There are green flecks in my cookies. I mean, obviously.

Cookies.

Shocked? No. Me neither.

You’re not weirded out by the green flecks at all though, riiiight?! It’s me. Of COURSE there are green flecks in  my cookies. They’re delicious. Promise. Just stick with me…

You see what happens?? I am forced into resting (I don’t really do this willingly, which is undoubtedly why I’m sick in the first place) by a stupid case of tonsillitis that is making me feel like I got hit by a truck. And when I am forced to rest, what do I do? I bake. Because baking is pretty much resting as long as I sit down after things go into the oven.

Also, my parentals just embarked on a mini trip, involving travel in one of those steel cylinders filled with recycled air that fly at high altitudes and have NO good things to eat. Furthermore, they were embarking on a trip to the midwest. Let me just put it this way: I have absolutely nothing against the middle of America (indeed, Gram hailed from Iowa and took me on a fab trip there when I was 9ish) but… hippie food is not exactly to be found in the parental’s destination.

Therefore, cookies to be consumed during the flying bit and for emergency rations later on were OBVIOUSLY necessary. And then I could eat a few and send the rest with them and by doing so prevent myself from inadvertently eating the whole batch. Which with these is kind of necessary. They are delicioussss.

And apparently they make my throat and tonsils feel better so clearly I should just eat more of them. AND they’re made with good-for-me ingredients so I don’t have to worry that I’ve eaten all that I didn’t send off with the parentals. Ooops.

I’ve made avocado cookies before and I definitely liked them, so these were intriguing in their chocolateyness. In both cookies, the avocado goes unnoticed flavor-wise, and really only contributes fudgyness (stop trying to turn that into pudginess, autocorrect! That is a LIE) and healthy fats. These are dense and fudgy—in fact, I like them straight out of the fridge when they’re cold. They’re not too sweet, but with the dark chocolate chips just sweet enough (For me and my fam—if you like sweeter cookies, feel free to up the sweetener as per your preference).

Chocolate Avocado Cookies

Refined sugar free, low in sugar, and full of healthy fats. I doubled the recipe for a total of 26 (not hugely sized) cookies, so I’ll list those measurements below. I adapted the recipe from The Almond Eater, here!

• 1.5 c whole wheat pastry flour
• 1/2 c coconut flour
• 1/3 c coconut sugar
• 1/2 c unsweetened cocoa powder
• 1 tsp baking powder
• 2 ripe avocados
• 2 eggs
• 2.5 tbsp maple syrup
• 4-6 tbsp unsweetened almond milk (divided)
• 2 tsp vanilla extract
• 1/3 c extra dark chocolate chips

Preheat the oven to 350, and line a baking sheet or two with parchment paper.

In a large bowl, whisk together both flours, coconut sugar, cocoa powder, and baking powder. In a smaller bowl, thoroughly mash the avocados, then whisk in eggs, maple, 4 tbsp almond milk, and vanilla extract. Pour wet into dry, add chocolate chips, and stir until combined. I found that my dough was a little dry as I was mixing it, so I added almond milk a tablespoon at a time until all of the dry ingredients were incorporated.

 

Roll the dough into tablespoon-sized balls, flatten slightly, and place on the cookie sheet. They won’t spread, so feel free to cram them all together like I did. Bake for 8 minutes, let cool for a few on the cookie sheet, then move to a cooling rack to cool completely. Store any leftovers in an airtight container in the fridge.

Points for trying: