Chocolate WHAT cookies ?
Yepp, Chocolate Avocado Cookies.
I made these yesterday with a friend, and they are all gone today (we only made 12 and gave some away – but I had at least 5 myself!)
I really recommend that everyone make these because I LOVED them. Maybe the avocado would throw some people off though? Regardless, if you like a mix between a soft cookie and a gooey brownie try them out.
I substituted brown sugar instead of turbinado, and I used the whole-wheat flour option. All in all, these are quite healthy for a cookie/brownie!
Makes about 12 1-inch cookies. Adapted from Greatist.com
What You’ll Need:
1/2 cup mashed avocado
1 bag dark chocolate chips (100 grams)
3/4 cup gluten-free flour mix (or whole-wheat flour)
1/2 tsp baking soda
1/2 cup turbinado sugar
2 tsp vanilla extract
1 tsp cider vinegar
1 tsp cinnamon
2 tablespoons unsweetened cocoa powder
What to Do:
- Preheat oven to 350 degrees.
- In the bowl of a food processor, combine the avocado and sugar. Blend until well incorporated. (If you’re short a food processor, go for a good ol’ bowl and mixing spoon. Just mix very very well!)
- Add the vanilla, cider vinegar, baking soda, cocoa powder, and cinnamon and mix to combine.
- Add in the flour, and mix until the batter is smooth and the ingredients are evenly incorporated.
- Take the cookie batter out of the food processor and put into a mixing bowl. Stir in the chocolate chips. (Feeling fancy? Add some chopped roasted nuts, too!)
- Line a baking sheet with parchment paper (so the cookies don’t stick).
- Spoon out approximately 1 tablespoon-sized scoops of the dough, and flatten into an even, cookie-like shape (the dough will not spread when it bakes).
- Bake for 10 minutes, turning the tray around half way through.
- Allow cookies to sit for 3 to 4 minutes before transferring to a cooling rack.
So easy, so good.
Unfortunately they didn’t last long enough for me to get a picture – but here’s what they looked like (stolen from google images)…