Double Chocolate Chip Avocado Cookies Double Chocolate Chip Avocado Cookies {Dairy-Free; Gluten-Free Option}
Soft, fudgy, moist, and more nutritious. Avocado lends a creamy taste and texture while you are sure to get a healthy dose of chocolate in every bite.
Equipment
- Baking sheets
- Blender
Ingredients
- ½ cup all-purpose flour or gluten-free all-purpose flour
- ½ cup raw cacao powder or cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 2 eggs
- ½ cup maple syrup
- ½ large avocado about 45-50 grams
- 1 teaspoon vanilla extract
- ⅓ cup dark chocolate chips
- Large flaky sea salt for garnishing optional
Instructions
- Preheat the oven to 350℉. Line two baking sheets with parchment paper.
- In a large mixing bowl, combine the flour, cacao powder, baking powder and sea salt. Stir until blended.
- In a blender, add the eggs, maple syrup, avocado, and vanilla extract. Process until creamy.
- Pour the wet ingredients mixture into the bowl with the dry ingredients. Use a whisk or spatula to to stir until a creamy dough is formed. Fold in the chocolate chips.
- Using a cookie scoop or large spoon, gather about two tablespoons of dough, placing it on the baking sheet, spacing each cookie about two inches apart. You can leave them as is, or use your fingers to gently flatten and shape them into larger/thinner cookies (they will not really spread in the oven, so I like to make them more into a flatter cookie shape before baking). Top each cookie with large flaky sea salt if desired. Bake for 10 to 12 minutes. Allow cookies to cool completely on the baking sheet, at least 30 minutes to 1 hour.