Description
Delicious and guilt-free Chocolate Avocado Cookies that combine creamy avocado with rich cocoa for a moist, fudgy texture. These cookies use whole wheat pastry flour and coconut sugar, making them a healthier alternative to traditional chocolate cookies without compromising flavor.
Ingredients
Wet Ingredients
- 1 ripe avocado, pitted and peeled (about 1/2 cup mashed)
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup coconut sugar (or brown sugar), firmly packed
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup whole wheat pastry flour or all-purpose flour
- 1/2 cup cocoa powder
Add-ins
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven: Move your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit to ensure even baking.
- Prepare Baking Sheet: Line a baking sheet with parchment paper to prevent the cookies from sticking and to promote easy cleanup.
- Blend Wet Ingredients: In a food processor, combine the avocado, egg, vanilla extract, and coconut sugar. Blend until the avocado is completely smooth. If you don't have a food processor, use a hand mixer and mix thoroughly.
- Mix Dry Ingredients: Stir in the salt, baking soda, whole wheat pastry flour (or all-purpose flour), and cocoa powder into the avocado mixture. Mix until there are no visible streaks.
- Add Chocolate Chips: Fold in the mini chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake: Bake the cookies for 8 to 10 minutes. Be careful not to overbake them to maintain their soft and fudgy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 1 minute before transferring them to a cooling rack to cool completely.
Notes
- Make sure the avocado is ripe and soft for the best texture and moisture.
- If you prefer a sweeter cookie, you can increase the coconut sugar slightly.
- Using whole wheat pastry flour gives a nuttier flavor, but all-purpose flour can be used as a substitute.
- Do not overbake the cookies; they will firm up as they cool for a fudgy center.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
