These Avocado cookies are a chocolate, fudge delight! Not only are they low carb,
100 % gluten free, paleo and sugar free but they can also be made Vegan to satisfy cravings.
Preheat oven to 180C or 360F
Cover a baking tray with non-sticking baking paper and lightly oil the paper with 1/2 teaspoon of vegetable oil to prevent the cookies from sticking to the paper.
In a food processor or blender add ripe avocado and liquid sweetener. Process for 30 seconds until it forms a creamy avocado batter with no lumps.
If using an egg substitute such as Chia egg, put 1 tablespoon of chia seeds in a bowl with 3 tablespoons of water and let sit for 15 minutes to combine.
Next add in the egg/ egg substitute, nut butter and cocoa powder. Process again for 30 seconds.
To ensure all of the mixture has combined and there are no lumps, use a spoon to scrape the sides and bottom of the bowl into the main mixture and process for another 15 seconds.
Transfer the chocolate cookie batter onto a mixing bowl. The mixture will be very moist and sticky but that is what you want. If adding in extras such as chocolate chips and vanilla, stir these in now until evenly distributed.
If you prefer your cookies sweet, add in 2-3 drops of liquid stevia. Add one drop at a time and taste.
Spoon the chocolate batter onto the baking sheet. Fill a small bowl with warm water to dip your spoon into while doing this. The water will prevent the batter to stick too much to your spoon.
The mixture should make 6 jumbo cookies. The cookies won't spread like normal flour based ones, so you don't need to leave more than half thumb space between each.
Sprinkle extra chocolate chips on top of each cookie if you like.
Bake for 12-15 minutes at 180 degrees or until the centre is set.
Allow to sit for 5 minutes on the baking sheet before transferring to a cooling rack.
This recipe is taken from Carine's Blog - Sweetashoney.co and can be stored in the fridge for up to 5 days.
Ingredients
Directions
Preheat oven to 180C or 360F
Cover a baking tray with non-sticking baking paper and lightly oil the paper with 1/2 teaspoon of vegetable oil to prevent the cookies from sticking to the paper.
In a food processor or blender add ripe avocado and liquid sweetener. Process for 30 seconds until it forms a creamy avocado batter with no lumps.
If using an egg substitute such as Chia egg, put 1 tablespoon of chia seeds in a bowl with 3 tablespoons of water and let sit for 15 minutes to combine.
Next add in the egg/ egg substitute, nut butter and cocoa powder. Process again for 30 seconds.
To ensure all of the mixture has combined and there are no lumps, use a spoon to scrape the sides and bottom of the bowl into the main mixture and process for another 15 seconds.
Transfer the chocolate cookie batter onto a mixing bowl. The mixture will be very moist and sticky but that is what you want. If adding in extras such as chocolate chips and vanilla, stir these in now until evenly distributed.
If you prefer your cookies sweet, add in 2-3 drops of liquid stevia. Add one drop at a time and taste.
Spoon the chocolate batter onto the baking sheet. Fill a small bowl with warm water to dip your spoon into while doing this. The water will prevent the batter to stick too much to your spoon.
The mixture should make 6 jumbo cookies. The cookies won't spread like normal flour based ones, so you don't need to leave more than half thumb space between each.
Sprinkle extra chocolate chips on top of each cookie if you like.
Bake for 12-15 minutes at 180 degrees or until the centre is set.
Allow to sit for 5 minutes on the baking sheet before transferring to a cooling rack.
The 2nd time that I made these I added 1/2 tsp. cinnamon and an extra 1/4cup of Organic raw cacao powder. I used a cookie scoop and got 2 dozen good size tasty cookies from this recipe. I called them Hot Chocolate Cookies.