These Chocolate Avocado Cookies are truly, pure heaven. This recipe will give you cookies that are equal parts chocolate-filled wonder and ooey-gooey goodness.
- 2 Ripe Avocados
- 3/4 cup Sugar
- 2 Eggs (or Chia Seed Eggs)
- 1 cup Unsweetened Baking Cocoa
- 2 tbsp. Flour
- 1 tsp. Baking Soda
- 3/4 cup Andes Mints (what I typically use), Chocolate Chips, Peanut Butter Chips etc...
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Preheat the oven to 350 degrees F.
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Place the cubed avocado and sugar into a blender or food processor, mixing until the sugar is well incorporated and you have formed a light green paste-like consistency.
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Add the eggs to the blender/food processor and mix until combined.
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Place the avocado mixture into a medium mixing bowl.
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By hand, mix in the cocoa powder, flour and baking soda.
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Add the baking chips.
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Transfer the batter onto the (lightly greased) baking sheet in 1 tablespoon portions. *The batter will be very gooey- no worries. They will turn out and you're doing great!
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Bake the cookies for 8-10 minutes and let them cool for about 10 minutes.
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Store in the refrigerator or freezer for up to 3 weeks.
