You won't taste the avocado in these cookies, but you'll sure be glad it's in there. These gooey, chocolatey bites of goodness are sure to satisfy any chocolate fix without gluten, dairy, or roller coaster rides for your blood sugar.
Ingredients
¾ c. avocado, very ripe (about 1 very large avocado)
½ c. coconut sugar
1 egg
½ c. cocoa or cacao powder
½ t. baking soda
½ c. chocolate chips
Instructions
Preheat oven to 350 degrees.
In a food processor, stand mixer fitted with the whisk attachment, or large bowl with a hand mixer, combine the avocado and the coconut sugar. Beat on high until they are fully combined. Don't be afraid of over mixing.
Add the egg and continue beating oh high. Let the mixture get a bit shiny and maybe even kinda fluffy (but don't stress, you won't mess them up).
Add in the cocoa powder and baking soda and continue beating to combine. You may need to scrape down the sides of the bowl with a spatula to get all the cocoa powder in there.
Add in the chocolate chips and stir with a spoon to combine (or just turn your machine to pulse or low speed if you don't like dirtying extra utensils).
Cover a cookie sheet with parchment paper.
Drop spoonfuls of "dough" onto the paper. The "dough" will be very wet and these cookies will be fairly flat, so you'll need to shape them into cookies with the spoon (or wet fingers).
Bake for about 13-14 minutes until the cookies have "set" a bit. They will crinkle a little bit on top.
Allow to cool on a cookie sheet for 2-4 minutes before removing to a cooling rack.
Recipe by sprinting spoon at https://www.sprintingspoon.com/double-chocolate-avocado-cookies/