Fudgey Chocolate Chip Avocado Cookies
Grain-free | refined sugar-free
Makes about 6-8 cookies
Why it’s delicious
There is something magical about chocolate chip cookies, especially when that magic stems from the fact that this cookie is gluten and sugar free and made from avocado! You literally can’t go wrong.
Helpful hints and tips
I use sugar-free dark chocolate in my cookies, making them dark and decadent. You can find sugar free chocolate in the health food aisle of your supermarket or in the health food store.
I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
- 1 medium sized ripe avocado
- 3 Tbsp Sweet As Fibre Syrup
- 120 g (4.2 oz) nut butter like almond butter, natural peanut butter or cashew butter
- 1 egg
- 40 g (1.4 oz) raw cacao powder
- 1 tbsp Pure as Inulin Powder
- 60 g (2 oz) sugar free chocolate chips + extra for topping
- Preheat your oven on bake at 180C (350F) and line a baking sheet with non-stick baking paper.
- Spoon the ripe avocado flesh into the bowl of a small food processor and add the fibre syrup. Process the avocado until it is very smooth and creamy.
- Add the nut butter, egg, cacao powder and inulin and process until a smooth sticky dough forms. Stir the chocolate chips in by hand.
- Using a small bowl of very hot water, heat a tablespoon in the water like you would with an ice cream scoop.
- Spoon ¾ of a hot tablespoon of the cookie mixture onto the baking paper lined tray, and using the spoon flatten and shape the mixture to form a cookie shape.
- Spacing the cookies slightly, continue making the cookies until all the mixture is used up.
Bake in the oven for 12-15 minutes or until the cookies are firm.
Cool the cookies on the tray for 5 minutes before removing to a wire rack and cooling further.
Store these cookies in a covered container in the fridge for up to 5 days.