Avocado Chocolate Cookies (Almond Flour)

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!

MY LATEST VIDEOS

Make sure you use a soft, ripe avocado.  If it is a bit firm, wait a day or two.

INGREDIENTS

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

1 egg

METHOD

• 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.

• 

  This green mixture will become chocolate cookies!

• 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