No butter chocolate chip cookies

Dairy isn't bad, but it's getting expensive. This recipe offers an alternative option that's rich in monounsaturated fats - the good fats.

They are chewy and delicious, just like any of the best chocolate chips you might have tried - I can contest that, as we have a bit of a competition going on with my daughter. She’s not willing to admit they were that good, but they all went quickly;

Tip - the three sugars might have been the trick, but it’s possibly not critical.

• 75 g The Avo Keeper cold-pressed avocado oil

• 45g Brown sugar, 45g coconut sugar, 20g white sugar

• 1 egg

Next up, add the dry ingredients

• 1 tsg salt

• 1 tsp espresso powder (I used my leftover stove top coffee, it worked fine)

• 145g plain flour

• 1/4 tsp baking soda

Fold in

• 200g choc chips

Mix the sugar and oil, then add the egg, cream together and combine in coffee, flour and baking soda, plus salt, then mix well, fold in chocolate chips. Shape evenly to the size you like on a baking tray. Cook for 12 or so minutes in a heated 180 degrees Celsius oven. Check regularly at 12 mins and remove just as they feel they are firming /browning up, but not crisping. The pulling out at the right moment is the key part.