Have too many leftover avocados? Make these Avocado Fudge Cookies so they don’t go to waste and you end up with a delicious, guilt free dessert to snack on! All it takes is some simple ingredients, twenty minutes and a chocolate craving to make this recipe come to life.
- 100 grams ripe avocado
- 1 large egg
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsweetened shredded coconut
- 1/4 cup erythritol
- 1/2 tsp baking powder
- 3/8 tsp liquid stevia
- 1/4 tsp pink salt
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.
Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.
Add the cocoa, coconut flakes and baking powder and combine once more.
Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.
Optionally, top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.
Allow to cool for five minutes prior to handling.
Best stored in a zip top bag in the fridge up to one week. Enjoy!
Net Carbs: 2g
Serving Size: 1 Cookie