You guys are in for a huge treat today! Especially those of you who live for chewy chocolate cookies with a just slightly crispy edge.
The secret ingredient here is avocado. Yep, avocado.
If you haven’t baked with avocado in place of traditional fats before, I encourage you to play around a bit in the kitchen.
After learning a lot about baking with avocado while experimenting with Avocado Muffins and an Avocado Banana Bread (which my 9-month old devoured), I wanted to challenge myself to come up with a quick and easy Avocado Cookie that was Dairy Free, Grain Free, Gluten Free and obviously, tastes incredible.
These are a one bowl cookie so a cinch to throw together. I used my food processor but you could also use a blender.
You basically make a smooth mixture out of the ingredients in the processor (or blender) and then spoon them out on a baking sheet. Top with some high quality Dairy Free chocolate chips and bake.
These are best eaten when completely cooled and stored in an air-tight container. Not ready to bake with avocado? Try these Chocolate Chocolate Chip Sea Salt Cookies from my friend Dominique!
Did you make this recipe? Please give it a star rating below!
Double Chocolate Avocado Cookies
- 1/2 cup ripe Avocado From Chile 4 ounces
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup tapioca starch 2.5 ounces
- 1/2 cup + 2 tablespoons coconut palm sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon finely ground sea salt
- 1/4 cup melted organic virgin coconut oil not hot, just needs to be in liquid form
- 1/8 cup dairy free
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Preheat oven 400F. Line a baking sheet with parchment paper.
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Combine avocado, egg and vanilla extract in the bowl of a food processor or in a high powered blender. Process until smooth.
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Add tapioca starch, palm sugar, cocoa powder, baking soda, sea salt and melted coconut oil. Process until completely incorporated and batter is smooth. You may need to use a spatula to scrape the bowl a couple of times.
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Use a tablespoon to scoop leveled rounds of the batter out onto the baking sheet.
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Use your clean fingers or the tip of a spatula (coated in coconut oil) to gently flatten each cookie.
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Once flattened, sprinkle with chocolate chips.
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Bake on the center rack for 18 to 20 minutes. Remove and allow to cool on baking sheet for 3 to 5 minutes.
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Finally, transfer to a %http://www.everydaymaven.com/wp-content/uploads/2015/10/IMG_2002-614x400.jpg
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Once cooled, serve and Enjoy!
Recipe Makes Approximately 16 Cookies (depends on the size you make the cookies)
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Although the batter was wet and a little hard to work with it was so worth it. Sooo good, pretty great recipe! The only thing I did differently was baking them at 350 for about 20 minutes.
So happy to hear that you like them Tania! Thanks for taking the time to comment!