Chewy Chocolate Chip Avocado Cookies

You’d never guess these irresistibly crispy, chewy, and indulgent cookies are made primarily with avocado- and they’re gluten and dairy-free, too!

Make sure your avocados are ripe and soft. Don’t worry if some of the flesh is browned.

This dough is quite different from regular cookie dough- it shouldn’t be chilled and won’t spread during baking. Instead you use a spoon to spread the dough into the shape and size you want the cookies to end up, before you bake them.

Ingredients
Makes 10 cookies

160g ripe and soft avocado flesh (about 1½ small avocados)

150g ground almonds

140g soft light brown sugar

Zest of 3 tangerines

3 tbsp maple syrup

2 tbsp olive oil

1 tbsp cornflour

2 tsp ground coffee

1 tsp vanilla bean paste

¾ tsp ground cinnamon

½ tsp baking powder

¼ tsp fine sea salt

200g roughly chopped dark chocolate

Flaked sea salt, to serve

Method

Preheat the oven to 175C (conventional, not fan assisted temp). Line a large, flat tray with parchment paper.

Add 160g of avocado flesh to a large bowl and mash very well with a whisk, then mix together until as smooth as possible (some small lumps are fine).

Add all the remaining ingredients (except the chocolate) and whisk together, then switch to a spatula and fold until everything is well incorporated.

Fold in three quarters of the chopped chocolate. 

Spoon the mixture onto the lined tray to create 10 cookies (approx 70g mixture per cookie). Ensure they’re spaced apart- if your tray is too small, you may need to bake in batches. Use the back of a spoon to gently spread each portion into 8cm-wide circles. This dough doesn’t spread much during baking, so shape them as you’d like them to look once baked.

Place the remaining chocolate chunks on top of each cookie. Sprinkle a little brown sugar and drizzle with a little maple syrup.

Bake for 30 mins, until golden-brown and crisp around the edges.

Remove from the oven, sprinkle with flaked salt and rest for at least 1 hour before serving. This is important! They'll still be quite soft when they come out so don’t try moving them off the tray. They’ll set as they cool.

Serve with cold milk - I like coconut milk - sprinkled with cinnamon.