Double Chocolate Avocado Cookies

Shockingly delicious, healthy, and easy treat to curb that chocolate craving!

This is what I would call a miracle cookie! Why, you may ask? Well, some of you may know, I have this oddly painful intolerance to avocados, but they are just oh-so delicious, and good for you! So, for some reason I am bound and determined to find a way I can eat them and not feel like I am being shanked in the process.

I went with the theory that cooking them may be the key, but who really thinks about cooking an avocado? Alas, Pinterest came to my rescue and I saw some posts about avocado cookies! I immediately started to do research. Lo and behold, it wasn’t a Pinterest fail, and I truly could eat them without any issues! I figured chocolate would be maybe the tastiest and easier to keep on the healthy side, so based on a number of recipes I saw, this is my rendition of the chocolate avocado cookie! Which taste nothing like avocado, just rich and creamy chocolate goodness!

An avocado can replace the oil/butter in really any baking recipe which is pretty awesome considering they are way better for you! I decided to go with the healthy thing and ran with it for my ingredients using minimal flour, coconut sugar, cacao, etc. Let me tell you, the flavor did NOT suffer!

I keep them in the fridge once cooked and actually like them better cool, or cold!

The Innards:

• 1 Ripe Avocado
• 1 cup Coconut Sugar
• 2 TBSP Chia Seeds
• 6 TBPS Almond Milk (I used unsweetened vanilla)
• 1 cup Dark Cacao Powder
• 3/4 cup Gluten Free Flour
• 1 TBSP Water
• 1 tsp Baking Soda
• 1/2 cup DarkChocolate Chips

Prep Time: 15 minute

Bake Time: 12-15 minutes

Serves: 12 (depending on size)

1. Grind your chia seeds – use a mortar/pestle, bullet blender, coffee grinder, whatever you have – and stir in the almond milk with the ground seeds in a small bowl and set aside for at least 5 minutes to thicken to an egg like consistency.

2. In a medium size mixing bowl use a hand mixer and cream the sugar and avocado.3. Mix in your chia mixture.

4. In a small bowl combine your baking soda and water and add to your dough.

5. Mix in the cacao and flour.

6. Fold in the chocolate chips.

Tip: wet your fingers with a little water when forming about TBSP size cookies to help them not stick to your fingers too much.

Cook for 12-15 minutes.

Let cool and indulge!   

Bon Appétit!