If you're a chocoholic, these keto-friendly cookies are for you. They're free from refined sugar and dairy, but still taste like the real thing. The perfect combination of soft, crumbly and sweet that's free from guilt.
Total Time: 25 minutes
Makes: 8 Cookies
171 kcals per cookie (3.4g protein)
Ingredients
1 ripe avocado, finely mashed
100g coconut palm sugar
1 egg
½ teaspoon vanilla extract
50g dark raw cacao powder
40g coconut flour
50g dark vegan chocolate, roughly chopped (I used nomo)
Method
Preheat the oven to 350°F and line a large, wide oven tray with parchment paper.
Combine the finely mashed avocado, coconut palm sugar, egg and vanilla extract in a medium-sized bowl.
In a separate bowl, whisk together the cocoa powder, flour, and baking soda.
Mix together the wet and dry ingredients until just combined, then gently stir in the dark chocolate pieces.
Using a small ice cream scoop or a spoon, add one heaped tbsp of dough onto the prepared baking sheet. Flatten the top a little bit and add a few more chocolate pieces on top if desired.
Bake for 8-10 minutes or until the top has set (don’t over-bake!). Remove from the oven, let cool for a few minutes on the baking tray, then transfer to a cooling rack to cool completely. Enjoy!
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