These sugar coated chocolate avocado cookies are kids approved.
When my son saw me making these cookies, you could see the disappointment in his face. Why ruin a cookie with avocado?? But after the first bite, he changed his mind and had a good helping of these amazing dairy-free cookies.
I love butter. And butter is a very important ingredient for making chewy or crispy cookies. We visited some friends yesterday and one of their boys is lactose intolerant, I wanted to bring something he could enjoy along with the other kids.
These chocolate avocado cookies were a hit with all the kids and the moms as well. It has a very intense chocolate flavor. It overpowers the avocado, so if you have people who don´t like avocado, they won´t even notice it.
The dough is very sticky. But you´ll manage to coat them in sugar. Because it doesn´t have any butter, the sugar helps with the little crunch you look in a cookie.
These cookies don´t expand much while baking. Use the bottom of a glass to flatten them.
Surprise your friends with these delicious dairy-free chocolate avocado cookies. They´ll be asking for more.
Do you have a favorite dairy-free cookie recipe? I would love to try it!
- 1/2 cup of avocado puree (115 g)
- 1 egg
- 1 egg yolk
- 1 cup of sugar (200 g)
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder (59 g)
- 1-1/4 cups of flour (156.25 g)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon of salt
- 1/2 cup of sugar to coat the cookies (100 g)
Preheat oven to 375°F/190°C and grease 2 baking trays.
In a large bowl, mix the avocado, egg, egg yolk, sugar and vanilla.
Add cocoa powder, flour, baking powder, baking soda and salt. Mix everything until well combined. The dough is very sticky.
In a small bowl, add half cup of sugar. With the help of a teaspoon, form balls of about 3 centimeters in diameter or 2 inches and roll in the sugar. Set the cookies on the prepared trays, leaving about 5 inches of space between each one. With the bottom of a glass, flatten the cookies.
Bake for 8 to 10 minutes. Remove from the oven and let cool on the trays for 5 minutes before removing and let them cool completely on a rack.
Store in an airtight container over the counter for up to 3 days or in the refrigerator for up to 7 days.