Healthy Chocolate Avocado Cookies

I know these cookies sound gross. (Unless you’re the type who loves avocados, and if that’s the case, this is your fantasy sit-on-the-couch-binge-food. So pull up a blanket and get ready for your guilt-free cookie feeding.)

This recipe is so healthy that it deserves to taste like a combination of prison mush and cardboard (that might be redundant, because I guess prison mush is cardboard?). Without my usual cookie staples of sugar and butter, how could a cookie be so surprisingly pleasing? Avocado really can take the place of butter (except spread on cinnamon waffles- only butter can do that), and honey is actually successful in the sweetening department.

I’m never going to abandon my Classic Chocolate Chip Cookies, but when I’m feeling like a few healthy omega fats and if I’m ever on a detox diet (like if I go to hell), then I’ll make these for sure. Oh, and I’ll make them for my healthy friends who don’t miss things like sugar. (Mmmmmn…… suuuuggggaaarrrrrrrrr…)

Adapted from Healthy Food Team’s recipe…

2 ounces organic unsweetened chocolate

1/2 tablespoon of coconut oil

1/2 organic avocado

2 tablespoons of unsalted almond butter

1/4 cup honey

1 egg and one egg white

2 tablespoons cocoa powder

1 teaspoon vanilla

1 1/2 tablespoons almond flour

Pinch of salt

1/4 cup cacao nibs
1. Preheat oven to 350º and line a cookie sheet with parchment paper.
2. In a small bowl, melt unsweetened chocolate with coconut oil and set aside to cool.
3. Puree avocado in a food processor or high-speed blender until very smooth. Add remaining ingredients (including melted chocolate from step 2) and mix until the batter is smooth. Chill the batter in the fridge for at least an hour.
4. Scoop the batter by heaping tablespoons onto parchment paper. Sprinkle cacao nibs over tops and press gently into dough to adhere. Bake for 15 minutes. Allow to cool on a cooling rack.
Tips:
- Cacao nibs: they are so healthy (really- more antioxidants than dark chocolate) and so good (deep, nutty chocolate flavor). The guy at the checkout at Whole Foods couldn’t find the code for them, so I got my bulk bag of the little buggers for FREE. I think I seriously scored $15 of cacao nibs, at their insistence! (I even tried finding the bulk code for them in the book they keep at the cashier’s stand, so don’t think I intentionally pulled a fast one.)
- I love salt (and think it’s essential in desserts), so I added the pinch. If you are trying to cut back on it, go ahead and omit it (like the original recipe). I’m really sorry that you can’t have salt.
- Add in nuts if you want more texture. Just toast the nuts first. Lightly.
- If you don’t chill the batter, you’ll end up with flat cookie blobs. In the picture above, my cookies look really puffy because I added more almond flour than noted in the recipe- I was nervous that the dough was really runny. Once the dough chills sufficiently, it’s a non-issue, as they don’t spread a lot at all. Bottom line- don’t worry. Yours won’t be so cake and puffy if you follow the instructions above.
- These freeze well.
- Enjoy!
Click Here to PRINT This Recipe Now!
Related Recipes & Posts:
August 8th, 2015 | More Sweets Please | 4 Comments | Tags: Cookies, Dairy-Free, Gluten-Free

4 Responses and Counting...

Alanna 08.08.2015

You had me at chocolate and then at avacado! My 2 favorite things. I will give this a whirl :)
More Sweets Please

Okay, glad you didn’t think this sounded barfy :)
Presley

Are these very rich? And do they melt if you don’t keep refrigerated? And what about putting powdered sugar?
They look delicious.
More Sweets Please

Hi there!
These don’t taste that rich (to me), they won’t melt at room temp but they do ‘sweat’ a bit… so powdered sugar is an awesome idea but just before serving (or the sugar will dissolve into the cookie). Enjoy!