Te Ciasteczka z awokado i czekoladą are soft, fudgy flourless, gluten-free chocolate cookies made with ripe avocado. Plus, these avocado cookies are also egg-free, gluten-free, and vegan approved.
Avocados are one of the best plant-based fruits to add healthy fats and omega-3 fatty acids to your food, so I make my Avocado Banana Pudding, Avocado Popsicleslub Mus czekoladowy z awokado all the time. It’s also a great way to replace oil in vegan baking recipes. Let’s see how you can use avocado to make delicious vegan oil-free chocolate cookies.
Są one naturalnie:
- Kosmetyki wegańskie
- Bezglutenowe
- Bezmleczny
- Bez jajek
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Ciasteczka z awokado i czekoladą
Skład
- ⅓ kubek Mashed Ripe Avocado - with green flesh, with no dark spot about 1/2 small avocado
- ½ kubek Masło orzechowe (niesolone)
- ⅓ kubek Rozgnieciony banan - about 1 medium banana
- ½ kubek Syrop klonowy
- ½ kubek Niesłodzony proszek kakaowy
- 1 łyżka stołowa Ekstrakt waniliowy
- ¼ łyżeczka Sól morska
- ½ kubek Ciemne chipsy czekoladowe bez nabiału
Recommended – to boost sweetness and cover the avocado taste
- ¼ kubek Cukier kokosowy - lub brązowego cukru
Instrukcje
- Preheat the oven to 350°F (180°C). Line a cookie sheet with lightly oiled parchment paper. Set aside.
- Before starting measure the amount of mashed avocado and mashed banana in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the cookies or too many bananas that make the batter too runny.
- In a food processor, using the S blade attachment add mashed avocado, banana, maple syrup, peanut butter, vanilla extract, unsweetened cocoa powder, salt, and sugar, if used.
- Process on the high-speed setting until a sticky batter forms. You may have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado or banana show.
- Remove the blade from the food processor and stir in the chocolate chips.
- Scoop out two tablespoons of batter, and drop them on a cookie sheet. Slightly flatten with the back of a wet spoon to avoid the batter sticking too much to your tools.
- Sprinkle extra chocolate chips on top.
- Bake for 15-17 minutes or until dry and set on top and side.
- Warm avocado cookies can have a weird flavor so before you try them, cool them down for 10 minutes on the baking sheet, then 20 minutes on a cooling rack, and finally 1 hour in the fridge.
- These cookies get their best fudgy texture and chocolate flavor cold.
Dyski
- Store in the fridge up to 3 days or freeze for later.
Odżywianie
Składniki i zamienniki
All you need are:
- Dojrzałe awokado – always taste the avocado before using it in this recipe. It must be ripe but without black spots or bitter aftertaste. Some overripe avocados have a weird flavor and won’t do well in baking.
- Masło orzechowe or almond butter. The best is to use a brand new jar of natural peanut butter, so it’s still very runny. Avoid any peanut butter with more than peanuts and salt as ingredients.
- Syrop klonowy – or coconut nectar.
- Cukier kokosowy – or soft brown sugar.
- Banana – the riper, the sweeter the cookies will be.
- Kakao w proszku – I prefer to use unsweetened cocoa powder to make it easier to balance the sweetness.
- Ekstrakt waniliowy – dla smaku.
- Sól morska – to enhance the chocolate flavors.
- Wegańskie chipsy czekoladowe for a double chocolate flavor!
How To Make Avocado Chocolate Cookies
Avocado chocolate cookies are the easiest cookies to make in the bowl of your food processor. You need a food processor or high-speed blender to make tasty avocado cookies. Using a fork and mashing the ingredients even to their finest texture won’t work.
- Add all the ingredients, except the chocolate chips, to the bowl of a food processor and blend on high speed until it forms a sticky chocolate pudding.
- When the texture is consistent, and no lumps of avocado or bananas show, fold in the dark chocolate chips.
- Use a silicone spatula to stir the chocolate chips evenly into the cookie batter.
- If you want to make the cookies less soft and fudgy, add 1/2 cup of almond flour to the batter. You can also stir chopped nuts into the cookie batter.
- Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper. Lightly oil the paper with coconut oil.
- Using two spoons, release a dollop of chocolate cookie batter on the paper, and using the back of a spoon spread the cookie into its round shape. It’s a messy process because the batter is very fudgy and sticky.
- Bake the avocado cookies in the center rack of the oven for about 15 minutes at 350 °F (180 °C) until they puff and the outside is set and dry.
- Let the chocolate avocado cookies cool down on the baking sheet for 10 minutes, then transfer them to a cooling rack to fully cool down to room temperature. Warm avocado cookies haven’t developed all their chocolate flavors. In fact, warm avocado has a stronger flavor, so before having a bite into these lovely fudgy chocolate cookies, pop them in the fridge for an hour! They will be super fudgy, and their flavor is fantastic when they are cold.
Dyski
Since the cookies contain avocado and bananas, you must store these avocado banana cookies in the fridge in a sealed jar. Keep in the fridge for up to 3 days, or transfer to the freezer and thaw at room temperature the day before.
Najczęściej zadawane pytania
They are fudgy soft chocolate cookies with a light avocado flavor. It’s a recipe for avocado lovers, and if you don’t like avocado flavor in food, it’s probably not for you.
You can replace the banana with 1/3 cup of unsweetened applesauce.
Yes, you can make nut-free avocado cookies. To do so, replace the peanut butter with sunflower seed butter.
Więcej zdrowych przepisów na ciasteczka
Below I listed some more healthy vegan cookie recipes for you to try.
These were delish after I added 1 1/4- 1 1/2 C almond flour. The batter was very runny. I did EXACTLY what the recipe said. Is 1 T vanilla right? Or should it be 1t? I measured everything exactly. There must be an error somewhere in this recipe??
The recipe is correct and don’t need any flour or almond flour. The batter is pretty soft, but cocoa powder has fiber to firm up the batter as the cookei bake. The 1 tablespoon of vanilla is correct, it’s the amount needed to cover up any avocado flavor that would be unpleasant if you decrease it.
These are so easy and very delicious on top of that!!!
Dziękuję Ci!
They look so good. Can something that’s not a nut butter be substituted for the peanut butter? I’ve had chocolate avocado mousse that is delicious so I hope thete’s a work around. Thanks.
You need some fat or they won’t hold together. It can be seed butter too like sunflower seed butter, or tahini.
Moja rodzina to uwielbiała!
when do you add the salt? the recipe instructions do not say when to add but I assume you add it to the food processor with the rest of the ingredients before the chocolate chips??
Yes it is ! I updated the recipe
What can replace peanut butter? Nut allergy.
If you’re also allergic to almond butter, you can use sunflower seed butter!
This looks awesome, definitely want to try them. thanks for sharing
Thank you for the flourless recipe! How can I make this sugarless? I do not eat any sugar. I am not concerned about fruit but want to eliminate the maple syrup and coconut sugar. Thank you!
You can replace the maple syrup with a sugar-free maple syrup and the coconut sugar with brown erythritol.
How many chocolate chips are required for this recipe? The list of ingredients doesn’t included chocolate chips.
I am sorry for that, I updated the recipe for you. Enjoy the cookies.
I’ve made these they are yummy