Okay I know this sounds gross. But hear me out.
Avocado is oily with a soft mushy texture, a bit like butter, right? But bursting with nutrients and healthy fats, and without the saturated fat that makes butter so bad for you. In fact, avocados can actually help lower cholesterol, and the fat they contain helps you absorb nutrients from plant foods. Basically, they have earned the title of ‘superfood’ with a pretty high level of certainty.
So why put them in cookies?! Aren’t cookies all about being indulgently unhealthy? Isn’t that the point?! Avocados, when really ripe and mushed, are the perfect butter substitute, in that they are oily enough to hold other ingredients together, and have a mild taste that is easily masked.
These avocado cookies are actually, believe it or not, also delicious. Seriously. I’m pretty bad at making cookies, but these are amazing. Definitely the best I’ve ever baked. They are super gooey and squigdy, and deliciously chocolatey but also surprisingly healthy.
They are not only vegan, but gluten free and refined sugar free. Divinely delicious and heavenly healthy. They have, as the cliche goes, all of the taste with none of the guilt. Perfect!
Avocado Chocolate Cookies
1 large avocado
1 large egg
1 tsp baking soda
15og runny honey
5og cocoa powder
pinch of salt
5og rice flour (or your favourite gluten-free flour)
1oog dairy free chocolate (most dark chocolate is dairy free, but make sure you check!)
Preheat your oven to 18o degrees, and line a baking tray with greaseproof paper. Scoop out the flesh of your avocado into a large bowl and mash it well until it is a smooth consistency. Once it is completely smooth (lumps of avocado will not be good in a cookie- trust me!) beat in egg, then stir in the dry ingredients. Stir in the lumps of chocolate.
Then, spoon out dollops of mixture onto the baking tray. These cookies don’t spread as much as normal cookies (I left them quite chunky expecting them to spread and they didn’t!) If you want them chunky and fudgy, leave them piled up quite high, or, if you’d prefer a a thinner cookie, spread the batter out more.
Bake them for 12-15 minutes, or until the top feels slightly crispy. The inside will still be gooey- so don’t worry!
Devour them fresh out of the oven while they are still warm!