Looking to bake without flour or refined sugar? These choco avo-nana cookies are just for you! They have a light, airy texture similar to a whoopie pie. The bitter chocolate flavor matches that found in devil’s food cake. They aren’t necessarily a sweet dessert, but you have options to elevate their flavor profile. I paired them with a key-lime frosting, and chocolate sprinkles. Take them to another level by sandwiching whipped cream between two cookies. If you so desire, you could substitute the dark chocolate squares for semi-sweet chocolate chips, mint chocolate chips, or maybe even white chocolate. Play around with dressing these delectable bites up, and write about it in the comments! Happy Eats.
Chocolate Avocado Banana Cookies
Prep: 5 mins
Cook: 8-10 mins
Yield: one dozen
2 TBSP. honey
1/2 tsp. baking soda
1/2 c. dark cocoa powder
handful dark chocolate baking chips
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Mash banana, avocado, and honey together in a small bowl. Transfer to food processor; blend until smooth. Add egg, baking soda, and cocoa powder. Blend again, until combined. Add dark chocolate and pulse a few times.
Bake 8-10 minutes until the tops darken and begin to crack. Pull from oven and allow to cool 2 minutes. Pull parchment taut and transfer both paper and cookies to wire rack to cool. Frost, add sprinkles, and eat!
Notes: Do not attempt to scoop the cookies off the tray individually, for they will be too hot. If they seem underdone at first, don’t worry – they will firm as they cool.
Calories (per dozen): 164
Fat: 7.4 g
Carbs: 24.8 g
Protein: 4.5 g