Indulge your sweet tooth without the guilt! These Vegan Chocolate Avocado Cookies are not just a delicious treat; they’re a wholesome dessert that packs a nutritional punch. Imagine sinking your teeth into a rich, fudgy cookie that’s secretly loaded with creamy avocado—yes, you heard that right! Perfect for anyone craving a chocolate fix, these cookies are easy to make and are sure to impress your friends and family. Get ready to elevate your baking game and discover a delightful way to enjoy a classic favorite that’s both vegan and irresistibly delicious!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 ripe avocado, mashed
- 1/2 cup coconut sugar
- 1/4 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup flour (whole wheat or all-purpose)
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and don’t stick to the pan.
- In a mixing bowl, add the ripe avocado that has been mashed until smooth. You can use a fork or a potato masher for this. Make sure there are no lumps for a creamy texture.
- Add the coconut sugar to the mashed avocado and mix well until the sugar is fully incorporated and the mixture is smooth.
- Pour in the almond milk and vanilla extract. Stir the mixture until everything is well combined and smooth.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cookies tough.
- Using a spoon or a cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Once all the dough is on the baking sheet, gently flatten each cookie with the back of a spoon or your fingers to achieve your desired thickness.
- Bake the cookies in the preheated oven for about 10 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious vegan chocolate avocado cookies as a healthy treat or dessert!
Tips
- Choose the Right Avocado: Make sure your avocado is perfectly ripe for the best creamy texture. It should yield slightly when you press it gently.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep your cookies soft and chewy.
- Experiment with Flours: Feel free to substitute whole wheat flour with almond flour or gluten-free flour for a different twist that suits your dietary preferences.
- Add Extras: For an extra flavor boost, consider adding vegan chocolate chips or chopped nuts into the dough before baking.
- Watch the Baking Time: Keep an eye on your cookies as they bake; they should be soft in the center when you take them out. They’ll firm up as they cool, so don’t overbake!
- Store for Freshness: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 6g
Saturated Fat: g
Cholesterol: 0mg
