No really, these are a thing and they are a perfect tie in with my sweet tooth and my obsession with Avocado.
Do you know what else is good about them? They’re dairy and gluten-free. OH, OH! do not say I do not spoil you.
Everyone’s fave chef, Jamie Oliver is the pioneer of these beautiful little creations and they honestly do taste really good.
- 1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
- 1 large free-range egg
- 1 tsp vanilla extract
- ½ tsp xanthan gum (optional – without this, your cookie will be crumblier)
- 1 tsp baking soda
- 150g light brown soft sugar (or caster sugar)
- 50g cocoa powder
- pinch of salt
- 50g gluten-free flour (any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour)
- 100g roughly-chopped dark chocolate (over 70% cocoa solids should always be dairy free, but check the packet)
Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and mash thoroughly until smooth. Then add the rest of the ingredients into the bowl and beat with a wooden spoon, work those arms! until a nice shiny consistent wet mix forms. It’ll look like a very sticky and dark coloured cake mix rather than a cookie dough. If you’re like me and love eating cake mixture you’ll find at this stage it’ll taste very vegetable-y, but after baking, all of the vegetable taste is gone, leaving a luxurious chocolatey taste!
Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking. Using two metal spoons, dollop evenly sized round-shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. Press a couple of chocolate chunks into the top, then bake for around 12-15 minutes – they will still be slightly soft to the touch, but do firm up once cooled.
They were very fudgy and my batch were almost cakey, but they keep for a few days, without without refrigeration. I would definitely make them again as they were so easy to make and they’re reasonably healthy, they’re full of good fats at least and who doesn’t love a good avocado recipe!
Here they are with some homemade granola and a dairy-free banana bread I whipped up too!