Chocolate Avocado Cookies (that basically taste like a brownie)
I love these cookies as they’re not only insanely delicious and just sweet enough, but they also pack a big nutritional punch. So I feel good offering them to Leena as a snack or after dinner treat.
Avocado in a cookie may sound strange, but it adds wonderful moisture and fiber.
Chocolate Avocado Brownie Cookies
Makes 12-18 cookies
Ingredients:
4 tbsp melted coconut oil or olive oil
1/2 cup ripe avocado, mashed
1/3 cup good quality maple syrup
1/4 cup gluten-free flour (oat, sorghum, buckwheat, or tigernut)
1/4 cup almond flour
1/2 cup sifted cacao powder
1 tsp baking powder
1/2 tsp fine sea salt
1/2 cup dark chocolate chips (I used Hu Kitchen)
Maldon sea salt, for sprinkling
Directions:
Preheat oven to 350 F and line sheet pan with parchment paper.
Using a hand mixer or blender, cream together the coconut oil, avocado, and maple syrup until you no longer see any large chunks of the avocado and the mixture is smooth.
In a separate bowl, whisk together the gluten-free flour, almond flour, cacao powder, baking powder, and sea salt.
Mix avocado mixture into the dry ingredients until just combined. Stir in dark chocolate chips, cover the batter, and let chill in the fridge for a minimum of 30 minutes.
Scoop heaping tablespoons of dough onto baking sheet, then press down gently with wet fingers to flatten the cookie slightly. Sprinke each cookie with sea salt and bake in the oven for 12-15 minutes until the cookies are set, but still a bit soft in the centers.
Remove from the oven and let cool.
Store cookies in airtight container at room temperature or in the fridge for up to 3 days or freeze for up to 3 months.
