Although I am a big fan of butter, I had read how avocado can be used to replace it in cooking so thought I would give it a try. The end result was a soft, brownie like cookie after 30 minutes in the oven. They were better the next day so a bit of will power is needed not to eat them all when they are out of the oven.
Since the mixture was very moist, I think you could possibly make this vegan by omitting the egg and it would firm up the cookie. I was also making some ice cream and made a cookie ice cream sandwich out of the last two. Delicious. I kicked myself for not doing it when I had more cookies left, as they were perfect for an ice cream sandwich!
Make sure you use a soft, ripe avocado. If it is a bit firm, wait a day or two.
1 ripe avocado
1 cup almond flour
1 tspn baking powder
1/4 tspn salt
1/2 cup cocoa powder
1/2 cup erthyritol or other sugar substitute
2 tblpsn coconut oil
- Preheat the oven to 180C / 350F degrees.
- Mash up the avocado until smooth.
- Add the erthyritol (or sugar substitute), coconut oil and the egg.
- Blend until smooth.
- Add the remaining ingredients and mix well.
- Line a baking tray with parchment paper.
- Roll little balls of the cookie mixture and place onto the baking tray. Slightly flatten.
- Bake for 30 minutes.
- Eat and enjoy!
Makes 12 Cookies
Nutritional Info per cookie – 97 Calories, 9g Fat, 3g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs