Chocolate Avocado Brownie Cookies

Chocolate Avocado Brownie Cookies

Delicious…..moist…….delicious…..chocolaty…..moist…..delicious……healthy…..avocado. That’s right there is avocado in these easy to make cookies! In fact, it will probably take you more time to gather all the ingredients together than it will to mix these up. It is also a fact that they will probably be eaten faster that it took to make them in the first place and you won’t feel guilty about eating them! I hope you enjoy these great cookies that are not only wonderful (like so many things), but also filled with healthy fats (and benefits) from the amazing green fruit….the avocado! Enjoy!

 Chocolate Avocado Brownie Cookies

Chocolate Avocado Brownie Cookies

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Chocolate Avocado Brownie Cookies

*I would suggest doubling this recipe-makes around a dozen cookies (depends on size of cookie).
Servings 12 Cookies

Ingredients

  • 1 medium ripe Avocado flesh only
  • 1/2 c . Applesauce or 1 ripe banana or 1/2 c. pureed pumpkin
  • 1 egg
  • 1/4 c . Unsweetened cocoa powder
  • 1/2 c . Paleo flour blend *See Note
  • 1/2 tsp . Baking Powder
  • 1 tsp . Vanilla extract
  • 1/4 c . to 1/2 c. Stevia or use stevia drops to taste powdered, I used the powder form
  • 2 tsp . Ground Cinnamon or more depending upon taste
  • 1/2 c . Chocolate chips or chunks

Instructions

  1. Preheat oven to 359 F
  2. In a food processor, blend avocado and applesauce until smooth
  3. Add the rest of the ingredients through cinnamon and process until smooth or mix in by hand
  4. Stir in chocolate chips
  5. Line a baking sheet with parchment paper and spoon the dough onto the sheet. About 2 tablespoons or so per cookie. I just used a spoon and made each cookie the amount of one large spoonful. Make sure to adjust baking time if the cookie is larger (thickness/height wise).
  6. Spread the cookie dough out a little bit with the back of your spoon into a circular cookie shape.
  7. Bake 8-10 min
  8. Remove from oven and let set for 5-10 min or so before removing them from the baking sheet. This helps them to firm up, and you should then be able to transfer them to a wire rack to cool furthar,
  9. After completely cool, transfer to a airtight container and store in the refrigerator.

Recipe Notes

You can find the recipe for the flour blend by clicking here. You can experiment with different types of flours here. Some flours tend to absorb more liquids than others or need less liquid. They can also for a gel or bind in different ways. I found that this recipe is very forgiving and will possibly work with other types of flours. Give it a try and let me know how it worked out if you substituted or used a grain based flour in this recipe. The batter/dough should be thick and spoon-able and you may need to add more liquid in the form of milk or applesauce.

Also see the links in the Paleo Flour Blend for more direction on gluten-free and grain-free flour substitutions in baking…Click here.

 

 

Chocolate Avocado Brownie Cookies

 

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