You know those recipes that you “pin” on Pinterest that look beautiful and sound amazing but they remain an image on the computer because you barely have time to brush your teeth let alone experiment with fancy recipes that aren’t guaranteed to turn out like the picture (we’ve all seen those Pinterest fails!) Well, I’ve been watching a certain cookie pop up on my Pinterest account for months now. FINALLY, I found a little window of time to whip up a batch of the most decadent, fudgey, dark chocolate cookies I’ve ever had and guess what the star ingredient of the recipe is…a huge ripe avocado. Really. There is no flour, oil, or butter in this batter and since it’s made with avocado and dark chocolate chips, it’s basically a health food and you can eat as many as you want without any guilt. Bonus: They are SUPER EASY! I will absolutly be making cookies for Santa on Christmas Eve and I’m pretty sure he will love these dark chocolate treasures and a hefty pour of red wine…I mean milk.
100 g. (3/4 cup) avocado flesh (very ripe, but not brown)
½ cup (120mL) coconut sugar
½ cup (120mL) dark cocoa powder (I used regular because I couldn’t find dark)
50 g. dark chocolate chunks (I used 85% cocoa chips)
½ tsp. baking soda
Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and baking soda.
Stir in chocolate chunks.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 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.
Recipe Courtesy of The Sprouted Fig by Josephine Meineche