(grain-free, dairy-free, gluten-free)
Recipe from Rachel
Mansfield
Husband-Tested in
Alice’s Kitchen
Yield: 12-14 cookies
I’ve
had chocolate avocado pudding and also chocolate avocado pie that tasted
surprisingly good, so I thought I’d give these cookies a try. They were a cinch to make, taking only 5
minutes to put together and not much time in the oven to bake. They were perfectly chocolatey with a creamy
fudgy texture that hit the spot. Be sure
that your avocado is completely ripe and soft for the best results. Store any leftover cookies in the fridge.
1 ripe avocado (Make sure it's soft and very ripe. Do not use a hard one!)
¼ cup coconut sugar
1 large egg
½ teaspoon vanilla extract
¼ cup cocoa powder
¼ cup organic hemp hearts (hemp seeds)
¼ cup almond flour
½ teaspoon baking soda
¼ cup dark chocolate chunks or chips (I use bittersweet chocolate chips.)
Preheat oven to 350 degrees.
Combine the finely mashed avocado, egg, and vanilla extract
in a medium-sized bowl. (I used a potato masher.)
In a separate bowl, whisk together the cocoa powder, coconut
sugar, hemp hearts, almond flour, and baking soda.
Mix together the wet and dry ingredients until just combined.
Gently stir in the dark chocolate chunks.
Using a small ice cream scoop or spoon, add one heaping
tablespoon of dough on to a baking sheet lined with parchment paper.
Bake for 8-10 minutes or until the top has set (don't
over-bake!!)
Allow the cookies to cool before serving.
No comments:
Post a Comment