Not content with being the star of salads and every vegan’s go-to food, avocados have been making a bit of a splash on the dessert scene lately.
The reason for this being that they are smooth, creamy, bland enough to go well with anything and, best of all, full of healthy fats.
In fact, their high performance in the fat stakes is what clued me into the idea of using them in cookies. It’s as easy as swopping out your usual fat of choice (in my case butter) and replacing it 1:1 with smooshed up avocado.
Oh and these are gluten-free and grain-free so all my paleo pals can indulge too. Everyone’s invited to this party! Except those with weird avocado allergies but is that even a thing?!
Before tucking in, I need to do a bit of expectation management – don’t go into this expecting your usual cookie texture cos that ain’t the way it’s going down.
These are a moist, fudgy consistency. Make those suckers small because they are pretty filling.
That said, they lasted about two days in our house. Usually I blame my disgusting greed on the dog but he can’t open the fridge on account of him not having any opposable thumbs so that’s out.
Must’ve been the neighbours 😉
Dark Chocolate Avocado Cookies (makes 10)
- 1/2 cup mashed, ripe, green avocado
- 1 oz dark chocolate (I used organic 87% stuff)
- 1 tsp honey
- 1/4 cup coconut flour
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsps unsweetened cocoa powder
- 1/4 cup milk (I used coconut but any variety will do, even the regular kind)
- Break the chocolate into chunks and place in a small, glass bowl along with the honey. Carefully position this bowl over a pan of simmering water and leave it for around five minutes until the chocolate melts completely.
- Remove from heat and, while it is cooling slightly, whisk the eggs, milk, vanilla, cocoa powder and avocado together. Add the melted chocolate, a spoonful at a time and stir continously. It should be a thick runny batter now.
- Sift in the coconut powder, stir.
- Dollop a tbsp onto a baking tray (lined with parchment paper or greased) to create ten blobs. Bake at 400 for 10 minutes.