Thursday, 11 September 2014

Avocado and Chocolate Cookies

Speed post here - my gorgeous accomplice at Lunchbox Love 4 U has whipped up a batch of these delicious, moist, and decadent Avocado and Chocolate Cookies for her weekly lunchboxes so I had better get back in the game and pop the recipe up!

These were a hit with her family of older girls (preteen/teen) and they were equally as much of a hit with my younger girls (3 and 5) - maybe it's just a girl thing of all ages...must love anything chocolatey?! In fact, my youngest claims to not like chocolate or avocado but she wolfed these down no trouble at all. Fickle children!

So without further ado, here is the recipe. The fun with these is in making them up and then getting everyone to try and guess the secret ingredient - not many figure out the avocado!

Avocado Chocolate Cookies

½ a large ripe avocado, mashed
50g dark chocolate (70% or more)
6 tbsp coconut flour, or 1 cup almond flour
1 tsp baking soda
2 tsp vanilla essence
2 eggs, lightly beaten
¼ cup cocoa or cacao
Optional: 2-3 tbsp honey

1.       Preheat oven to 180C. Line a baking tray with baking paper
2.       In a small bowl over a bowl of simmering water, melt the chocolate until just melted.
3.       In a bowl, combine the coconut flour or almond flour, cocoa, and baking soda.
4.       In another bowl, combine the eggs, vanilla essence, avocado, and honey if using. Mix until ingredients are well combined.
5.       Combine the wet ingredients with the dry. Mix until just combined, then gently fold in the melted chocolate. The mixture will be quite soft, so dollop tablespoonfuls onto the baking tray and shape into biscuit shapes with the back of a spoon
6.       Bake for about 10 -12 minutes until no longer mushy (you still want a little bit of softness to the touch)
7.       Remove from oven and allow to cool slightly before transferring to a wire rack to cool

I would definitely recommend using the honey if you’re making them for the kids. I didn’t put it in mine, and they’re very ‘earthy’ with the avocado, and a little more sweetness would disguise some of that. Try it both ways though and see which you prefer 

You can choose whether you prefer to use almond flour or coconut flour depending on what you find easier to tolerate, or whether you 'do' nuts or not. You may also like to experiment something like buckwheat flour as another option - it has quite nice earthy tones which might be a good compliment to the avocado.