It’s avocado season in NZ! And I bought an entire bag, so did a little bit of recipe testing this afternoon and came up with these beautiful gems….oh so moreish. Do try and let me know how you go 🙂
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup good quality cocoa powder (I used the Trade Aid brand)
1/4 cup coconut oil
2 small ripe avocados, mashed
1/4 cup coconut sugar (granulated sugar would also work)
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup nut milk (I used lite coconut milk)
1/2 cup (vegan or dairy) chocolate chips
1. Preheat the oven to 180 degrees C. Line trays with baking paper and set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Cool completely and store in an air tight container.