Dark Chocolate Avocado Cookies

We love avocados. And dessert. And anything without sugar. These two desserts use basically the same ingredients, and were a huge hit with everyone. Even the little girls were eating the little bites super slowly to make theirs last long as possible.

Recipe here for cookies, and also for the pudding.

COOKIES

1 ripe avocado (not brown)
1 egg (can sub flax egg = 1 tbsp. ground flaxseed + 3 tbsp water, set aside for 10 minutes)
1/2 cup coconut sugar
1 tsp. vanilla
1 tbsp. water
1/2 cup cacao powder
1 tsp. baking soda
dash of cinnamon
dash of sea salt
1/2 cup chocolate chips of choice

What you need to do:

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside. 

2. In your food processor or with a hand mixer; blend together the avocado, water, egg (or flax egg), vanilla, and coconut sugar until completely smooth. 

3. In a separate bowl combine cacao powder, chocolate chips, cinnamon, and baking soda. 

4. Add the wet mixture to the dry ingredients and stir with a spoon until incorporated. 

5. With a spoon, scoop out a spoonful and use another spoon to help make a dollop on the cookie sheet. Then flatten each cookie slightly. They will not spread when baking. 

6. Bake at 350 degrees for about 12 minutes. 

Sprinkle with sea salt when finished. Allow them to completely cool when finished then store in an airtight container in the fridge for up to a week. I stored mine in the freezer once they were cooled & they didn't become rock solid, they lasted longer and were still soft with each bite!