Avocado-Cacao Cookies

It may sound a strange combination, but these cookies are pretty tasty as well as being free from all that stuff we try to avoid/limit our intake of (dairy, gluten, refined sugar..). They were my first attempt at baking without eggs, and I’m so happy with how they turned out!

These cookies have a pretty impressive ingredient list, so you don’t need to worry about indulging. However, even natural sweeteners like maple syrup need to be kept an eye on, so don’t go overboard!!

Avocados are all over the media as being a ‘good fat’, and it’s true that they are a healthy choice. In fact, these cookies contain many good fats like almonds, coconut oil, and chia seeds too. Read more about different types of fats in my post here.

Other super ingredients include cacao, the superfood that is high in iron, potassium and antioxidants, and chia seeds which are a brilliant source of omega 3 fats, and fibre!

Makes 10 cookies

Ingredients:

80g 90% dark /cacao chocolate

1/2 tbsp coconut oil

1/2 ripe avocado

2 tbsp almond butter

1/6 cup maple syrup

2 tbsp cacao powder

1.5 tbsp ground almonds

2 chia eggs…you will need 2 tbsp chia seeds and 6 tbsp water

Method:

First, make your chia eggs. Grind up the chia seeds or blend if needed to a powder. Add the water and stir in a bowl before placing in the fridge for fifteen minutes. The mixture should turn to a jelly-like substance. (This amount is equivalent to 2 chia eggs).

Met the chocolate,along with the coconut oil, in a bowl over a pot of hot water.

Next, mash up the avocado in a bowl, and puree with a hand blender.

You can now add the remaining ingredients, slowly, including the chia egg mixture and the melted chocolate.

Blend the mixture well, and then let sit in the fridge to chill for 40 minutes.

In the meantime, preheat the oven to 180 degrees Celsius.

Spoon the mixture on to a baking sheet in circular shapes.

Bake for 15 minutes, check that the cookies are done by sticking a fork in the middle (it should come out clean). Also the cookies should hold their shape and be able to lift off the baking sheet in one piece.

Let cool, and enjoy!

(I like these even better the next day as they have a chance to go more fudgey overnight in the fridge!)

Let me know how they turn out!

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