[Recipe] Avocado Chocolate Almond Cookies
The husband knew I was having "itchy" bakers' fingers one day when I called home to check on certain ingredients in the fridge.
True enough, my head was swirling with different ideas of making those yummy decadent chocolate cookies healthier. Because butter can be substituted by avocadoes, I decided to experiment using this healthier option. As I also had a large pack of almond flour sitting in the kitchen, I decided to play with these too - so I made these cookies gluten-free!
Result? These Avocado Chocolate Almond Cookies have a really nice fudgey, chewy and almost cakey texture. For sure, this is one of my simplest (only 3 steps before you get to sink your teeth in them) and definitely healthiest cookie recipes because no butter or oil was used. Incorporating the use of avocados also means that those good fats help to improve cholesterol levels.
Airfryer and oven temperature and timings have been included below. Key tip: Always use your kitchen "sixth sense" when replacing ingredients... and have fun! :)
Avocado Chocolate Almond Cookies
Yield: 30 bite-sized cookies
Ingredients
2 avocados
80g unsweetened cocoa powder
80g almond flour
100g caster/ fine sugar
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
Handful of almond bits for toppings
Directions
1) Combine.
In a large mixing bowl, combine all ingredients (except the almond bits) together. In particular, mash the avocado well so that the cookie dough becomes a smooth paste.
Before:
After:
2) Lay Out.
Roll the dough into balls (half tbsp per ball). Lay out onto the baking sheet and lightly press down using the back of a spoon. Decorate with some almond toppings.
Tips: Space the dough balls out well, as the cookies will spread.
3) Bake.
Bake in airfryer at 160 degrees C for 8 min. The cookies are now ready!
(If using oven, bake at 180 degrees C for 8-10 min.)
4) Cool.
Cool well before storing. 
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