These dairy-free cookies are crispy and have an intense chocolate flavor.
Cuisine South America
1/2cupof avocado puree(115 g)
1cupof sugar(200 g)
1/2cupcocoa powder(59 g)
1-1/4cupsof flour(156.25 g)
1/2cupof sugarto 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.