Healthy Avocado Chocolate Cookies
- Yield:10 servings
- Time:20 mins show details
Original recipe and photo from thesmoothielover.com
Ingredients
- ¾ cupavocado flesh, very ripe, but not brown
- ½ cupcoconut sugar, see notes
- 1egg, for vegan version see below
- ½ cupdark cocoa powder
- 50 gramsdark chocolate chunks
- ½ teaspoonbaking soda
Preparation
Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and baking soda - or better: blend everything together in a food processor, so easy.
Stir in chocolate chunks.
- 10 mins
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
- 10 mins
Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge.
Notes
These cookies are absolutely best when completely cold. Storing them in the fridge over night makes them perfect - * Some people might like a bit more sweetener. I like my cookies bitter.
- * Instead of coconut sugar you can use 1/2 cup of honey
- * I recently made a batch of these using 1 banana instead of the coconut sugar. The result was great. If using banana instead I highly recommend making the cookies using the food processor method.
- CALORIES: I do not usually count my calories for personal reasons, but one reader has calculated them for me: If you sub maple syrup for honey and add one tbsp. oat flour and make ten cookies each one has 75 calories
VEGAN VERSION
These cookies can be made vegan by subbing the egg for a chia egg.
Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.
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