My boyfriend thinks it’s wrong. I like to think I’m eating a little healthier, but maybe that’s just an excuse to eat more dessert. I’ve tried a lot of different dessert recipes that have vegetables and chocolate in them; brownies with spinach, cupcakes with zucchini, chocolate cake with squash. They were all OK. These Double Chocolate Avocado Cookies are the real deal.
I make these cookies when I want a healthy indulgence, if there is such a thing. Gluten-free and paleo, these are great for almost any diet.
The trick to make these look smooth and round is a DIY pastry bag. I tried it without and they look really funny, but if you are in a hurry it doesn’t taste any different without one. Now, let’s begin with the recipe!
- 1 Medium Ripe Avocado
- 3 tbs Honey, Agave, or Stevia
- 1 Egg
- 1 tsp Vanilla Extract
- ½ cup Peanut Butter or Almond Butter
- ½ cup Cocoa Powder
- ¼ cup Chocolate Chips (Cacao chips)
Preheat your oven to 350 and prepare a baking sheet with parchment. Cream together the avocado and sweetener until smooth. Then add the egg and mix until no lumps remain. Next add the peanut butter and slowly add the Cocoa Powder 2 tbs at a time. If the mixture looks too sticky, leave 1 or 2 tbs out. You want the consistency to be smooth just like the peanut butter.
Stir in the Chocolate Chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickle in one corner and squeeze out 1 inch rounds onto the parchment. Bake for 10-12 minutes or until the middle of the cookies look set, not shiny. Makes 12-18 cookies. Store in the refrigerator.
These aren’t too sweet and have a very strong chocolaty taste. The peanut butter flavor almost disappears. I could eat the whole batch by myself, but I wouldn’t be able to stand the sad little faces that peak in the cookie jar only to find crumbs.