Avocado Chocolate Cookies
10 cookies
- 100 g. avocado flesh (very ripe, but not brown)
- 1/2 cup coconut sugar (a bit more than 1 dl.)
- 1 egg
- 1/2 cup dark cocoa powder (a bit more than 1 dl.)
- 50 g. dark chocolate chunks (I used 85% cocoa)
- 1 tbsp. water
- 1/2 tsp. baking soda
Preheat oven to 175°C / 350° F.
In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
Mix in the cocoa powder and chocolate chunks. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
Cool down. Store in an airtight container in the fridge for up to an week.
The cookies are best cold – and even better when they have been in the fridge over night.
Enjoy!
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