of vanilla

just shy of 1/3 cup canola oil

4 large pinches of coconut flakes

1/3 cup chocolate chips

Combine the first grouping of ingredients (dry) in a medium bowl. Combine the next grouping of ingredients in a larger bowl. Gradually add the dry ingredients to the wet ones. Use your hands to mix it all up. Add a splash of coconut milk if it's feeling too dry. It looks like you have poop hands now, right? Now mix in the chocolate chips! Roll by the spoonful in your hands to make nugget-like cookies (or flatten them into traditional cookie shape) and bake on a silicone baking liner on a baking sheet in a 350 degree oven for 11-17 minutes, depending on how big and round your cookies are.

Eat some right after they're cool enough to transfer to the wire rack. Start contemplating more off-putting names for these cookies while they're tasting so dastardly delicious.