My relationship with avocado goes back a long, long way. Whether the base of a tasty guacamole, sliced with chilies on sourdough toast, or simply with a bit of lime juice and a spoon, it’s the food the just keeps giving. However, when a good friend came to me with a recipe for avocado cookies (yes, COOKIES) I recoiled in horror. Avocado desserts? No thank you.
Ultimately though, the curiosity in me won over the cynicism and I gave the recipe a go.
What can I say? They were an absolute DELIGHT! Gooey, rich and sinfully chocolaty, you would never in a million years imagine these were a healthy treat!
By substituting butter for mashed up avocado and coconut oil, you are teaming up two healthy fats into a powerful and body boosting mix, that doesn’t interfere at all with the flavour or consistency of your sweet tooth fix.
Having toyed with a few different recipes, I have settled on sharing my favourite vegan version with you – from one of my most beloved food blogs – Two peas and their pod.
Enjoy, and please share your results with us below in the comment section!
Vegan Chocolate Avocado Cookies
Yield: 2 dozen cookies
Prep Time: 10 minutes
Cooking Time: 10 minutes
Rich and chocolaty cookies that are made with avocado! These vegan cookies are divine! You will never know there is no butter in these babies!
Ingredients:
1 1/4 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup Dutch processed cocoa
1/4 cup coconut oil
1/4 cup mashed avocado
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond milk
1/2 cup vegan chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
Note: I buy vegan chocolate chips at Whole Foods. I like to use Trader Joe’s coconut oil.
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