That’s right – avocado and chocolate, together at last. When I saw this recipe on Two Peas and Their Pod I thought of the overly ripe avocado sitting in the refrigerator and new I had to make these. I had been keeping the avocado to put in my hair as a conditioning treatment, but this seemed like a much better use of those monounsaturated, heart-healthy fats. These vegan-friendly cookies are fudgy heaven and taste nothing like avocado. I would describe them as a mix between a fudge brownie and a soft cookie. The best part of all? They are actually good for…so good for you that I give you permission to have them for breakfast 😉
I modified the original recipe, so I can’t really say how the original would turn out. My modifications included:
- I used whole wheat flour instead of all-purpose flour, which increased the baking time. This increased the fiber and lets you count your cookie as a whole grain 🙂
- I used 1/2 cup avocado instead of 1/4 avocado and 1/4 coconut oil. I am not 100% sold on this coconut oil craze and I didn’t have any on hand. I think the entire avocado makes it healthier since it is loaded with monounsaturated fats.
- I cut the sugar in half
- I omitting the chocolate chips (I didn’t have any on-hand).
Below is the recipe I made.
Avocado Chocolate Cookies
- 1 1/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2/3 cup cocoa powder
- 1/2 cup mashed, ripe avocado
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup almond milk
- Preheat oven to 350F. Spray 2 baking sheets with non-stick spray, or cover with parchment paper.
- Add the flour, baking powder, salt, and cocoa to a medium bowl. Mix well.
- In a large bowl, beat the avocado and sugar until smooth (no gritty pieces!). Add the vanilla extract and beat well.
- While beating on low, add 1/2 the flour mixture. Once mixed well, add the milk and the remaining flour mixture (beating on low the entire time). Mix until the flour disappears.
- Using a tablespoon, form balls and place on the prepared pans. Flatten the balls slightly. Bake for 12-14 minutes, or until set on the edges.
- Let the cookie cool on the pan for a few minutes and then transfer to a wire rack to finish cooling. Let cool completely.
I found that these taste better the next day. By all means, try them fresh out of the oven, but wait to make your final judgement until the next day. Enjoy!