With permission from Bushel & A Peck blogger, Amy-Lyn. Check out all her recipes!
These rich, decadent double-chocolatey cookies will delight your entire family and houseguests this holiday season. Shh…don’t tell them they’re healthy!
1/2 tsp baking soda
1 Tbsp water
1 very ripe avocado
1/4 cup maple syrup or honey
1/2 cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate
- Preheat oven to 350 degrees. Prep a baking sheet with parchment and set aside.
- Mix the baking soda and the water in a small bowl (or a cup) and set aside.
- Using an electric hand mixer (or your muscles and a whisk!), whip the avocado very well. Add the maple syrup (or honey) and continue whipping until smooth.
- Add the egg and incorporate well.
- Then add the cocoa powder a little at a time while continuing to mix on slow/medium speed. Once it’s all added, turn the speed back up to high, and mix well.
- Add the baking soda/water while still mixing on high.
- Add the chopped chocolate and stir to combine. The dough will be fairly soft.
- Using a 2 Tbsp scoop, or 2 tablespoons worth, plop the cookie dough onto the prepped cookie sheet, about 2 inches apart. Flatten the cookie oh so slightly with a spoon. You can also do 1 tbsp sized cookie (which makes a nice, bite sized cookie), just adjust the baking time.
- Bake for 8-10 minutes. They will seem a bit underdone and that’s a-o.k.
- Let cool on the cookie sheet on a wire rack for 5-10 minutes, then move to the wire rack to finish cooling.