|See the ooey-gooey goodness?|
I got the idea for avocado as cookie egg-replacer from Alisa Fleming's book, Go Dairy Free. I liked her version but was looking for something a little different, and on my third batch I finally got it right (and as a result managed to actually gain two pounds on this diet!). These are super soft, gooey, and intensely chocolatey. If you don't share my devotion to coconut, you could substitute vegetable or olive oil, but I think it goes beautifully with the chocolate. The avocado flavor fades into the background, leaving behind only its rich, creamy texture; just don't tell anyone the secret ingredient for these dairy-free, soy-free, egg-free, nut-free indulgences.
Double Chocolate Fudge Cookies
1 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup mashed ripe avocado (about half an avocado)
1/4 cup coconut oil
2 Tbsp. unsweetened applesauce
1 1/2 tsp. vanilla
1 cup sugar
1/2 cup chopped bittersweet chocolate
Preheat oven to 375 F. Line a cookie sheet with a silicone baking mat or parchment paper. In a small bowl stir together the flour, cocoa, baking soda, and salt. Set aside.
In bowl of standing mixer with paddle attachment, beat avocado until no lumps remain. Add applesauce and coconut oil and beat until smooth. Add sugar and vanilla and beat until creamy. Add flour mixture and beat on low speed until combined. Fold in chocolate chunks with a wooden spoon.
Scoop large, rounded tablespoonfuls onto prepared cookie sheet. You should end up with 12 large cookies. Bake about 10-12 minutes, until cookies are set but still soft. Let cool 5 minutes on sheet, then remove to cooling rack to cool completely (though they are really good warm!) Be aware that because there are no eggs, these are a bit delicate, so be careful when moving them.