These cookies have grown to be my most prided recipe over the years. My signature cookie. It’s the recipe most people ask me for, the one I’ve made most times myself on the entire blog and by far the one with most reactions from you lovely readers. Thank you!
When I first created these 4 years ago, I had no idea they would become this popular. Actually I thought they were so weird, only I would like them. Luckily I was wrong. I am so happy so many people like these – they are super easy to make, super healthy and extremely delicious.
Go bake! You won’t regret it.
These cookies requires only 6 very simple ingredients:
- Avocado for butter
- Coconut sugar for sugar (NB! Some people have pointed out that coconut sugar is still sugar. I couldn’t agree more. It is however un-refined and therefore still contains all the vitamins and minerals, as opposed to white sugar, where everything but the sugar has been removed. Plus it’s lower in GI)
- Eggs – see notes for vegan version.
- Cocoa powder
- Dark chocolate – make sure you use a good quality chocolate with a high cocoa content, if you don’t want to ruin the entire health-aspect
- Baking soda
One thing: These aren’t like your average cookies. They are softer and airier and more cloud-like than others. And insanely fudgy!
Healthy Avocado Chocolate Cookies
Ingredients
- 100 g (3/4 cup) avocado flesh (very ripe, but not brown)
- 1/2 cup (120mL) coconut sugar (*SEE NOTES)
- 1 egg (FOR VEGAN VERSION SEE BELOW)
- 1/2 cup (120mL) dark cocoa powder
- 50 g dark chocolate chunks (I used 85% cocoa)
- 1/2 tbsp baking soda
Instructions
- Preheat oven to 175°C / 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
- Mix in the cocoa powder and baking soda - or better: blend everything together in a food processor, so easy.
- Stir in chocolate chunks.
- Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
- Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
- Cool down. Store in an airtight container in the fridge.
Notes
- If using banana you might have to bake them for a little longer. Also, I recommend not using a big banana
- Readers have tried adding all different kinds of delicious add ins – try for instance mint, peanut butter cups, cocoa nibs etc.
Vegan version
These cookies can be made vegan by subbing the egg for a chia egg.
Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.
