With winter on the way and a cold breeze in the air, there is nothing I want nothing more than double chocolate cookies! This time, however, I decided to find a healthy alternative. I have seen chocolate avocado recipes everywhere, and so this was the first time I tried one out. I am glad to say that they actually turned out pretty great and they did not taste anything like avocado! Avocado is actually used in a lot of chocolate recipes because it absorbs the flavor really well and it has a nice creamy texture.
**here’s a tip: leave the cookies in the fridge overnight to get the right texture. Or if you’re in a rush, leave them in the freezer for one hour, no more and no less!
Makes – 10 cookies Time – 25 minutes
Ingredients
- 3/4 cup avocado flesh (ripe, but not very brown)
- ½ cup sugar
- 1 egg
- ½ cup cocoa powder
- ½ cup dark chocolate chips
- ½ tsp. baking soda
Instructions
- Preheat your oven to 175°C / 350° F.
- In a bowl (using a hand mixer or food blender), mix together avocado and sugar until practically smooth. Add in the egg and blend until smooth.
- Blend in the cocoa powder and baking soda. (At this point there should be little to no avocado chunks)
- Stir in chocolate chips
- Using a tablespoon and place dollops of cookie dough onto a baking pan with parchment paper. Make sure to flatten them out a bit with the back of the spoon.
- Bake for 8-10 minutes, or until the cookies don’t stick as much to the paper
- Let them cool completely before removing. Store in an airtight container in the fridge.
For more avocado recipes check out my Avocado Snack and Avocado and Chickpea Sandwich
