You'll never taste the avocado in these double chocolate avocado cookies! They're perfectly moist, rich, creamy, and have double the chocolate that a non chocolate cookie would have. I was in my kitchen, realizing I had some avocados that were about to go bad and thought hmmm avocados contain healthy fats and that may make the perfect base to a cookie. The chocolate was an obvious addition, 1. because chocolate is delicious, but also 2. it helps mask the color of the avocado (which is huge because when people are eating cookies, they typically don't want to eat a green cookie).
Avocados
Using avocado as the base for this cookie brings in healthy fats without needing to use oil to create the moistness. Not to mention, avocados provide these cookies with even more nutrients! Avocados are high in vitamins K, C, E, and B-6 along with riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium. They're also a great source of healthy fats, monosaturated fats, which can help lower cholesterol.
Double Chocolate
What really makes these cookies come to life are the fact that they're double chocolate. Cocoa powder and vegan chocolate chips meld into the batter, creating cookies so indulgent and tasty. Also, the sprinkle of sea salt flakes on top brings out the flavors of the chocolate more and creates a salty sweet contrast.
Storage
These cookies are best stored in an airtight container in the fridge. They can be stored for up to 4-5 days (but will likely be gone before then)! I hope you enjoy!
Double Chocolate Avocado Cookies
Ingredients
- 2 avocados
- ⅓ cup oat flour
- ½ cup cocoa powder
- ⅓-1/2 cup coconut sugar depending on desired sweetness, I don't like things very sweet so I did ⅓ cup
- ¼ cup nut butter I used peanut butter
- 2 tablespoon flaxseed + 6 tablespoon water
- ¾ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ½ teaspoon salt
- Sea Salt Flakes to top
Instructions
- Preheat your oven to 350F
- Make your flax egg by combining your flaxseed and water and mix together. Set aside for 5-10 minutes.
- Combine the flax egg with the rest of your ingredients (besides the chocolate chips) in a blender. Blend until smooth
- Stir in the chocolate chips with a wooden spoon or rubber spatula
- On a parchment paper lined baking sheet, spoon about 2 tablespoons of batter to form a cookie. Spoon until there is no batter left (it's okay to take a lick of this batter, there's no glutenous flour and no eggs so it's safe!)
- Bake for 10-12 minutes.
- Allow them to cool then top with sea salt flakes
- Store for 4-5 days in an airtight container in the fridge
I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another chocolatey recipe, check out my black bean brownies or double chocolate banana bread!
Comments
No Comments