Paleo Avocado Chocolate Cookies
I’ve been seriously craving avocados lately! If you’ve followed my blog for a while, you’ll know that I believe cravings should be listened to. Of course, don’t listen to your cravings until you’ve accustomed your body to a healthier lifestyle, but once you shift out of a constant need for sugar, you should be able to be more aware of what your body actually needs! I frequently crave dark chocolate, too, so in this recipe for Paleo Avocado Chocolate Cookies I’ve combined the two.
Weird combo, I know! And I will admit that the final product is weird, but I did really enjoy these cookies! They’re super rich and dense, and when they’re warm you feel more like you’re eating brownie dough than a cookie. Really, though, does anybody object to eating brownie dough? Come on! If you really don’t like these cookies warm, try cooling them in the fridge before eating them. Emily and Jim liked them, but not until they had cooled and hardened.
Before we get to the recipe for the Paleo Avocado Chocolate Cookies, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life. This Easter week we celebrate the sacrifice Christ made for us, and his victory over death. For my family, Easter eggs represent new life and eternal life in heaven with our loving Maker!
- 2 Small Avocados
- 1/4 Cup Honey
- 1 Tsp Vanilla
- 1 Cup Almond Flour
- 1/3 Cup Unsweetened Cocoa Powder
- 1/4 Cup Coconut Sugar (I used xylitol here to keep them low carb)
- 1 Cup 70% Chocolate Chunks
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place all of the ingredients, except chocolate chunks, in an electric stand mixer. Run it at medium speed until the mixture is smooth. Stir in chocolate chunks after the mixture is smooth. You can also add half a cup of walnuts if you want.
- Spoon the dough onto the parchment paper in 2 tablespoon dollops. Bake for 12-15 minutes, or until the centers are set up.
These cookies are very rich and dense. I liked them, either hot or cold, but my family didn't like them until they had cooled and the texture was less gooey. If you don't like them at first try putting them in the fridge for an hour before eating. They're kind of a cross between pudding and cookies.
