I love avocados. In fact, I am the self-confessed avocado queen.
When I was pregnant with Zayn, I would find myself craving avocados pretty much 24/7. I would even go to bed dreaming of bowlfuls of guacamole, or stacks of avocado on toast.
From my avocado fries (just click here) to avocado chocolate ganaches, I'm always finding new ways to work my favourite food into my diet. And now I've found these - Chilli Chocolate Avocado Cookies.
Avocado makes a fantastic, dairy-free (and vegan) replacement for butter in these cookies, adding a healthy dose of omegas and fats for good measure. You want glowing skin and luscious hair this winter? Yeah, eat these!
Fans of dark chocolate will love how rich and intensely, insanely chocolatey these are, thanks to the hit of cacao. And me...well, I just love how much these little cookies taste like cake!
I hope you enjoy,
CHILLI CHOCOLATE AVOCADO COOKIES
2 small ripe avocados, flesh and stone removed and mashed smooth
1 small red chilli, deseeded and chopped finely
1/2 cup Sukrin gold (or use coconut sugar)
1/2 cup + 1 tbsp Creative Nature cacao
1/2 tsp vanilla extract
1/2 ts[ bicarbonate soda
Handful dark chocolate chips
1) Preheat oven to 180C, then line a baking tray with greasproof paper. Beat together the avocado with the chilli and sugar until smooth, then mix in the egg until combined.
2) Add in the cacao, vanilla and bicarb and mix until smooth. Stir in the chocolate chips.
3) Place dollops of the dough onto the lined tray, flattening and smoothing with the back of the spoon. Then bake for 8-10 minutes, or until cooked.
4) Leave the cookies to cool before removing from the tray - they're very fragile so will break easily! Enjoy with a cuppa.