Fudgy Chocolate Avocado Cookies
Hello! I’ve wanted to share these since I made them last week, but I’ve been rushed off my feet ever since. So a big thanks to you for your patience and also thanks for the great response to these on my Instagram story. I know there are certainly a few of you excited to try these! Chocolate and avocado in one healthy but delicious bite - could it get much better?
This is the first of my #WASTENOTWANTNOT recipe creations that I’ll be sharing here at My Life Is For Living. As many of you know, I’m a bit of an eco warrior, so I’d love to share more about this on my blog. I’m really passionate about preventing food waste. I do my best to throw away as little as possible, either by making us of leftovers and food waste myself or by offering it up to others.
According to the recycling advisory body Wrap, an estimated 7.3 million tonnes of household food waste was thrown away in 215, and this figure has apparently been on the rise since. This just seems so backwards to me when there are families struggling to put food on the table and when so many complain that they don’t have the means to eat as they’d like. Let’s try and pull together to do our bit. If you’ve got something in the fridge that needs eating, pack it for lunch tomorrow. Save your pennies and save our planet at the same time. Buy only what you need and don’t be scared of food that looks a little past it’s best. Make the freezer your new best friend. I promise, with a little thought and consideration, you’ll be whipping up delicious #wastenotwantnot creations in no time.
Last weekend after working for a few friends of mine, I got to take home the leftover guacamole. Unfortunately it was far too much to eat in two days - even for me, an avocado lover - so I decided to make something with it and to freeze some for smoothies. Freeze avocado? Yep, really. It’s a game changer. You can then use it in smoothies, sauces, dressings, soups etc…
My two favourite ways to freeze avocado:
- Either dice the avocado and toss it with a splash of lemon or lime juice to prevent browning. Freeze in a zip lock bag.
- Or mash the avocado with a splash of lemon or lime juice to prevent browning. Freeze in an ice cube tray (as below).
Now for the chocolate avocado recipe you’re really waiting for…
I’ve made plenty of chocolate avocado smoothies and mousses in my lifetime, and although I LOVE them (!), this time I fancied something different. I wanted something with a bite, something I could take on the go. So cookies it was…
The avocado replaces any butter/coconut oil, whilst keeping them moist. I used a combination of plant based chocolate protein powder (from That Protein) and raw cacao, to make them extra chocolatey, but don’t worry – there’s a version with protein powder for those who don’t have or don’t want to use it! Either way, they’re moist and fudgy and oh so chocolaty. Plus they’re a one-bowl bake, so their super easy!
Chocolate Avocado Cookies
Makes 8-9 miniature cookies
Dairy Free, Gluten Free, Vegan Option
- 100 g. (3/4 cup) avocado flesh (the riper the better)
- 1/3 cup (80g) coconut sugar or granulated stevia
- 1/4 cup (60g) raw cacao or dark cocoa powder
- 1/4 cup (60g) plant based chocolate protein powder (*I used That Protein, but see below for an option without this)
- 1 egg (**if vegan sub with flax egg and 4 extra tbsp of dairy free milk)
- A splash (approx. 2 tbsp.) of non dairy milk
- ½ tsp. baking powder
- ½ tsp. bicarbonate of soda
- ½ tsp. salt
*For those who don’t have or don’t want to use a chocolate protein powder, try substituting this with 2 tablespoons of ground almonds and increase the raw cacao to ½ cup (120g).
** I haven't tried making a vegan version myself, but a friend made these using a flax egg and 4 tbsp dairy free milk and they were a great success!
- Preheat oven to 175°C / 350° F and line a baking tray with baking parchment.
- Either using a food processor or a large bowl and a hand mixer, simply blend everything together.
- Using two spoons, place heaped tablespoons of mixture onto your lined baking sheet and flatten a little with the back of one of the spoons.
- Bake for 8-10 minutes, until beginning firm up.
- Remove from the oven and allow to cool. Remove from the tray using a pallet knife.
- Store in an airtight container in the fridge and enjoy as you like!
This recipe only makes a small batch (I ate the whole lot in a couple of days) so feel free to double the quantities if you're making for more than one. The batter is pretty sticky, so you may need to add a splash more liquid, but don't go too over the top, or else they're too wet. As usual, I'd love to know how you get on with these so either leave me a comment below or tag me on Instagram @mylifeisforliving.
Until next time,