Avocado Cookies
These rich, chewy cookies use creamy avocado as the secret ingredient for a uniquely soft texture and a vibrant twist on classic chocolate chunk treats.
Ingredients
160 g ripe and soft avocado flesh (about 1½ small avocados)
150 g ground almonds
140 g soft 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 roughly chopped dark chocolate
Flaked sea salt, to serve
Equipments
For
10 people
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Instructions
- Preheat the oven to 175C (conventional, not fan-assisted temp). Line a large, flat tray with parchment paper.
- Add 160g of avocado flesh to a large bowl and mash very well with a whisk, then mix together until as smooth as possible (some small lumps are fine).
- Add all the remaining ingredients (except the chocolate) and whisk together, then switch to a spatula and fold until everything is well incorporated. Fold in three-quarters of the chopped chocolate.
- Spoon the mixture onto the lined tray to create 10 cookies (approx 70g mixture per cookie). Ensure they’re spaced apart- if your tray is too small, you may need to bake in batches. Use the back of a spoon to gently spread each portion into 8cm-wide circles. This dough doesn’t spread much during baking, so shape them as you’d like them to look once baked.
- 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. This is important! They’ll still be quite soft when they come out so don’t try moving them off the tray. They’ll set as they cool.
In collaboration with @ixta.belfrage
