Recipe: Chocolate Avocado Cookies
Looking for a gluten-free, grain-free, and easily dairy-free sweet treat? These Chocolate Avocado Cookies may help satisfy those chocolate cravings while sneaking in a source of heart-healthy fats from the avocado!
Avocado may seem like an odd cookie ingredient, but it has multiple pros! The healthy, unsaturated fats provide rich flavor and fudgy texture while keeping blood sugar levels stable in this flour-free treat. Avocados are also rich in fiber, which aids in satiety and promotes digestive regularity.
The cocoa powder in this recipe provides magnesium, iron, and antioxidants. If you want to make this dessert dairy-free, simply use dairy-free or vegan chocolate chips. Pro tip – serve these cookies cold for a truly decadent chocolate treat!
Chocolate Avocado Cookies
Serves 5-6
Ingredients:
- 1/3 C ripe avocado, pureed
- 1/2 C coconut sugar
- 1 egg
- 1/2 C cocoa powder
- 1 Tbsp water
- 1/2 tsp baking soda
- 1/4 C chocolate chips
- 1/2 tsp sea salt, divided (Optional)
Directions:
- Preheat oven to 350˚F. Line a baking sheet with parchment paper.
- In a small food processor, combine avocado and sugar. Blend until smooth. Add egg, cocoa powder, water, and baking soda. Puree until smooth. Gently stir in chocolate chips using a long spatula or spoon.
- Using a spoon, divide the dough into 1 Tbsp mounds on the baking sheet. Use a spoon to flatten each dough mound to a 1/3-inch thickness gently. Dough will not spread during baking. If desired, sprinkle each cookie with sea salt.
- Place the baking sheet in the oven and bake the cookies for 12 minutes or until set and easily peeled away from the parchment.
- Cookies will remain soft until cool. Let cool completely before enjoying. Cookies are best when stored and served chilled for a fudgy texture.
Tip: Try cooking in an air fryer at 300˚F for 9-11 minutes.
Swaps:
- For the chocolate chips: dairy-free chocolate chips