Chocolate chip avocado cookies
Ingredients
- 160g ripe avocado flesh
- 150g ground almonds
- 140g light brown sugar
- Zest of 3 tangerines
- 3 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp cornflour
- 2 tsp ground coffee
- 1 tsp vanilla bean paste
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp fine sea salt
- 200g chopped dark chocolate
Steps
- Preheat the oven to 175°C. Line a large, flat tray with parchment paper.
- Add avocado to a large bowl and mash very well with a whisk then mix together until as smooth as possible.
- Add all ingredients except chocolate together. Then fold with a spatula until everything is well incorporated.
- Fold in three quarters of the chopped chocolate.
- Spoon the mixture onto the tray to create 10 evenly spaced apart cookies. Use the back of a spoon to gently spread them into 8cm circles.
- Place the remaining chocolate chunks on top of each cookie. Sprinkle a little brown sugar and drizzle with a little maple syrup.
- Bake for 30 mins, until golden-brown and crisp around the edges.
- Remove from the oven, sprinkle with flaked salt and rest for at least 1 hour before serving.