01 Nov Chocolate Avocado Cookies
This recipe was born during my quest to remove sweeteners (including natural sweeteners that I give my nutritionist thumbs up to) from my diet, in effort to fully support my taxed adrenals and nervous system.
During this sweetener free quest, I only used fruit to sweeten meals or snacks that had other macro-nutrients, like good quality fats and/or protein. Once my taste buds adjusted to having nothing really sweet, I gravitated to low GI fruit like berries, apples and pears… except for this one chocolate hankering! I used bananas to sweeten this little chocolate treat.
I’ll warn you now, these cookies are NOT super sweet, but they were sweet enough for me when I removed all sugar (yes, natural sugar) from my diet. You can give the cookie mixture a taste before baking them to see if you’d prefer them to be more sweet. If that’s the case, feel free to add a drop or two of honey or maple syrup or join me and be adventurous on sugar-free train, your hormones will love you.
What you need
1 avocado (seeded)
1 banana (I used frozen)
1/4 c almond butter
1/4 c cacao
1/2 tsp vanilla extract
1/4 c chopped pecans (or other nuts of choice) – optional
What you do
- Preheat oven to 350º
- Line a baking sheet with parchment paper
- Blend all ingredients together, except for pecans
- Once blended, stir in chopped nuts, if using
- Scoop out approximately 1 Tbsp of mixture on to parchment paper, evenly space drops of mixture so cookies don’t touch. Gently flatten dropped cookie mixture with back of spoon
- Bake for about 15 minutes until cooked though and gooey – that makes them fudge-like and totally decadent
- Remove from oven and allow cookies to cool on cookie sheet before removing and devouring all of them