Tuesday, August 12, 2014

Decadent Chocolate, Chocolate Chip Cookies with Avocado (Dairy, Egg and Gluten Free)

We love avocados and eat them almost everyday.  Avocados are not only an excellent source of Omega-3, folate and vitamin E but are also rich in glutathione which enhances our cells ability to fight off cancer.
I knew they would be good to bake with but admit I hadn't tried it till more recently.  These cookies do take a bit more time but are SO worth it.  They are very rich and will satisfy any chocolate craving.
Ingredients (makes 24-30 cookies)
  • 1 avocado
  • 2 tablespoons coconut oil
  • 1/2 cup nut butter (peanut, almond or sunflower)
  • 1 teaspoon gluten free vanilla
  • 2 tablespoons ground flaxseed mixed with 5 tablespoons water (2 flax eggs)
  • 1/2 cup honey or maple syrup if vegan
  • 3/4 cup palm sugar
  • 1 tablespoon psyllium husk
  • 1/2 cup rice flour
  • 1/2 cup arrowroot or tapioca starch
  • 2 tablespoons coconut flour
  • 1/3-1/2 cup cocoa
  • 1/2 teaspoon baking soda
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cups gluten, dairy free dark chocolate chips 

  1. Preheat oven to 350 F.
  2. In a mixing bowl blend the avocado, coconut oil, nut butter, vanilla, flax eggs, honey and palm sugar.
  3. In a large bowl combine psyllium husk, arrowroot starch, coconut flour, cocoa, baking soda, baking powder, sea salt and chocolate chips.
  4. Let batter sit for 5 minutes to thicken.  If you feel it is not quite thick enough (depending on how large the avocado you used) simply add in another 1/2 tablespoon of coconut flour.
  5. Scoop batter onto cookie tray.
  6. Bake 10-11 minutes.
  7. Store in an airtight container.
  8. Enjoy 

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