These avocado and chocolate cookies have a delicate coconut flavor. On top of its healthy fatty acids, the avocado adds a special something to the taste. Very comforting and tasty…
Electric mixer (opt.)
Stand mixer (opt.)
Ice cream scoop (opt.)
"opt." means that the equipment is optional. You can use it if you want to, to go faster or to batch cook.
- 1 banana - very ripe (approx. 110g)
- ½ avocado - very ripe (approx. 60g)
- 1 egg
- 45 ml virgin coconut oil
- 30 ml maple syrup
- ½ tsp vanilla powder
- ½ tsp baking soda
- 25 g coconut flour
- 20 g desiccated coconut
- 65 g jumbo oats
- 60 g dark chocolate - cut into pieces, or dark chocolate chips
- Preheat the oven to 180 °C (360 °F), fan setting.
- Cover a baking tray with a sheet of baking paper.
- Mash the banana and avocado flesh in a bowl with a fork (or a mixer).
- Add the egg, coconut oil and maple syrup and mix well with a whisk (or mixer).
- Add the vanilla and baking soda, then the coconut flour and desiccated coconut.
- Lastly, fold in the oat flakes and the chocolate chips.
- Place large tablespoons of the mixture on the baking tray (or use an ice cream scoop for added ease). Flatten them slightly with a fork to form small patties about 1 cm thick.
- Bake the cookies for 15 minutes. Let them cool down (on a cooling rack if you have one) before devouring them!
One handy little utensil: the ice cream scoop! Not only does it allow you to spread the cookie dough on the baking sheet really quickly, but it also makes the cookies evenly sized. This is a great time-saver, even though a regular spoon works very well too. Up to you to decide if this method is a plus for you.
Calories: 161 kcal | Carbohydrates: 15 g | Proteins: 3 g | Fats: 10 g | Saturated fats: 8 g | Cholesterol: 16 mg | Sodium: 75 mg | Potassium: 176 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 46 IU | Vitamin C: 2 mg | Calcium: 29 mg | Iron: 1 mg