Author: Kyla Schnellert • Date: January 10, 2017 • Appears in:
Healthy Chocolate Avocado Cookies
I've gotten pretty adventurous lately when it comes to putting weird things in baked goods, but I'll have to admit there were quite a few skeptics when I went to make these ones.
In all fairness, the vibrant green batter these make before adding the cocoa probably isn't something one would normally seek out when making chocolate cookies. But I promise they're delicious!
Also, these cookies are gluten and butter FREE. They're basically vegetables so you can totally eat an entire batch guilt free (or maybe I'll just keep telling myself that).
I've made these twice now (actually three times if we're including this batch), and they were such a hit that I figured I'd better post the recipe! In my opinion, they turn out more like a fudge than a cookie, but they're delicious and moist nonetheless!
Makes 15-20 cookies, depending on size
- About 3/4 cup avocado flesh (very ripe, but not brown)
- 1 cup coconut sugar (I used regular sugar)
- 2 eggs
- 1 cup dark cocoa powder
- ½ cup dark chocolate chunks
- 2 tbsp. water
- 1 tsp. baking soda
- Preheat oven to 350° F.
- In a bowl using a hand mixer, mix together avocado and (coconut) sugar until smooth. Add in the eggs.
- Mix in the cocoa powder and chocolate chunks by hand.
- In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
- Using two spoons place scoops of cookie dough on a baking sheet lined with parchment paper.
- 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 for up to an week.
I also just realized this is the second avocado recipe I've posted on here. What can I say, avocados are the bomb.