Are you craving chocolatey, chewy, delicious cookies that won’t add to your waistline? I know I am and I’m here to share my newest finding: the best avocado cookies I’ve ever made! Upon experimenting with some all natural recipes, I found a gem. So, today on the blog, I’m going to teach you how to make the best avocado cookies in the world. You can probably tell that I’m pretty jazzed about these cookies and you’re right. I’m so excited because I have food sensitivities that make enjoying scrumptious desserts a challenge. See why in this post. Because of this, it was time to get creative, starting with making the best avocado cookies.
Why the Best Avocado Cookies?
While you will never find me without dark chocolate in my cupboard, I often crave other types of desserts that you will never find in my cupboard. Chocolate chip cookies are one of them. Therefore, it’s extremely difficult to find gluten-free chocolate chip cookies that don’t hurt my stomach AND taste good. The problem is that “gluten-free” doesn’t mean they don’t contain other harmful ingredients that make people feel sick. When cookies are gluten-and-other-harmful-ingredients-free they taste, well, like cardboard. I’ve tried so many recipes and even more pre-made brands.
There is good news, though, I had a breakthrough. I found a healthy avocado cookie recipe! These cookies are gluten-free and can be made dairy-free or vegan if desired. The ingredients are simple and natural. Let’s start with the recipe.
What You Need
1 egg (substitute with hemp/flax seeds for vegan)
½ cup of maple syrup
½ cup of almond butter
1 cup of cocoa powder (I prefer ¾)
A dash of vanilla extract (if you wish)
Chocolate chips (substitute Enjoy Life dairy free chocolate chips for vegan)
Once you have all of your ingredients, scoop the avocado into a food processor. Add the egg and maple syrup and process until mixed. Add the cocoa powder and almond butter, then process again. Once the mixture is fully combined into a thick substance, scoop into a bowl and add chocolate chips. Don’t forget to stir.
Once stirred, use a spoon and a bowl of hot water to scoop six jumbo cookies onto a sheet of lightly oiled parchment paper. Add more chocolate chips on top. The hot water will help you avoid losing half of the batter to your bowl, your hands, and anything else it comes in contact with. Preheat the oven to 360 degrees and bake for 12-15 minutes. Enjoy!
Tip for the Best Avocado Cookies
Here is my tip: they’re really good cold! If you’re skeptical of putting something green in your chocolate chip cookies, don’t be afraid! The avocado makes them creamy and fluffy while the maple syrup, chocolate chips, and cocoa powder balance the avocado. I opted for organic maple syrup that didn’t have any corn syrup and chose low sugar nut butter as well. The cookies are soft and fudgy and you can’t even tell that there is no flour. I’m kind of obsessed.
Thank you to www.sweetashoney.co for this inspirational recipe! You have restored my faith in gluten-free cookies. See below for the real cookies I made! And please enjoy this cover image of a single avocado, because who doesn’t love avocados. Peace and love!