Double Chocolate Avocado Cookies. Yes, Really.

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Here’s the thing.  My kids dote on and adore delicious, high-quality chocolate (like their cocoa-noshing mama and papa).  We are quite a highly evolved family in that way; give me death or give me chocolate.   Unfortunately, my youngest child is eighteen-months old and has only eight teeth (they are quite cute but minuscule in size).   This creates mastication difficulties galore for him.  So, a constant (and fun!) challenge is to create chocolate recipes that are soft and still incredibly nutritious.  Oh, and they have to taste great, too!   No problem.  These double chocolate cookies fit the bill.  They are fudgy and rich with no added oil.  Instead, the recipe utilizes healthy oils from the avocado and moisture from Greek yogurt.
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Above, caught with her fingers in the chocolate jar

My oldest child is known to sneak chocolate from her parents’ special, secret stash (European, a little pricey, 70% or more cocoa content).  I know you have one, too!  By the way, she’s three-years-old.  So, when I say this recipe is kid-tested and approved,  it is now clear that the phrase echoes special meaning.  And, as an extra endorsement:  the wee chocolate connoisseur took a plate of ten (yes, ten!) of these cookies to her room while her mother was on a call.  Sneaky girl devoured every last one.  A testament to Chocolate – chapter 1, verse 1 – double chocolate avocado cookies.

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Above, the ingredients for the double chocolate avocado cookies 

Use the highest quality cocoa, vanilla and chocolate that you have on-hand to reach the pinnacle of decadent, chocolate euphoria these cookies offer.  The coffee, not pictured, is impossible to taste; it simply enhances the deep, dark notes of the chocolate. The warm, autumnal flavors of cinnamon and nutmeg are the ideal ode to the Fall season upon us.

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Above, the rich, fudgy cookies are ready to go into the oven.  

Try to avoid eating the dough by the spoonful; less cookies to be savored is a tragedy.  The recipe literally makes itself thanks to the speed and efficiency of a food processor.  Your cookies will be ready to devour in minimal time – and with minimal effort.  Even chewing will be a breeze;  everyone loves a soft cookie, oozing with dark chocolate.

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CLICK HERE TO PRINT RECIPE

Double Chocolate Avocado Cookies

A soft, fluffy + fudgy cookie with a Gluten-Free* option.  Yield: 30

Dry Ingredients:

¾ cup good quality cocoa

1 ¼ cups whole wheat pastry flour or Gluten-Free flour blend of your choice*

½ cup granulated sugar

8 packets Stevia extract (such as Stevia in the Raw or Truvia)**

½ tsp cinnamon

½ tsp nutmeg

1 tsp baking powder

½ tsp salt

½ cup chopped, 70-75% dark chocolate (or substitute dark chocolate chips)

Wet Ingredients:

1 large, ripe avocado, peeled and cut into fourths

½ cup 0% Greek yogurt

2 Tbsp strong coffee or espresso, decaffeinated or regular

2 large eggs

**if you omit Stevia, increase the sugar to ¾ cup

Preparation: 

1.) Preheat oven to 350°F or 177°C.  In a large bowl, whisk dry ingredients until well-incorporated.

2.) Process the avocado in a food processor until there are no visible lumps.  Add the remaining wet ingredients (yogurt, coffee or espresso and eggs) and process until well-combined.

3.) Add the contents of the food processor to the large mixing bowl.  Using a spatula, mix the batter until well-combined and uniform in color.

4.) Line two cookie sheets with parchment paper or grease the cookie sheets with canola oil or a cooking spray.  Tip:  If using canola oil, use a paper towel to evenly and lightly spread the oil.  With a three tablespoon, small melon ball scoop, place cookie dough in small balls on the trays; each tray will have fifteen scoops of dough.  Make sure that the dough balls are spread out and not touching each other, as they will spread slightly in the oven.

5.) Bake the cookies at 350°F or 177°C for ten to twelve minutes, or until the cookies have just fluffed up and appear set.  Avoid over-baking   Cool cookies on sheet pans for two minutes, then use a metal spatula or frying turner to remove cookies to wire racks.  The, allow cookies to cool five minutes more and enjoy warm, preferable with a creamy cup of coffee or a scoop of your favorite ice-cream or dairy-free alternative.  Enjoy, and share if you are feeling generous.

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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6 thoughts on “Double Chocolate Avocado Cookies. Yes, Really.

  1. I am impressed, but still cannot get my head around cooked avocado. Bad past experience. Good on you for making then work. (PS Edit this: consider single space between periods, instead of double. I know, training. Took me two years to switch over to the single space. Your copy will look cleaner.)

  2. I am going to go back and SS previous posts and SS moving forward. You are completely correct – in journalism, you single-space. I fell back into old college English habits. Thank you for taking the time to help me improve the blog. Avocado – do not fear it in baked goods, as long as it is completely pureed. Much like banana or pumpkin, it adds a lot of moisture, provided that there are no lumps. Happy Saturday! 🙂

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