Chocoguacamole Cookies
Dark, rich, chocolate cookies that SHOULD BE bad for you – but they are NOT!!! Eat a couple of them cold with coffee or milk, and your dessert and chocolate cravings will be satisfied – but without the sugar and other bad stuff usually found in cookies!
Ingredients
- 1 c avocado soft and ripe, but not brown – approx. 2 small-medium OR 1 large avocado
- 1/2 c xylitol or substitute coconut sugar for part or all of the xylitol
- 1 egg
- 1/2 c cocoa dark cocoa powder makes the richest cookie – substitute cacao powder for higher level of antioxidants
- 1/2 t baking soda
- 1/2 pkg dark chocolate chips I use Lily’s which are sweetened with Stevia (about 3/4 cup)
Instructions
- Preheat the oven to 350.
- Peel and remove the pit from the avocado(s) to make a scant cup of avocado.
- Use a hand mixer (or food processor) to mix together the avocado and xylitol or coconut sugar until well blended and pretty smooth. There may be some small avocado chunks, but don’t worry about that.
- Add in the egg and stir.
- Mix in the cocoa powder and the baking soda.
- Add in the chocolate chips and mix in well.
- Place parchment paper on a cookie sheet, and place approximately 12 dollops of the cookie dough on the parchment paper. The dough will be kind of sticky, so you may need to use two spoons to achieve the cookie’s “shape”. Also, the cookies will not flatten out much when baked – so use a spoon to flatten them to the height you desire.
- Bake for 10 minutes, then remove from the oven and allow to cool.
- Cookies are best stored in an airtight container in the fridge – and served cold! Enjoy…