I wish I could insert a heart emoji here. These cookies are simple in ingredients, healthy because the use avocado and coconut oil, and taste amazing. We had a play date with another little one from my son’s daycare. We were doing a little cookout, so I offered to bring a side and dessert. The other little one is allergic to egg, so I needed to find something that was going to be tasty, but also appropriate for him to eat. My son is so picky, that I immediately had him test these when they were done to make sure they passed the picky toddler test. They did! He was so happy that he made special cookies for his friend. He insisted that we all try them. It was sweet, and I was happy that they were a hit. Because the coconut oil I used has a stronger than usual coconut flavor, if you don’t like coconut, like my husband (I have no words) you may need to adjust the oil to not be coconut. In all honesty, I do see that as a win, I mean more coconut treats for me! Although he could taste the coconut he agreed they were not that bad, and finished the bite. I feel like these came together almost instantly. They are low maintenance and so indulgent. You almost don’t realize how healthy they are…… I mean as healthy as you are going to get with a cookie. I know that most Holiday dessert revolve around pies and what not, but if you are looking for something that is chocolaty, somewhat healthy, egg allergy friendly, this would be perfect!
Chocolate Avocado Cookies
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or silpat baking mat and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
- In the bowl of your electric mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth. About 2-3 minutes. Add in the vanilla extract and mix to combine.
- With the mixer on low, add half of the flour mixture. Add in the milk and then the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
- Form the cookie dough into tablespoon balls (I used a scoop for this). Place 2 inches apart on the prepared baking sheet. Slightly flatten the cookies with the palm of your hand, or spatula. Bake for 10 minutes or until set around the edges. You want them to be soft in the center. Let the cookies cool on the baking sheet for about 2 minutes. Transfer to a wire rack to cool completely.
Recipe from Two Peas and Their Pod