I am so excited to be living in California. That means I have access to the best avocados since they practically grow in our backyard!
I normally eat avocados with savory foods, but have you ever tried incorporating them into baking? This was my first attempt and it won’t be my last! The avocado replaces butter in normal cookies, creating a healthier way to eat dessert.
Rodelle‘s cocoa powder is a key ingredient in this recipe for the beautiful dark color and chocolate flavor of these cookies. My cookies turned out a little too gooey and wet, so I’ll have to give them another try to get a more cookie texture. Recipe from The Smoothie Lover
Avocado Chocolate Cookies
Ingredients
- 3/4 cup avocado flesh (I used 1 1/2 medium Hass California avocados)
- ½ cup honey
- 1 egg
- ½ cup Rodelle dark cocoa powder
- 1/4 cup dark chocolate chunks
- ½ tsp. baking soda
Directions
- Preheat oven to 350° F. Line a baking sheet with a Silpat.
- In a mixer, cream together avocado and honey on high speed until smooth. Add in the egg.
- Mix in the cocoa powder and baking soda.
- Stir in chocolate chunks.
- Use a medium sized cookie scoop to scoop out the dough onto the baking sheet.
- Bake for 8-10 minutes.
- Store in an airtight container in the fridge.
That’s a guilt-free dessert! I believe in the saying that when you combine the seemingly unhealthy stuff with an equally (or more) healthy stuff, you are in the clear!
These look yummy! I’m going to make some of these! I just wish avocados where cheap where I live too, but buying some to make these cookies will be worth it, I’m sure!