My love for avocados knows no bounds.
I will never tire of new ways to eat beautiful, creamy avocados, and I need to eat at least one a day to get my fix. Heck, I even add them to face masks and slather on my skin!
Avocados, as you probably know, are so full of goodness and are one of the most nutritious foods on the planet. Packed full of healthy, skin and heart-loving fats, they nourish you from the inside, out, and are also full of potassium and fibre.
These chocolate avocado cookies are utterly delicious and, I promise, taste nothing like avocado. I first made a recipe for these a few years back, but I felt inspired to go back and perfect it ready for my new site.
It also coincided with weaning my baby (he’s now 6 months old. Where does that time go?), who has loved being chief taste tester of these cookies. They also take next to no time to whip up (and, by that, I mean just one bowl and minimal washing-up. Hurrah.) So, fellow mums, I can confirm that these delicious cookies are the perfect snack for kids, little and big!
Eat them with a smile, and keep out of reach of little hands (if you want one to yourself).
Vegan Chocolate Avocado Cookies
- Makes 12 –
- 1 ripe, mashed avocado
- 1 cup dark chocolate (85% or above)
- 1/4 cup almond flour
- ¼ cup oat flour
- 1/3 cup cashew butter
- 1/3 cup apple puree (I used Ella’s Kitchen)
- 1/3 cup cacao
- 1/3 cup maple syrup
- ¼ cup coconut sugar
- ¼ cup Lucy Bee coconut oil, melted
- 1 tsp vanilla extract
- ½ tsp bicarbonate soda
- Pinch salt
- Optional: Squares of chocolate, to top
- Preheat oven to 180C, then line two baking trays. Gently melt your dark chocolate, then stir into a large bowl with the remaining ingredients until combined.
- Using an ice cream scoop, spoon the mixture onto the lined trays, then flatten slightly. Bake in the oven for around 15 minutes, then gently press the chocolate into the centre. Leave to cool completely before eating (else they will crumble!).