Super fudgy, GF, chocolate avocado cookies
If you like dark, fudgy, chocolatey things, I would highly recommend that you make these cookies. Aside from being gluten free, they are also pretty darn good for you, considering how dark, fudgy, and chocolatey they are. Why? Because instead of using butter, you are going to use avocado! Avocado and chocolate you ask? Yes. Double yes. You will never even know. The flavor is very subtle and because they have a high water content, it makes baked goods softer and more chewy. Plus, 75% of of the fat in avocados is unsaturated, and, it adds almost 20 vitamins and minerals to your cookie! You can substitute avocado for butter in any baked good recipe 1:1.
In addition, these were made using coconut sugar which has a lower glycemic index than regular sugar. It also contains great nutrients like zinc and iron, as well as a dietary fiber called inulin. Don’t be fooled though. It’s still sugar so use responsibly! If you can’t find coconut sugar, you can substitute regular sugar 1:1.
Makes 10-12 cookies Ingredients: 1 very ripe avocado (not brown) ½ c cocoa powder ⅔ c sugar (coconut or granulated) 1 egg ½ tsp baking soda ½ tsp salt ¼ c dark chocolate chips or chunks
Instructions: Preheat oven to 350. Line a baking sheet with parchment paper. In a food processor, combine avocado, sugar, and egg until smooth. Transfer to a medium mixing bowl. Stir in cocoa powder, baking soda, and salt. Fold in chocolate pieces. Using two teaspoons, drop cookies onto the baking sheet spaced evenly apart. Bake 8-10 minutes. Remove from oven and cool completely before serving. They are even better if you refrigerate them after they’ve cooled and before serving. Enjoy!