Ugly But Delicious: Flourless Double Dark Chocolate Avocado Cookies
Have you ever made something that you intended to share with a group and had it come out so unpresentable that you decided to hold off, but then when you tasted it discovered that it’s actually really delicious and you’re kind of glad you didn’t have to share it anyways? That’s pretty much the life story of these cookies. When they came out looking like shiny little balls of turd, I decided they weren’t worthy of being shipped across the country to my Leftovers Club partner, a decision of which Courtney very much approved. These are not crunchy cookies, they do not crisp up or turn golden. Instead, they remain incredibly fudgey. Had I realized the batter wouldn’t spread, I probably could have done more to make them look pretty (pipe them onto the parchment paper), so if you do want to share these, keep that in mind. Personally though, I recommend making them really ugly so you have to keep them all to yourself. They’re just the right thing to have on hand when you want a decadent but healthy treat!
Flourless Double Dark Chocolate Avocado Cookies
- 4 ounces dark chocolate chips
- 1 ride avocado
- 1/4 cup almond butter
- 1/4 cup honey*
- 4 pitted medjool dates*
- 3 large eggs
- 1/4 cup high quality cocoa powder
- 3 tbsp almond flour
*Alternatively you can use 1/2 cup honey
- Puree avocado in a food processor until smooth.
- Add the remaining ingredients except the chocolate chips one ingredient at a time, and pulse until well combined. Stir in the chocolate chips.
- Chill the batter in the fridge for at least an hour.
- Drop the chilled batter onto the paper in heaping tablespoonfuls. Note that these do not spread, so how it looks when you put it on the cookie sheet is how they will come out of the oven. If you want pretty cookies, make them symmetrical now. If you just want delicious cookies, don’t worry about it.
- Bake at 350 degrees for 15-17 minutes. Let cook completely before eating. These will get sticky in the heat, so if you live in a warm environment I recommend refrigerating to store.
Makes 15 cookies