Chocolate avocado cookies are rich and decadent, perfect for a special day like Valentine’s Day. But a few simple substitutions make these a bit healthier than your standard chocolate treat. Wheat flour is used instead of white. The sugar is reduced and used in combination with raw honey. And most notably, healthy fats from avocado and coconut oil make these cookies nice and chewy without the use of butter or eggs. While you won’t be able to taste the avocado or coconut oil, the texture they create is wonderful. The cookies are incredibly soft, and with a double dose of chocolate from cocoa powder and chocolate chips, they have a fudge brownie flavor to them.
- 1-1/4 cups wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup unsweetened cocoa (Hershey’s Special Dark cocoa used here)
- 1/4 cup coconut oil
- 1/4 cup mashed avocado
- 1/2 cup brown sugar
- 1 Tablespoon raw honey
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/2 cup chocolate chips
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking powder, salt and cocoa.
- In a large bowl, beat the coconut oil, avocado, sugar and honey using an electric mixer until smooth and creamy. Add the vanilla extract and mix to combine.
- Add half of the flour mixture to the large bowl, and mix on low. Add the milk and the rest of the flour mixture. Mix until combined.
- Stir in the chocolate chips.
- Line a baking sheet with parchment paper of a Silpat baking mat.
- Scoop the dough by the Tablespoon to form balls of dough. Place them about 2 inches apart and slightly flatten them using your hand or a spatula.
- Bake cookies for 10 minutes, checking to see that the egdges are firm but the center is still soft.
- Remove from oven and let cool on the baking sheet for about two minutes. Transfer to a cooling rack.
- Store cooled cookies in an air-tight container for 1-2 weeks.
- Makes approximately 2 dozen cookies.
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