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Double Chocolate Avocado Cookies

February 24, 2014 by predominantlypaleo 11 Comments

 

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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

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  • Author: Jennifer Robins

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

  1. preheat oven to 375
  2. combine avocado, oil, egg, maple syrup and vanilla
  3. mix well until avocado is no longer lumpy
  4. mix dry ingredients into wet mix now
  5. spoon dough out onto parchment lined baking sheet
  6. bake for 12 minutes or until done

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by predominantly paleo
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Filed Under: baked goods, dairy free, gluten free, grain free, paleo, refined sugar free, snacks, soy free, treats, yeast free

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Comments

  1. Caroline says

    February 16, 2015 at 6:04 pm

    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 🙂

    Reply
    • predominantlypaleo says

      February 16, 2015 at 10:20 pm

      Thanks for the feedback Caroline! I hope you like them!

      Reply
    • Renee says

      July 10, 2015 at 2:20 pm

      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.

      Reply
      • predominantlypaleo says

        July 11, 2015 at 3:04 am

        It might work!

        Reply
  2. lisa sanchez says

    May 19, 2015 at 7:13 pm

    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!

    Reply
    • predominantlypaleo says

      May 23, 2015 at 11:20 pm

      I’m so happy Lisa! Thanks for your feedback!

      Reply
  3. Heather says

    February 4, 2017 at 10:03 pm

    Is there a nut-free and gluten free flour option I could use instead of cashew or almond? My son his allergic. Thanks!

    Reply
    • predominantlypaleo says

      February 5, 2017 at 3:50 pm

      You could try Cassava flour – bit.ly/cassavaflour

      Reply
  4. Jody says

    February 5, 2017 at 4:44 pm

    Think a gelatin egg would be ok?

    Reply
    • predominantlypaleo says

      February 8, 2017 at 5:46 pm

      It might be!

      Reply
  5. Nola says

    September 4, 2017 at 1:11 am

    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!!!!

    Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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