Double Dark Chocolate Avocado Cookies – a light, fluffy and flavorful cookie with a dose of healthy fats and a double dose of chocolate goodness!
Welcome to chocolate week, part two! But honestly, isn’t every week chocolate week?
I chose a recipe with chocolate, but I think the star in this case is avocado. Many of you know I love my dark chocolate, and it is essential here, but the avocado makes these cookies positively melt in your mouth fluffy soft.
So very rich and flavorful, too.
Look at that puffy fluffy:
I chose Laura’s chocolate avocado cookies from last week, and am so happy I did. Some of the best cookies I have had in a while. I used her vegan version (using flax + water in place of egg, in addition to a tiny teaspoon of Ener-G egg replacer powder).
I also used more chocolate chips, because that is just how I do.
The cookie dough seemed more like a batter, so I placed the whole bowl in the freezer for several minutes to firm it up, before scooping it into cookies.
The result is a very flavorful, soft and fluffy cookie. Seriously melt in your mouth – so good.
Have you used avocado in baking before? Please do so as soon as possible – starting with this recipe!