Chocolate Avocado Cookies – Dairy-free, Grain-free, Egg-free
This recipe is delicious and a modification of a recipe from Sweet as Honey.
Use a pasture-raised egg if you are not avoiding eggs.
I am egg-free for now so I used a chia substitution for the egg.
- 1 Tbs. Chia Seeds +
- 2.5 Tbs Water
- Mix and let sit 10 minutes
1 egg or 1 Chia-Egg Mixture above
1 ripe avocado (1/2 cup mashed)
1/4 cup Grade B Maple Syrup
1/2 cup Almond butter or Sunflower Seed Butter
1/2 cup Raw Cacao Powder
1/4 cup Enjoy Life Mini Chocolate Chips – Free of allergens
4 drops SteviaClear
1 tsp vanilla
Pinch of salt
Optional: 1/4 cup shredded coconut
Prepare the baking sheet
- Use parchment paper
- Preheat oven to 350 degrees
In a food processor
- Mix Maple Syrup and Avocado. Process 30 seconds.
- Add Cacao, almond butter, egg (or chia-egg sub). Process 30 seconds.
- Scrape sides and process 15 seconds.
Transfer to a mixing bowl
- Add vanilla
- Chocolate chips
- Optional: Add 1/4 cup shredded coconut
Spoon onto baking sheet
Make 14 cookies.
Moisten fingers to flatten a little.
Bake 8 minutes, at 350 degrees or until center is set.
Cool on baking sheet 10 minutes then transfer to a cooling rack.
The cookies will peel off the parchment paper.
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