My husband thinks it’s wrong. I like to think I’m eating a little healthier, but maybe that’s just an excuse to eat more dessert. I’ve tried a lot of different dessert recipes that have vegetables and chocolate in them; brownies with spinach, cupcakes with zucchini, chocolate cake with squash. They were all OK. These Double Chocolate Avocado Cookies are the real deal.
Audrey was excited when I said the word cookies, but then I got the avocado out and her smile turned into a frown, “Avocado! You don’t put that in cookies!”
Actually, I started using avocado a lot more in recipes to replace some of the butter. I just never told anyone 🙂
The trick to make these look smooth and round is a DIY pastry bag. I tried it without and they look really funny, but if you are in a hurry it doesn’t taste any different without one.
- 1 Medium Ripe Avocado
- 3 tbs Honey, Agave, or Stevia
- 1 Egg
- 1 tsp Vanilla Extract
- ½ cup Peanut Butter or Almond Butter
- ½ cup Cocoa Powder
- ¼ cup Chocolate Chips (Cacao chips)
- Preheat your oven to 350 and prepare a baking sheet with parchment.
- Cream together the avocado and sweetener until smooth. Then add the egg and mix until no lumps remain.
- Next add the peanut butter and slowly add the Cocoa Powder 2 tbs at a time. If the mixture looks too sticky, leave 1 or 2 tbs out. You want the consistency to be smooth just like the peanut butter.
- Stir in the Chocolate Chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickle in one corner and squeeze out 1 inch rounds onto the parchment.
- Bake for 10-12 minutes or until the middle of the cookies look set, not shiny.
- Makes 12-18 cookies. Store in the refrigerator.
These aren’t too sweet and have a very strong chocolaty taste. The peanut butter flavor almost disappears.
I could eat the whole batch by myself, but I wouldn’t be able to stand the sad little faces that peak in the cookie jar only to find crumbs.