Fudgey Double Chocolate Avocado Cookies

by | Oct 16, 2017 | Dessert, Uncategorized, Vegetarian/Vegan

What do you do when you have a bunch of ripe avocados and bananas?

Bake!

I adapted a recipe I have made in the past just like this by adding some flour to it. This helped the cookies to thicken up better. I used chickpea flour because I had been on a kick trying to make pizza crust (Gluten Free Vegan Pizza Crust) from it. I used Bob’s Red Mill chickpea flour, and you can also find this at the Bulk Barn if you don’t want to purchase a large amount. I think coconut flour or whole wheat flour could work well here too. If you use chickpea or coconut flour this recipe will be gluten-free.

To make this vegan:

To make this recipe vegan, use dairy free chocolate chips and  replace the egg with a flax egg. To make a flax egg, mix 1 tbsp of ground flax seed with 3 tbsp of water and let sit for about 10-15 minutes to thicken up.

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Fudgey Double Chocolate Avocado Cookies

Not your typical cookies but delicious nonetheless. Warm and fresh out of the oven they have a soft gooey texture. Eaten cold after being in the fridge gives them a brownie or fudge like consistency.

Ingredients

  • 1.5 ripe medium avocados
  • 1 ripe banana
  • 1/4-1/3 cup cocoa powder
  • 1 egg (or use 1 flax egg)
  • 2-3 tbsp honey (or slightly more depending how sweet you would like it)
  • 1/4 cup chickpea flour (or can try coconut flour, this may make it more dense)
  • 1/2 tsp baking powder
  • pinch of salt
  • 1/4 cup semi-sweet chocolate chips

Toppings: More chocolate chips, hemp seeds, dried strawberries or banana

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with greased tin foil. 

  2. In a bowl, use a potato masher to mash the avocado and banana. Remove all clumps. Add egg and honey and mix. 

  3. In a separate bowl, mix the dry ingredients (flour, cocoa powder, baking powder and salt). Fold this into the wet ingredients. 

  4. Add in the chocolate chips and mix. If the batter is too runny, add more flour 1 tbsp at a time. 

  5. Drop dough (about 2-3 tbsp per cookie) onto the baking sheets about 2 inches apart. Add toppings if desired. Makes about 12-15 cookies. 

  6. Bake for 10-15 minutes or until a tooth pick stuck in the centre comes out clean. They will still be pretty soft. 

  7. Let cool slightly before transferring to a plate or cooling rack. Store in the fridge. 

– Andrea Docherty, RD