Chewy, soft and perfectly sweetened. Topped with crushed peppermint candies for a fun holiday treat. You wouldn't even know they are made with avocado! Sounds crazy, but I first started to love the chocolate avocado combo when I made my chocolate avocado pudding. It makes it really rich, smooth, and creamy without tasting ANYTHING like avocado.
Avocados help restore stomach and intestinal linings. When you are suffering from digestive disorders of any kind, avocados can come to the rescue. Easy to digest, possess anti-inflammatory compounds that have an aspirin like quality without thinning the blood; this reduces narrowing and swelling of the digest tract. So you can reap all the benefits while eating these cookies! The avocado replaces the butter or an oil in the recipe and gives the cookie that richness taste, but the cacao powder, chocolate chips, and the other ingredients masks the avocado flavor.
They do not spread in the oven and after they are finished baking I sprinkle the top with a little crushed peppermint candy. Use sea salt when it's not the holiday season! Honestly these right now are a favorite cookie. Don’t be turned away by the avocado in the recipe it really is so good!
1 ripe avocado (not brown)
1 egg (can sub flax egg = 1 tbsp. ground flaxseed + 3 tbsp water, set aside for 10 minutes)
1/2 cup coconut sugar
1 tsp. vanilla
1 tbsp. water
1/2 cup cacao powder
1 tsp. baking soda
dash of cinnamon
dash of sea salt
1/2 cup chocolate chips of choice
Directions:
1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
2. In your food processor or with a hand mixer; blend together the avocado, water, egg (or flax egg), vanilla, and coconut sugar until completely smooth.
3. In a separate bowl combine cacao powder, chocolate chips, cinnamon, and baking soda.
4. Add the wet mixture to the dry ingredients and stir with a spoon until incorporated.
5. With a spoon, scoop out a spoonful and use another spoon to help make a dollop on the cookie sheet. Then flatten each cookie slightly. They will not spread when baking.
6. Bake at 350 degrees for about 12 minutes.
Sprinkle with crushed peppermint candies when finished. Allow them to completely cool when finished then store in an airtight container in the fridge for up to a week. I stored mine in the freezer once they were cooled & they didn’t become rock solid, they lasted longer and were still soft with each bite!
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