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Instead of butter, these cookies utilize avocados to bind the cookies and give them their silky texture. Though it may sound weird, trust us — these cookies are shockingly good. Not only that, but they are good for you, as they contain the healthy omega fats of the avocados and raw cacao powder, which is chock-full of antioxidants. And don’t worry if you aren’t an avocado fan; once they are baked, they simply taste like a sinfully indulgent, rich chocolate cookie.
1. Preheat oven to 350 degrees. Line a baking sheet with parchment and set to the side.
2. In a bowl using a hand mixer, combine avocado and coconut sugar until smooth. Add in the egg and mix again.
3. Mix in cacao powder and baking soda. If you have a food processor, you may also combine everything in the processor. Fold in chocolate chunks.
4. Using two spoons, spoon out dollops of dough onto baking sheet. The cookies won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit.
5. Bake 8-10 minutes, or until the cookies don’t stick to the parchment as much as they did before baking.
6. Allow to cool for 5-10 minutes. Cookies taste best cold right out of the refrigerator — it makes them dense and chewy.
