Choco-cado, you're wondering? If I named this post avocado cookies there's a chance you wouldn't read it. In fact, now you're probably still thinking avocado in a cookie? What is this madness? Well I tell you it's no madness, rather a masterpiece. The avocado is in place of the usual butter you would use in a cookie, combined with maple syrup and cacao powder you get this wonderful, soft, fudgy chocolate brownie-like cookie. It's also really good as a dessert, warned up with a dollop of (dairy-free in my case) ice cream or frozen coconut yoghurt. 

The cookie is free from gluten, dairy, egg, nuts and soy. Also suitable for vegans!

Choco-cado Cookies!

(makes 6-8) 

Ingredients:

100g ripe avocado

1/2 cup maple syrup

1/2 cup cacao powder

1 tablespoon chia seeds (or 1 egg)

60g dark chocolate, roughly chopped (I used raw chocolate)

1/2 teaspoon bicarbonate of soda

optional - cacao nibs

Method:

1. Grind the chia seeds and mix with 3 tablespoons of water. Leave for 5-7 minutes.

2. Preheat oven to 180 degrees. Line a baking sheet.

3. With an electric mixer, whisk the avocado and syrup until smooth. Add in the egg.

4. Mix in the cacao powder and bicarbonate of soda until fully incorporated. Then mix in the chunks of chocolate and cacao nibs, if using.

5. Using a large spoon or ice cream scoop, spoon mounds of mixture onto the lined baking sheet.

6. Bake for 8-10 minutes until the cookies have firmed slightly. Note they will be more soft than an average cookie.

7. Leave to cool then put in the fridge to firm up the cookies. Eat within 3-5 days.