Chocolate Avocado Almond Flour Cookies
You’ve probably had avocado in chocolate pudding, but have you ever tried it in cookies? Don’t worry, they don’t taste like some weird guacamole-cookie hybrid. The taste of the avocado isn’t even noticeable; all you get is a delicious creamy texture. Be aware though, these aren’t like your average cookies. They are softer, airier, and more cloud-like than others. And insanely fudgy! These cookies are definitely a dessert made for chewy-cookie people.
Avocados are one of my very favorite foods! I love the taste and the satiety and satisfaction they provide when eaten. Avocados provide so many benefits when consumed. Not only do they pack a healthy dose of fiber and anti-inflammatory properties, but...
Nutrients from avocados that contribute to brain health include:
- Monounsaturated Fats
- Vitamin K
Not only are these cookies nutrient dense, but they are super easy to make! They require only 1 bowl and 7 very simple ingredients:
- Avocado-for butter.
- Coconut sugar- for sugar. (Some people have pointed out that coconut sugar is still sugar. I couldn’t agree more. It is, however, un-refined which means that it contains all the vitamins and minerals, as opposed to refined sugars, where everything but the sugar has been removed.)
- Eggs – Help bind and emulsify the ingredients together. *see recipe for vegan version.
- Dark Cocoa powder- Can you say chocolate!?
- Dark chocolate – And more chocolate! I prefer using chocolate with a high cocoa content, but could use semi-sweet or milk chocolate.
- Baking soda- chemical leavening agent that helps the cookies rise
Believe me, you'll want to try these. They’re a nutrient dense, irresistibly rich, chocolatey treat.
Yield: 12 cookies
- 1/2 cup avocado flesh (ripe, but not brown)
- ½ cup Honeyville organic coconut palm sugar
- 1 egg *(substitute flaxseed meal for vegan)
- ½ cup dark cocoa powder
- 1/4 cup & 1 Tbsp almond flour
- 1/2 oz dark chocolate chunks (I used 85% cocoa)*
- ½ tsp. baking soda (gluten free)
- Preheat oven to 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg and almond flour.
- Mix in the cocoa powder and baking soda.
- Stir in chocolate chunks.
- Using cookie dough scoop place dollops of cookie dough on a baking sheet with parchment paper.
- Bake for 8 minutes or until the cookies don't stick as much to the paper as they did before baking.
- Cooldown. Store in an airtight container in the fridge.
*Could use semi-sweet mini chocolate chips instead
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