Gluten Free Fudgy Avocado Double Chocolate Chip Cookies

Gluten-Free Fudgy Avocado Double Chocolate Chip Cookies are nearly as indulgent as eating a brownie. Additionally, they contain no dairy, eggs, butter, or oil! Savor these tasty treats to satisfy your chocolate cravings!

By Rose Huxford

My Gluten-Free Fudgy Double Chocolate Chip Cookies have reduced sugar content. I've used avocados in muffins previously, but I only discovered that they give cookies a delightful fudgy texture when I experimented with them some time back. Now, these cookies are a family favorite and are equally delicious when frozen (a necessity for me)! They are perfect for any time of the year, particularly as a light dessert.

Gluten Free Fudgy Avocado Double Chocolate Chip Cookies

Yields: ~28 cookies

Pre-heat oven: 375 degree F

Prep-time: 5 minutes

Bake-time: 10-12 minutes

Equipment:

Food processor

Large bowl

Liquid Measuring Cup

Measuring Cups

Measuring spoons

Sifter

Spatula

Whisk

Baking sheet pan

Baking mat or parchment paper

Cookie scooper

Cooling rack

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 2 ripe avocados (medium size)

• 4 tbsp chocolate syrup (sugar free or regular)

• 1 tsp pure vanilla extract

• Chia Egg (2 tbsp chia seeds + 5 tbsp water), or 2 eggs at room temp

• 1 cup date sugar or coconut sugar or brown sugar

• 1 tbsp Instant Espresso powder

• 1/2 cup hot water

• 1/2 cup almond flour

• 1/2 cup Gluten Free baking flour, or regular all-purpose flour

• 1 cup unsweetened cocoa

• 1/2 tbsp baking powder

• 1 tsp salt

• 1 cup chocolate chips (sugar free or regular)
  

Directions

1. Pre-heat the oven to 375 degree F.

2. Line a baking sheet pan(s) with either a baking mat or parchment paper, set aside.

3. Create your chia eggs by mixing chia seeds with water in a small bowl. Let it sit for a minute, then stir to begin blending the chia seeds with the water. Allow another minute to pass, then stir once more. The mixture should have a gelatin-like consistency. *(Skip this step if using eggs).

4. Then, prepare your espresso mixture by pouring hot boiling water into a liquid measuring cup and adding instant espresso powder. Stir until the espresso powder is fully dissolved, creating a creamy and smooth texture.

5. Using a food processor, add the avocado meat and puree until smooth and creamy. You might have to scrap the sides down as you go with a spatula.

6. Add the chocolate syrup, vanilla extract, chia eggs, date sugar. Blend until smooth, scraping down the sides to fully incorporate all the ingredients. With the food processor going, slowly add in the espresso water mixture. Scrape down the sides once incorporated.

7. In a large bowl, sift together the almond flour, Gluten Free flour, cocoa powder, salt, baking powder and chocolate chips. Make a well in the center.

8. Carefully, pour the avocado mixture to your flour mixture. Use the spatula to combine all the ingredients, but don't over mix the batter. It's ok if there are some small bits of cocoa that haven't been fully blended.

9. Utilize a cookie scoop or a tablespoon to portion the batter onto your prepared baking sheet(s), ensuring each scoop is spaced about 1/2 inch apart. I suggest having a small bowl of water nearby to keep your fingers clean as you gently shape the cookie dough into slightly flattened discs.

10. Bake for about 10-12 minutes. When they are done, they will have cracks all over the top and be golden on the bottom.

11. Allow the cookies to cool for about 2-3 minutes before transferring them to a cooling rack.

12. Repeat this process until your batter is all gone.

13. To freeze, let the cookies to cool completely. Then, store them in a resealable freezer bag for about a month. Enjoy!