These chocolate chip cookies requires only 6 very simple ingredients:
- Avocado for butter
- Coconut sugar for sugar (NB! Some people have pointed out that coconut sugar is still sugar. I couldn’t agree more. It is however un-refined and therefore still contains all the vitamins and minerals, as opposed to white sugar, where everything but the sugar has been removed. Plus it’s lower in GI)
- Eggs – see notes for a vegan version.
- Cocoa powder
- Dark chocolate – make sure you use good quality chocolate with a high cocoa content if you don’t want to ruin the entire health-aspect
- Baking soda
One thing: These chocolate chip cookies aren’t like your average cookies. They are softer and airier and more cloud-like than others. And insanely fudgy!
- Preheat oven to 175°C / 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
- Mix in the cocoa powder and baking soda – or better: blend everything together in a food processor, so easy.
- Stir in chocolate chunks.
- Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
- Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
- Cool down. Store in an airtight container in the fridge.
- If using bananas you might have to bake them for a little longer. Also, I recommend not using a big banana
- Readers have tried adding all different kinds of delicious add-ins – try for instance mint, peanut butter cups, cocoa nibs, etc.
chocolate chip cookies :Vegan version
These cookies can be made vegan by subbing the egg for a chia egg.
Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.