These cookies are seriously good. And if you are transitioning to a grain-free diet, it’s a great “treat” to offer the kids (or adults) who aren’t fully convinced that grain-free is what they need.
If you make these per the recipe, they’ll be very soft which is great if you love soft cookies. If you need something with a bit more crunch, I suggest putting them in a dehydrator for a bit to bring up the crisp factor. I also found keeping them in the freezer worked well too.
You can see the original recipe at Paleo Leap.
1 cup very ripe avocado flesh
½ cup dark cocoa powder
2 tbsp. raw honey (optional)
Dark chocolate chunks, to taste
½ tsp. baking soda
Preheat your oven to 350 F.
Combine the banana, avocado, and honey in a bowl.
Mix everything until smooth using a hand mixer or a food processor.
Add in the egg, baking soda, and cocoa powder, and continue mixing until everything is well blended.
Stir in the dark chocolate chunks, if using.
Drop spoonfuls of cookie dough on a baking sheet lined with parchment paper. The dough will be very soft.
Bake for 8 to 10 minutes or until the cookies are warm and firm.