I have noticed this new trend where everyone tries to make everything that was originally intended to be sweet or unhealthy as healthy as physically possible, so I thought I would jump on that bandwagon and give something different a try. Did you know the avocados are the only food currently known of that you can survive on solely? Containing over twenty vitamins and minerals, they provide a nutritious snack, whether you are eating they plain or in guacamole. Avocados are also a really excellent substitute to use in baking for things such as butter or any other paste (e.g. peanut butter, almond paste, etc.) because not only are they healthy, but they also hardly have any taste. The moistness of the avocado kept these cookies very chewy for as long as they stayed un-eaten, which although it was not long, was a huge bonus!
Chocolate Avocado Cookies
½ cup dairy, soy free chocolate (I used the Enjoy Life brand)
1 tbsp coconut oil
¼ cup cocoa powder
3 tbsp coconut flour
¼ cup coconut sugar (or regular sugar if you do not have coconut sugar)
¼ cup honey
½ cup dairy, soy free chocolate chunks (again, I used the Enjoy Life brand)
In a medium bowl with an electric mixer, beat the avocados until smooth and whipped. In a small bowl in the microwave, melt together the chocolate and coconut oil. In another small bowl, sift together the cocoa powder and coconut flour; make sure there aren’t any lumps! Beat the chocolate mixture into the avocado. Once they are completely combined, add half of the cocoa powder and flour and beat in, then add one egg and beat it in. Add the other half and mix in, and then add another egg. Beat in the coconut sugar, honey, and finally the last egg. Stir in the chocolate chunks until they are evenly throughout the batter. Cover the bowl with plastic wrap and let chill in the refrigerator for about an hour. Once the hour has passed, scoop the cookie batter onto a baking sheet lined with parchment paper. Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 15-20 minutes. After the cookies have baked, keep the cookies on the parchment paper but take them off of the baking sheet. Let the cookies cool completely on the parchment paper. Once the cookies have cooled, use a metal spatula to transfer them to a serving plate.