Double Chocolate Avocado Cookies
I gotta admit, this was not my idea, but when a friend sent me photos of her version of these, I figured I had to give it a go. I always try to keep sweeteners to a minimum, so this only uses 1/4 cup of maple syrup for the whole baker’s dozen.
Avocado may be trendy but the real reason this superstar deserves its name in lights is for all of the healthy fats it packs! When you need to add a rich, creamy texture to your recipe, avocado is the way to go. They also contain more potassium than bananas making them (and this recipe) a perfect way to replenish after electrolyte-depleting workouts. Keep those muscle cramps away with cookies! (Too much?)
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Double Chocolate Avocado Cookies
Ingredients
Scale
- 1 medium avocado mashed
- 3 tablespoons avocado oil
- 1 egg
- 1/4 cup organic maple syrup
- 1 teaspoon baking soda
- 1/2 cup arrowroot flour
- 1/4 cup cashew meal
- 1/4 cup organic cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4–1/2 cup vegan chocolate chips
Instructions
- preheat oven to 375
- combine avocado, oil, egg, maple syrup and vanilla
- mix well until avocado is no longer lumpy
- mix dry ingredients into wet mix now
- spoon dough out onto parchment lined baking sheet
- bake for 12 minutes or until done
It’s hard to say how these would have tasted if I hadn’t burned them. They probably should have been baked for around 8-9 minutes in my oven. I’ll try again, but I wanted to mention that I used coconut oil and almond flour instead of cashew, and the texture was really nice- light and cakey. Also, I don’t recommend skimping chocolate-wise– I tried using Dagoba baking chocolate since I was out of chocolate chips, but should have added more maple syrup to balance. I always try to just use whatever I have on hand, but sometimes that backfires. I think this will be a great recipe once I actually follow the directions 🙂
Thanks for the feedback Caroline! I hope you like them!
OH I was just wondering if I could use Almond flour! thank you. I do the same. Paleo baking is so expensive I try to sub all the time. Her recipe are always so amazing and easy to follow.
It might work!
Oh my, these were delicious!!!!! They were very cake like, I used dark chocolate cocoa so it was very chocolaty. May use regular the next time but will definitely be making these again!! Super easy, wonderful treat. My kids loved them. I loved that they were not the usual dense, banana flavored treat I am used to from Paleo! I love your recipes and use of yuca – I am a convert!
I’m so happy Lisa! Thanks for your feedback!
Is there a nut-free and gluten free flour option I could use instead of cashew or almond? My son his allergic. Thanks!
You could try Cassava flour – bit.ly/cassavaflour
Think a gelatin egg would be ok?
It might be!
These came out very cupcake like. Nice and light texture. Love them. I used almond flour instead of cashew meal and added a penache frosting. So good. Thank you!!!!