I thought it would be good to start off with a photo of these, just to show that they look (and taste!) good even though the ingredients might suggest otherwise… I wasn’t necessarily looking for a vegan recipe when I came across the idea for these cookies, but when I saw that they were healthy as well as delicious looking, that was even more of a reason to make them immediately. They are creamy, fudgy, and sweet without any butter, added sugar, or flour. And they’re not green, so if you serve them, no one will ever know that the avocado is the real culprit behind their silky texture.
I sampled these hot out of the oven and also after putting them in the refrigerator, and they are better cold in my opinion. They harden and taste almost like eating chocolate mousse. Unfortunately I have already eaten my entire batch, since after all, they are healthy enough to eat for breakfast. And as a snack. And as a post-workout recovery… Spread some almond butter over them, and you have a delicious yet healthy treat. Next time, I am going to make some healthy ice cream to make paleo ice cream sandwiches. I already miss having these cookies around, so that means I will probably make them again this weekend. Perfectly chocolate-y for a Valentine’s Day treat! Maybe blend some frozen strawberries in with your ice cream to make it pink.
Chocolate Avocado Cookies
1 ½ ripe avocados (about ¾ cup)
¼ cup honey (may also substitute a banana)
½ cup unsweetened cocoa powder
¼ tsp baking soda
handful dark chocolate chunks (you can control how much extra chocolate you want)
- Preheat oven to 350F and line baking sheet with parchment paper.
- Blend avocados and honey well in a food processor until smooth, then add in cocoa powder, egg, and baking soda. Stir in chocolate chips with a spoon.
- Spoon small balls of cookie dough onto baking sheet and flatten slightly since they maintain their shape fairly well while cooking.
- Cook for 8-10 minutes. Let cool and then place in refrigerator. Enjoy at any and all times throughout the day!