Ingredients (Makes six large cookies)
1 ripe avocado (when it's skinned and de-seeded you’ll need around 100g)
150g light brown soft sugar
40g cocoa powder
40g melted chocolate (dark or milk)
A pinch of salt
50g gluten free flour (any combination of the following flours will work – standard GF flour, rice flour, gram flour)
1 tsp. vanilla bean paste
½ tsp. xanthan gum (optional –without this, your cookie will be crumblier)
1 tsp. baking soda
80g roughly chopped dark chocolate
1. Pre-heat your oven to 180°C and line a baking tray / sheet with parchment paper.
2. Scoop your avocado into a large bowl and thoroughly mash until a smooth green goo is formed – no lumps please!
3. Add the rest of the ingredients into the bowl and beat with a wooden spoon using good old muscle power, until a nice shiny consistent wet mix is formed. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes, but after baking, all of the vegetable taste is gone – thank goodness.
4. Add most of your chocolate chunks, saving some of the larger pieces to press into the top of each cookie before baking.
5. Using two metal spoons, dollop roughly even sized round shaped cookies onto your baking tray – larger is always better with these ones, and they don’t spread much when baking. If you prefer a thicker fudgier cookie, pile the mix high and be prepared to bake for the full time. If you like a thinner chewier cookie then spread it out more and bake for less time. Press a couple of chocolate chunks into the top before baking.
5. Bake for 12-15 minutes – the cookies will still be slightly soft to the touch when done, but do firm up and go nice and gooey after cooling.