Vegan Gluten Free Chocolate Avocado Cookies

Posted by in Chocolate, Cookies, Cooking, Super Bowl Sunday, Sweets | 10 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello  & Happy Friday!!

 

 

 

 

 

 

Lately I’ve been whipping up recipes that contain minimal ingredients, steps, and knew I had to revisit this recipe from a year or so ago, because it’s just that good! When it comes to cookies, you typically need flour, baking soda and the list goes on. However, I want to explore more seamless concepts that required next to nothing, and believe it or not.. 

 

This cookie with just a handful of pantry staples works!

 

 

 

 

 

 

 


 

This recipe rocks for every reason! It’s quick, easy, affordable, involves a handful of ingredients, packs texture, is buttery soft (you can under cook them for a more fudge like texture), pack tons of nutrients, are gluten free, have a rich chocolate flavor, features sugar free chocolate thanks to Lily’s Sweets chocolate chips, it won’t dry out like most cookies, and they are non vegan approved!

 


 

 

If you love a modern take on cookies that are typically laden with flour and added sugars, you have to try this recipe for vegan Chocolate Avocado Cookies!

 

 

 

 

 

 

 

 

 

 

 

Why this recipe rocks: 

 

 

 

Quick

Easy

Low added sugar

Rich chocolate flavor

Minimal ingredients 

Buttery soft

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

Recipe Tutorial 

 

 

 

 

 

Yields 6-8 cookies

Flourless Vegan Dark Chocolate Avocado Cookies

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe

5 based on 2 review(s)

Ingredients

  • 1 ripe avocado about 1/2 cup mashed avocado
  • 1/4 cup maple syrup
  • 1/2 cup peanut butter or almond butter 
  • 1/2 banana
  • 1/2 cup cocoa powder
  • 1/2 cup Lily's Sweets dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
  2. In a food processor, throw everything in and pulse until smooth. 
  3. Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine - no lumps
  4. Spoon the chocolate batter onto the baking sheet - You can dip the spoon in cold water first to prevent sticking. Flatten down the cookies. Top with chocolate chips.
  5. Repeat until you form 6 jumbo cookies. Bake for 20-25 minutes or until the centers are done. They will puff up in the oven, but flatten once they set.
  6. The less done they are the more fudge like the texture will be, which is still good! For more firm, 25-30 mins recommend.
  7. Allow to cool for 10 minutes, and use a flat spatula to remove them and place on a cooling rack. If still not firm let them set for 30 mins to 1 hour. Store the cookies in the fridge for up to 5 days in an airtight container.

Notes

Depending on the amount of banana you put in and your oven, they may take longer to cook. They also will firm up when left out to cool. The overall texture will be soft and fudge like and not crispy! If you want to cut down the fat content you can use peanut butter powder combined w/almond milk (I did as I was out of peanut butter!) *You can add 1 tbsp coffee grains to enhance the flavor (optional)

7.8.1.2
1145
http://eatdrinkshrink.com/cookies/flourless-vegan-dark-chocolate-avocado-cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

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10 Comments

  1. Did you use chocolate chunks in the cookie or just on top
    • I believe I just pressed them on top. You can mix them in if you like!
  2. About how many calories are there in a cookie I made the with all my love and effort and my husband was like how many calories are there I was very upset
    • Hi Ana, Recipes unfortunately don't disclose calories as they tend to be incorrect. This cookie is the closest you can get to raw containing only a lil maple syrup.
  3. Hi I’m allergic to all nuts can the peanut butter be left out or can I use a substitute that is not nuts thanks
    • Hi Laura, You could use a seed butter perhaps? Let me know how they turn out!
  4. Are coffee grains and grounds the same thing?
    • Hi Meghan, coffee grains are options and is just fresh coffee grains. Coffee enhances the chocolate flavor.
  5. Hi, the cup amounts seem quite vague, do you have more specific measurements that can be used? Also the measurements of other ingredients if want to double and make 12 cookies with 2 avocados and 1 banana. Thanks
    • Hi Tina, the only ingredient that isn't specific is the banana. However, every time I make this recipe the result is consistent. Let me know if you run into any issues.

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