Baking with healthy fats. This Fudgy Chocolate Avocado Cookies recipe uses the creaminess of the plant based avocado over butter and it works like a charm!
Preheat oven to 350 and line a baking sheet with parchment paper
In a large bowl, using a mixer, cream together the avocado and coconut sugar until smooth, then add in the egg. Mix it all together until no chunks of avocado remain
Add in the cocoa powder and peanut butter and mix again
In a small bowl, dissolve the baking soda in the water and stir it into the cookie batter
Spoon heaping tablespoon portions (this recipe makes a dozen) onto the parchment lined baking sheet. Use a spoon to swirl the batter into flattened even rounds. They won’t spread out very much
Bake for 10-12 minutes and let cool for another 10 minutes. They may slightly stick to the parchment so peel them off carefully