These are little morsels of dense chocolate heaven..in a convenient and packable form. A brownie in a cookie’s body.
I wanted to make them grain free, but nut and egg free so my little guy could enjoy them too. Everyone so far agrees, and I think you will too….these are yummy!
You will notice there is no leavening in these…that keeps them nice and dense and fudge-like. You could experiment with a 1/4-1/2 teaspoon baking soda and see what that does for you.
- ½ cup dark chocolate chips (or unsweetened is fine too)
- ½ cup preferred milk, I used coconut
- 4 oz avocado, apx (1 medium Haas avocado)
- ½-1cup granulated sugar, I used ½ cup palm sugar and stevia to taste)
- ¼ cup coconut butter, softened (or any nut/seed butter)
- 4 teaspoons gelatin
- 2 teaspoons vanilla extract
- ¼ teaspoon sea salt (to taste)
- ¼ cup coconut flour
- ¼ cup cocoa powder
- ¼ cup tapioca or arrowroot starch
- Preheat oven to 350 degrees.
- In a sauce pan over medium low heat, gently heat and soften the chocolate and milk.
- Pour chocolate mixture in the bowl of a food processor and add the avocado flesh, sugar, and coconut butter. Puree.
- With the motor still turned on, sprinkle in the gelatin, vanilla, and sea salt.
- Continue with the remaining ingredients.
- Now taste and be sure the sweetness is too your liking.
- Using a cookie scoop for pretty balls...or if you don't care, just a tablespoon will do, drop the sticky batter onto a greased cookie sheet. These will not move, so placing them closer together is ok. You can smooth the tops with the back of a wet spoon if you like, or gently push down with your fingers.
- Place in a preheated oven and bake for about 8 minutes...DO NOT OVERBAKE!
- Remove, and cool. The cookies firm up a lot upon cooling.