Whenever you have a chocolate craving, these healthy chocolate avocado cookies are the answer. Sugar and dairy free, they are also available in a vegan version!
This weekend, a very good friend of mine from Sweden is coming to visit me in Chicago. A lot of exciting things are awaiting us, and I can’t wait to tell you more about it! As she is vegan, it is for me the perfect opportunity to taste new vegan recipes. As you probably know, I am not vegan myself but I believe in a diet that is mostly plant-based oriented as it is proven that the planet will not survive too long with our current eating habits with too much of animal and animal-derived products. Hence I like to develop vegan recipes too.
For this cookie recipe, that originally implies one egg only, I created two versions. One using the egg, one without, for those who are exclusively vegan. Also, I wanted to see if the texture would be the same or if we would notice a slightly difference in texture. Using flax seed is to me the best egg replacement I have known so far, and I used it before in my Vegan Pink Beet Pancakes for instance, that turned out just fine with a perfect fluffy texture and I guess none noticed they were actually vegan.
Also, these cookies are meant to be healthy, and their main characteristic is the use of… avocado! Yes, I do use avocado in my chocolate cookies and I’m not even ashamed of it. Avocado is indeed a very good replacement to butter, and much healthier too. Loaded with monounsaturated fat that help you lower your cholesterol, avocados are also provide some important nutrient benefits, including intake of more potassium, vitamin K, vitamin E, fiber, magnesium. In addition, avocados are neutral in taste, so nor worries, you will never find out that your actually eating veggies when eating your cookies!
So, no dairy product, no egg if you choose the vegan option, now what about the sugar? Two things here: sugar can be brought by the sugar itself but also by the chocolate, we tend to forget it sometimes. Here I used some unsweetened cocoa powder (which is also my favorite and the only one I use ; I prefer to add sugar myself so I have a better control about the quantities I use), plus I added some extra dark chocolate chunks, because… well, it’s cookies after all!
I went for a 70% dark chocolate as I find the 85% one too bitter to my taste, but it is up to you to use one or the other, depending on your personal tastes. Some people would even go for the unsweetened dark chocolate, which I would not recommend in this recipe personally. These cookies are meant to be healthy, but certainly not tasteless. The unsweetened chocolate would work better in a recipe where it’s melted or grind as in my Healthy Extra Moist Chocolate Cake (flourless, no butter, no added sugar) – have you tried this recipe by the way? It’s become a huge favorite among my readers who tried it!
The other part of the sugar is the sugar itself. You notice here that I don’t use any in this recipe. I went instead for coconut palm sugar instead, which is made from sap, the natural sugary circulating fluid of the coconut plant. The taste of coconut palm sugar is similar to brown sugar, but with a much lower glycemic index in comparison to regular sugar (GI of 35 against around 60 for the regular sugar). It is also full of vitamins, minerals, and amino acids. If you do not mind the sugar too much, you can totally use half dark brown/half light brown sugar in these cookies instead (I would say 1/4 cup + 1/4 cup).
As you can see, there are many possible ways to twist these healthy double chocolate avocado cookies depending on how healthy you want them (using one egg or flax seed instead, 70 or 85% dark chocolate, replacing coconut palm sugar with other sugars). They are in any case the perfect guilt-free snack to have at hands when you’ve got a chocolate craving!
- 1 ripe avocado, finely mashed
- ½ cup (100g) coconut sugar
- 1 egg (for Vegan version, see my notes below*)
- ½ teaspoon vanilla extract
- ½ cup (120g) dark cocoa powder
- 2 oz (60 g) 70% dark chocolate chunks
- ⅓ cup (40g) flour
- ½ teaspoon baking soda
- Preheat oven to 350°F (150°C).
- Combine the finely mashed avocado, coconut palm sugar, egg (or for vegan version with flaxseed prepared as below in notes*), and vanilla extract in a medium-sized bowl.
- In a separate bowl, whisk together the cocoa powder, flour, and baking soda.
- Mix together the wet and dry ingredients until just combined.
- Gently stir in the dark chocolate chunks.
- Using a small ice cream scoop or spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper. Flatten the top a little bit.
- Bake for 8-10 minutes or until the top has set (don't over-bake!). Remove from the oven, let cool for a few minutes on the baking tray. Then transfer to a cooling rack.