Chocolate Avocado Cookies - Bestrecipe005

  • 1 ripe avocado about 1/2 cup mashed avocado
  • 1/4 cup natural maple Flavored Sugar-Free Syrup or maple
    syrup (if not low carb)
  • 1/2 cup nut butter peanut butter or almond butter (if paleo)
  • 1 egg or chia egg if vegan
  • 1/2 cup unsweetened cocoa powder

  • 1/4 cup dark chocolate chips, no sugar added or choose your
    favorite one
  • 1 teaspoon vanilla extract
  • 2-3 drops liquid stevia drops

  1. Preheat oven to 180 C (360F)
  2. Cover a baking sheet with parchment paper. Slightly oil the
    paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This
    will prevent the cookies to stick to the paper. Set aside.
  3. In a food processor, with the S blade attachment, add ripe
    avocado and sugar free maple syrup (or liquid sweetener you like). Process for
    30 seconds until it forms a creamy avocado batter with no lumps.
  4. Stop, add egg, nut butter and cocoa powder. Process again
    for 30 seconds. Scrap down the bottom and side of the bowl and process for an
    extra 15 seconds to make sure all the batter is combine – no lumps.
  5. Transfer the chocolate cookie batter onto a mixing bowl. It
    will bit moist and sticky that is what you want. Stir in chocolate chips and
    vanilla – if used.
  6. Combine with a spatula until the chocolate chips are evenly
    incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only
    if you want a sweeter cookie. I did not add any to mine and my kids love them
    but if you have a sweet tooth I recommend few drops of stevia to make them
    sweeter. Add one drop at a time and see how it taste.
  7. Prepare a small bowl with warm water, dip a spoon in the
    water and use that spoon to sample some chocolate cookie batter from your bowl.
    The water will prevent the batter to stick too much to your spoon.
  8. Spoon the chocolate batter onto the baking sheet – I used
    another spoon to push the batter out of the first spoon.  Use a silicon spoon or spatula to flatten the
    cookie into a cookie shape. The batter won’t stick onto silicon which makes it
    easier to spread.
  9. Repeat until you form 6 jumbo cookies. Those cookies won’t
    spread so you don’t need to leave more than half thumb space between each.
  10. Sprinkle extra chocolate chips on top of each cookies if you
    like.
  11. Bake for 12-15 minutes or until the centre is set.
  12. Cool down 5 minutes on the baking sheet then transfer onto a
    cooling rack to cool down.
  13. Store the cookies in the fridge for up to 5 days in an
    airtight container.

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