OKAY. These are like a miracle- a healthy chocolate cookie cloud type of miracle. Soft gooey middle and a little crunchy on the outside. They kind of remind me a brownie, but in a cookie form, with crispy edges all around. Secret ingredient? Avocado. Sounds crazy, but I first started to love the chocolate avocado combo when I made my chocolate avocado pudding; it makes it really rich, smooth, and creamy without tasting ANYTHING like avocado - and this is exactly how these cookies came out. I also love adding in avocados to my chocolate smoothies for some extra healthy fats, fiber, and it just makes the smoothie super thick and creamy. Plus, avocados are just good for you, so you can reap all the benefits while eating these cookies!
I also used less than 8 ingredients and they took less than 15 minutes to make. The avocado replaces the butter or an oil in the recipe and gives the cookie that richness taste, but the cacao powder, chocolate chips, and the other ingredients masks the avocado flavor.
For the recipe I used about 1/2 cup of coconut sugar and I found them to be perfectly sweet with the addition of the chocolate chips which balanced out the bitterness of the cacao powder. Next time I make them, I would probably stick to the same measurements or even add a bit less coconut sugar! It really depends on how big of a sweet tooth you have! I also slightly under baked the cookies so the chocolate chips would be gooey even long after they were kept out of the oven and it made for a really soft center, but if you like a more firm cookie you might want to keep them in there a little longer than what I did.
I also made my cookies pretty large and ended up coming out with 6. They do not spread in the oven and after they were finished baking I sprinkled the top with a little sea salt! Honestly these right now are my favorite cookies and don't be turned away by the avocado in the recipe! It is so good!
Prep time:5 minutes
Bake time: 12 minutes
Total time: less than 20 minutes
Yields: 6 large cookies
What you need:
1 ripe avocado (not brown)
1 egg (can sub flax egg = 1 tbsp. ground flaxseed + 3 tbsp water, set aside for 10 minutes)
1/2 cup coconut sugar
1 tsp. vanilla
1 tbsp. water
1/2 cup cacao powder
1 tsp. baking soda
dash of cinnamon
dash of sea salt
1/2 cup chocolate chips of choice
What you need to do:
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
2. In your food processor or with a hand mixer; blend together the avocado, water, egg (or flax egg), vanilla, and coconut sugar until completely smooth.
3. In a separate bowl combine cacao powder, chocolate chips, cinnamon, and baking soda.
4. Add the wet mixture to the dry ingredients and stir with a spoon until incorporated.
5. With a spoon, scoop out a spoonful and use another spoon to help make a dollop on the cookie sheet. Then flatten each cookie slightly. They will not spread when baking.
6. Bake at 350 degrees for about 12 minutes.
Sprinkle with sea salt when finished. Allow them to completely cool when finished then store in an airtight container in the fridge for up to a week. I stored mine in the freezer once they were cooled & they didn't become rock solid, they lasted longer and were still soft with each bite!