Chocolate avocado cookies. Super delicious and healthy! recipes

Source and pictures: The Golden Cookbook

Ingredients:

• 
  

  1 ripe avocado

  
  


• 
  

  1/4 cup brown sugar

  
  


• 
  

  1/4 cup granulated sugar

  
  


• 
  

  1 egg

  
  


• 
  

  1/4 cup unsweetened cocoa powder

  
  


• 
  

  1/2 teaspoon baking soda

  
  


• 
  

  1/2 cup flour

  
  


• 
  

  1 tablespoon vanilla

  
  


• 
  

  Kosher salt to taste

  
  

Notes:

For a healthier recipe, use coconut sugar as opposed to regular sugars; leave out the flour or use coconut flour. For a vegan recipe, leave out the egg, use a flax egg or use vegan yogurt. Although I have not personally tried this, I’ve heard of others having success with using yogurt as an egg replacement. For lower sodium, leave out the salt. You could also try adding coconut oil to these recipe. I had success with my chocolate chip cookies. You can never go wrong with coconut products. Also, dark chocolate is much healthier than milk chocolate, so if you want to replace the chocolate, be sure to go for dark chocolate. If you want even more antioxidants, add some dark chocolate chips directly to the batter.

Method:

• Preheat oven to 350 degrees Fahrenheit


• Mash the avocado and add sugars. Mix thoroughly.


• Add baking soda and cocoa powder. The dough should be very sticky, so mix with a wooden spoon.


• Add egg and vanilla. Room temperature eggs are preferred. Quickly bring an egg to room temperature by placing it in a glass of cool water for a few minutes. Continue to mix.


• At this point add flour. If you like a super gooey cookie, feel free to add less flour. I don’t like the dough to be messy, so I would recommend adding more flour. It’s still a sticky dough, but the flour will make it easier to deal with.


• I would recommend greasing the cookie sheet. These chocolate avocado cookies do leave a mess, but they came off pretty easily for me without using oils to grease the pan. The choice is yours. Use a spoon to scoop golf ball sized cookies onto the pan. I like dough that is easy to handle with my hands, but this is too sticky for that.


• Top with a few flakes of kosher salt. I probably had about 10 flakes per cookie. You don’t want to use too much. Since the chocolate avocado cookies don’t have any salt baked in, the kosher salt is meant to draw out some of the flavor. Salt is always a good accompaniment to chocolate.


• Bake for 6-8 minutes. These chocolate avocado cookies don’t flatten as much as normal cookies, so you should have big poofs of deliciousness. They cook pretty fast, so don’t leave them in for more than 8 minutes unless you want a more solid cookie.


• Let cool before enjoying. Store in an air tight container in the refrigerator for maximum flavor.

Submitted March 11, 2015 at 12:56AM by egolden14 http://ift.tt/188WrzK recipes