- 1 small ripe avocado, flesh scooped out (about 1/2 cup)
- 1/2 cup(s) maple sugar
- 1 large egg
- 1/2 cup(s) cocoa powder
- 1/2 cup(s) chopped dark chocolate (75% cocoa or greater)
- 1 tbsp(s) honey
- 1/2 tsp(s) baking soda
Tips and Suggestions
The consistency of these cookies is soft--fudge soft--so don't be alarmed if they don't feel like a Mrs. Smith cookie in your hand. Enjoy!
Preheat oven to 350 degrees.
In your KitchenAid mixer or with a hand mixer, beat avocado and maple sugar on low until smooth, then add egg and honey. Mix in the cocoa powder and baking soda until well combined. Stir in the chopped chocolate.
Place by heaping tablespoons onto a parchment paper-lined cookie sheet. They will rise a bit but its a good idea to flatten them as you drop the batter onto the cookie sheet. Bake for 10 minutes. Slide parchment paper off of the cookie sheet and allow to completely cool before removing them, They are a bit fragile, so handle as little as possible and store in the fridge for up to a week.