You’ve had avocado in chocolate pudding, but have you ever tried it in cookies? Don’t worry: they don’t taste like some weird guacamole-cookie hybrid. The taste of the avocado isn’t even noticeable; all you get is the delicious creamy texture. These are very definitely a dessert for chewy-cookie people: if you like them crispy, you won’t love these. But if you’re in the chewy camp, they’re an irresistibly rich, chocolaty treat.
For the nut-free cookie fans, or just for people who prefer to avoid a lot of nut-flour baking, these also have absolutely no nuts of any kind. That actually makes them a very healthy treat – cocoa powder itself is great for you, and bananas, avocados, and eggs are all nutritious whole foods. Cookies still don’t substitute for a meal, but as Paleo cookies go, these ones are definitely near the top of the nutritional hierarchy.
For a really special treat, top your hot cookies with a scoop of cold Paleo ice cream – or just eat them straight from the oven and enjoy a treat that doesn’t tear your stomach up after you eat it.
Avocado Banana Chocolate Cookies Recipe
Protein: 5g / %
Carbs: 30g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cup very ripe avocado flesh;
- 1 banana;
- 1 egg;
- ½ cup dark cocoa powder;
- 2 tbsp. raw honey; (optional)
- Dark chocolate chunks, to taste;
- ½ tsp. baking soda;
- Preheat your oven to 350 F.
- Combine the banana, avocado, and honey in a bowl.
- Mix everything until smooth using a hand mixer or a food processor.
- Add in the egg, baking soda, and cocoa powder, and continue mixing until everything is well blended.
- Stir in the dark chocolate chunks, if using.
- Drop spoonfuls of cookie dough on a baking sheet lined with parchment paper. The dough will be very soft.
- Bake for 8 to 10 minutes or until the cookies are warm and firm.