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Chocolate Chocolate Cookies

Chocolate Cookies in a healthier version! Avocado replaces butter to make this Cookie not only tasty but slightly weird!
Prep Time1 hr 15 mins
Cook Time18 mins
Total Time1 hr 35 mins
Servings: 9
Author: Lisa@mummymade.it

Ingredients

Chocolate Chocolate Cookies

  • 112 grams Avocado approximately 1/2 cup or 1 small-medium avocado but measure to be sure
  • 1/3 cup plus 1 Tablespoon Maple Syrup
  • 1 Tablespoon Honey
  • 1/2 Egg I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe
  • 1/2 teaspoons Vanilla Extract
  • 1 Tablespoon Cocoa
  • 1 Tablespoon Coconut Oil melted
  • 2/3 Cup Almond Meal
  • 1/3 Cup Arrowroot
  • 1/2 Cup Cocoa
  • 1/2 teaspoon Baking Powder
  • Dash Bicarbonate
  • 3/4 teaspoon Salt
  • 1/4 Cup Chocolate Crumbs see recipe below

Chocolate Crumbs

  • 1/4 Cup Almond Meal
  • 1 Tablespoon + 1/2 teaspoon Arrowroot
  • 1/3 Cup Cocoa
  • 1 1/2 Tablespoons Maple Syrup
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Coconut Oil melted
  • 1/2 teaspoon Vanilla Extract

Instructions

Chocolate Chocolate Cookies

  • If not already done so make the Chocolate Crumbs.
  • Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
  • The mixture will be silky smooth and an odd green colour.
  • Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
  • Add the egg, vanilla, 1 tablespoon cocoa, coconut oil and beat for 30 seconds.
  • Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
  • Add the dry ingredients (except for the chocolate crumbs) and mix on low until just combined.
  • Stir in the Chocolate crumbs by hand (not literally with your hand; but not by the mixer).
  • Line 2 baking trays with baking paper and grease.
  • Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
  • Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
  • Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
  • Preheat the oven to 190C/375F
  • Place 1 tray of cookies in the oven and bake for 18 minutes.
  • Remove and allow the cookies to cool completely on the tray.
  • Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
  • The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside...just as Cookie Monster intended!

Chocolate Crumbs

  • Preheat the oven to 150C/300F.
  • Line and grease a baking tray.
  • Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
  • Add the coconut oil and mix until combined.
  • The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
  • Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
  • Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together. Wait to cool completely before using.
  • Store in an air tight container if not using straight away.

Notes

Adapted from Mumofoko Milk Bar