Tuesday, July 11, 2017

Dark Chocolate Avocado Fudge Cookies


(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 (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.  Store any leftover cookies in the fridge.
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