When I first saw this recipe, I thought ‘Nah, it’ll never work’, no flour, made with avocado… Oh but it did and even with a few MiscElainey tweaks, they were oozy, gooey squishy circles of yumminess. In between a brownie cookie, they hold together oh so well, are made of healthy fats not nasty white sugar and so so good. You’ve got to give them a try just to impress your friends, family & kids (don’t tell them what’s in them till they try).
Ex
Makes: 10-12 Regular size or 6 Giant
Prep Time: 10 mins
Cook: 12-15 mins
Ingredients
1 ripe Avocado
1/4 cup Maple Syrup
1/2 cup Nut Butter
1 Egg (or Chia / Flax Egg if vegan)
1/2 cup Raw Cacao Powder
1 teaspoon Vanilla Essence
Extra Maple syrup or 2-3 drops of liquid stevia if you like your cookies really sweet
Optional Extras
1 teaspoon Maca Powder
1/4 cup Choc chips
1/8 cup Fudge chips
Instructions
Preheat oven to 180 C
Cover a baking tray with greaseproof paper & brush lightly with a little oil to prevent cookies sticking.
In a food processor, whizz avo & maple syrup for about 30 secs until smooth with no lumps.
Add egg, nut butter & cacao powder and whizz again for 30 secs. Scrap down the bowl and whizz for a further 30.
Mix in any other ingredients with a spoon (not processor). It will be a bit of a gooey mess – yum
Put some warm water in a small bowl, dip a desert spoon in the water and take out a spoonful of gooey batter and spoon onto the baking tray & paper – the water should stop the batter sticking too much to your spoon. You can use another spoon to get the goo onto the tray.
Squish the cookies down into the shape you want. They won’t spread, so no need to leave extra room in between each one.
Sprinkle extra choc chips on top if you fancy.
Bake for 12-15 mins or until the centre is set.
Cool for 10 mins on tray then transfer to cooling rack.
Can be stored in the fridge in an airtight container for 5 days.