I will be honest. I have lifted this recipe from two sources, the Smoothie Lover and Laurenda Marie. I am not certain which site I found the recipe first, though I do think it was on Smoothie Lover. I didn’t follow either to a tee, however, I will still give credit where credit is due and I am not the genius who created healthy avocado chocolate cookies.
Avocado Chocolate Cookies
- 1 avocado, ripe
- ½ cup coconut palm sugar
- 1 egg
- ½ cup cocoa powder (I sometimes use Hershey’s or if I’m really feigning health, raw cacao)
- 1/2 cup or less Ghiradelli 60% chips or add in of your choice (dried cherries?)
- ½ t baking soda
- Preheat oven to 350 F.
- In a bowl using a hand mixer (or blending method of choice), cream together avocado, coconut sugar and egg until smooth.
- Mix in the cocoa powder and baking soda. Careful not to launch cocoa powder around your kitchen. Made that mistake…
- Stir in chocolate chips or add in of your choice. I never add more than 1/2 cup as it becomes too much.
- Using a basic spoon, portion out blobs of batter on a baking sheet lined with parchment paper. They don’t spread much, so flatten each cookie blob out a bit with the back of the spoon.
- Bake for around 11 minutes or until the cookies seem done and don’t stick much to the paper. The original recipes call for 8-10 minutes, but I know mine are 11 on the dot with my oven.
- Cool and if you have any left store in the fridge.
Both myself and my honey are big fans of these cookies, and I won’t lie, that was a hard sell. Trying to convince him to eat a cookie with avocado was a stretch, but he loves them. They are perfect for curing a sweet tooth and I can seriously eat one cookie and be satisfied. They are not fat-free, sugar-free or calorie free, but these cookies are versatile and brighten the hell out of my day. I enjoy the cookies most often as a mock dark forest with fresh cherries and a dollop of cream.
Take that store-bought demon cookies.