This is a simple, one-bowl avocado mint cookie recipe. And before you crinkle your nose at the thought of avocado in a cookie, believe me, you don't taste it. I have made these several times and have not been disappointed.
However, I did have a batch that did not turn out. I was trying to figure out why and finally figured out that this does not work with frozen avocados. I really wish it did.
How many times have you had avocados start to turn and you really did not want to throw them away or make guacamole? So I started throwing them in our freezer. I was thinking that since you cannot taste the avocado in this recipe, it is perfect for using up those frozen avocados. Unfortunately frozen avocados give off an aftertaste that cannot be masked :(
So I am still on a quest for a recipe using up frozen avocados. When I find one I will let you know.
So on to the recipe:
Ingredients
2 very ripe avocados3 tbsp cocoa powder
1 egg
1 tbsp raw honey
2.5 Tbsp coconut sugar*
1 tsp peppermint extract
1/2 tsp baking soda
Blend all ingredients except baking soda in a mixer until very smooth. Mix in baking soda. Place about a tablespoon of batter for each cookie on a cookie sheet. Bake at 350 for ~10-12 minutes.
*Coconut sugar is lower on the glycemic index vs regular sugar. I have also used stevia as a sweetener in this recipe, although it had an aftertaste so we really didn't like it.
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