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The Freelancer’s Cookbook: Black [like my heart] Avocado Cookies

Posted on August 14, 2018April 15, 2021 by Megan Hutchison

There are rumors going around that I have a heart, if this is true, it would be black. That being said, I had 2 ripe avocados sitting around and my little black heart delighted in trying to make a healthy, chocolaty, gluten-free, velvety treat with them. So I did. Just use egg replacer to make these vegan.

BLACK [like my heart] AVOCADO COOKIES

MAKES 12 COOKIES

TOOLS:

  • Avocado — Image by © Beau Lark/Corbis

    Cookie sheet

  • Silpat [or other nonstick pad for baking]
  • Mixer [optional]
  • 1 medium bowl
  • 1 small bowl
  • Spatula
  • Measuring cups and spoons
  • Spoon

INGREDIENTS:

  • ½ cup slivered almonds
  • ¾ cup ripe avocado [about 1 + ½ avocados] mashed
  • 1 tbsp water
  • ½ tsp baking soda
  • ½ cup coconut sugar
  • 1 egg
  • ½ tsp vanilla
  • ½ cup dark cocoa powder
  • 50 g. dark chocolate chunks [60% – 80%]
  • ½ cup dried bing cherries, chopped [optional]

INSTRUCTIONS

Preheat oven to 350 degrees. Sprinkle the almonds onto the cookie sheet. Place in oven while it’s heating up – check after 10 min. Take out when aromatic.

In small bowl, combine baking soda and water. Let it sit.

In medium bowl, combine avocado and coconut sugar until smooth. Add the egg, baking soda mixture and vanilla and continue to beat until just combined. Add the cocoa powder. Continue to beat until just combined.

With the spatula, fold in chocolate chunks, almonds and cherries, if using.

Using a spoon, place the cookies on the cookie sheet, 3 to a row, 4 rows total. Press down a little as these do not spread very much.

Bake for 8 – 10 minutes, or until the tops are firm. Like all cookies, flip the orientation of the pan halfway through.

Take out of the oven, allow to stand for 5 minutes then transfer to a wire rack. Be very careful, as these will melt when still warm. Place in refrigerator and allow to cool. These are better just out of the fridge the next day.

Place any remanding cookies in an airtight container. Will keep up to a week, but you’ll eat all of them WAY before that.

They’re not really black, but they’re a very dark, shiny, brown.
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Megan Hutchison
Megan Hutchison
Megan is the co-creator and illustrator of Rockstars, Will O’ the Wisp and Vesna. When she’s not doing cover art for Valiant or Boom! she’s out walking her pup Arya in wild downtown LA.
Megan Hutchison
Latest posts by Megan Hutchison (see all)
  • The Freelancer’s Cookbook: Black [like my heart] Avocado Cookies - August 14, 2018

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