Imagine a cookie that's so decadent, so rich, and so incredibly chocolatey that you won't believe it's actually healthy! These Gluten-Free Avocado Chocolate Fudge Cookies are about to revolutionize your dessert game, proving that clean eating doesn't mean sacrificing flavor. Packed with the creamy goodness of ripe avocado and the deep, intense chocolate taste that chocolate lovers crave, these cookies are a game-changer for anyone looking to satisfy their sweet tooth without the guilt.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Gluten Free
Serves: 12 cookies
Ingredients
- 1 ripe avocado
- 1/2 cup cocoa powder
- 1/2 cup honey
- 1/4 cup almond flour
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, scoop out the ripe avocado and mash it thoroughly with a fork until completely smooth and free of lumps.
- Add honey to the mashed avocado and mix well until the mixture becomes creamy and fully integrated.
- Sift in the cocoa powder, almond flour, baking soda, and salt, ensuring no dry clumps remain.
- Pour in the vanilla extract and stir all ingredients until a uniform, rich chocolate dough forms.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each cookie with the back of a spoon or your fingertips to create a uniform shape.
- Bake in the preheated oven for 12 minutes, or until the edges are slightly firm and the center looks set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Allow cookies to cool completely before serving, as they will continue to firm up as they cool.
Tips
- Choose a perfectly ripe avocado - it should yield slightly to gentle pressure but not be mushy. This ensures a smooth, creamy base for your cookies.
- Make sure to mash the avocado thoroughly to avoid any lumps in your cookie dough. A fork or potato masher works best for achieving a silky-smooth texture.
- Use high-quality cocoa powder for the most intense chocolate flavor. Dutch-processed cocoa can give an extra rich taste.
- Don't overmix the dough - mix just until ingredients are combined to keep the cookies tender.
- Use a cookie scoop for uniform-sized cookies that will bake evenly.
- Let the cookies cool completely before storing, as they continue to set and develop their fudgy texture.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For an extra indulgence, try sprinkling some sea salt on top before baking or drizzling with a bit of melted dark chocolate after cooling.
Nutrition Facts
Calories: 94kcal
Carbohydrates: 17g
Protein: 2g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 0mg
