Ok ok ok…I know what you’re thinking…a chocolate cherry cookie with avocados on it? Are we all just putting Avocado on everything now?
Hear me out my friends…
This recipe is what happens when you have 2 perfectly ripe avocados staring at you in the fridge…BUT you have a Chipotle bowl with a side of guacamole sitting next to you for dinner…and don’t want to be in avocado overload…which, is that ever a thing?
OH THE DILEMMA! So many avocado options.
In my head…”these avocados will only be perfect for like, 5 minutes, and then they will turn brown.”
“MUST USE AVOCADOS!”
To offset the avocados in my life…I was craving something chocolate. Then I remembered…AVOCADOS can go in baked goods! duh, kase.
Did you know that Avocados can blend perfectly into baked goods? They are high in lovely fats and fiber so they make a great addition to “moist” baked goods.
Then you add the addition of my favorite Protein from my fam over at NOW Foods Official and you’ve got a winning combo.
- 1 Avocado (mashed) = about 1/2 cup
- 9 (mini) Scoops of NOW Foods Plant Based Vanilla (this = 3 servings and the scoop is small = about 1 TB per scoop)
- 1/3 Cup Dark Cocoa Powder
- 1/2 Cup NOW Foods Sugarless Sugar
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- Dark Cherries (I had a frozen bag!) for each cookie (about 12-14)
- 1 Whole Egg
- 4 TB Coconut Oil (melted)
- 2 TB Apple Cider Vinegar
- 1/2 Cup Chocolate Chips
- Dash of Pink Salt to the mix
- Pink Salt or Sea Salt to sprinkle on top
- Preheat oven to 350 degrees
- Mix together (in a large bowl) your wet ingredients (mashed avocado, egg, coconut oil, & apple cider vinegar).
- Add in your dry ingredients while slowly combining the mixture.
- Your batter will pull together like a cookie dough (not watery) but if you feel it’s too dry (based on the protein you use) add a few splashes of almond milk until you can create cookie dough balls with your hands with the batter.
- Scoop each cookie (I rolled mine between my hands to make them more circular) on a lined cookie sheet and place 1 dark cherry in the center of each cookie and mold the dough around the cherry.
- Sprinkle with Pink (or sea) salt.
- Bake at 350 degrees for 18-20 minutes or until they come together.
- I let them set on the pan (out of the oven) for a few more minutes to cool and then I could remove them from the cookie sheet.
These came out crispy on the outside yet soft & chewy in the middle. They were an awesome combination of sweet yet salty with the hint of sea salt right before digging into that yummy cherry center.
I hope you’ll give these a try and let us know what you think! These are also flour free for anyone with any type of food allergy! ;]
Be true to you,