Kitchen Virgins: Avocado Fudge Cookies

Warning: these guilt free babies are highly addictive.

I’ve come across the recipe several times whether it be through videos on Facebook or posts on Pinterest, but never had avocados on hand. This past week I made it my mission to grab a bag during my visit to the grocery store so I could test this one out.

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This beauty is gluten free and can be made vegan. Here’s what you need:

1 ripe avocado
1/2 cup almond butter
1/4 cup maple syrup
1 large egg (or chia egg if vegan)
1/2 cup unsweetened cocoa powder
1/4 cup chocolate chips
1 teaspoon vanilla extract

Start off by preheating the oven at 360 and lightly coat a sheet pan (lined with parchment paper or magic f*cking paper) with half a teaspoon of coconut oil so the cookies don’t stick. Throw that aside and grab your food processor to start making magic. First mix the avocado and maple syrup for 30 seconds until you get a silky smooth texture then throw in the remaining ingredients except for the chocolate chips. Mix for 30 seconds, scrape the sides, and then mix for another 30 seconds. Lastly, you’re going to toss in the chocolate chips and pulse a few times.

Now, the fun part. Grab a small bowl and fill it with hot water. Dip a spoon in it and start scooping out the batter (it’s super sticky so the hot water makes it easier to transfer to the pan). Smooth each one out with either a spatula or the spoon, feel free to sprinkle additional chocolate chips on top and then it’s time to hit the oven for 15 minutes.

Once the cookies are done, let them cook for 5 minutes and you can move them to a cooking wrack. These chocolately beauties are good to be stored in the fridge in a container for up to 5 days, but let’s be real... they’re not going to last that long. 

I’m giving this recipe a 20/10 because it’s just that good. Super easy and delicious.