Nutritional Wisdom with Carly Pollack

Double Chocolate Avocado Cookies

Bushel and a Peck

Double Chocolate Avocado Cookies

Ingredients
1/2 tsp baking soda
1 tbsp filtered water
1 very ripe avocado
1/4 cup grade B maple syrup
1 egg
1/2 cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate

Directions
Preheat oven to 350 degrees. Prep a baking sheet with parchment and set aside. Mix the baking soda and the water in a small bowl (or a cup) and set aside. Using an electric hand mixer (or your muscles and a whisk!), whip the avocado very well. Add the maple syrup, and continue whipping until smooth. Add the egg and incorporate well. Then add the cocoa powder a little at a time while continuing to mix on slow/medium speed. Once it's all added, turn the speed back up to high, and mix well. Add the baking soda/water while still mixing on high. Add the chopped chocolate and stir to combine. The dough will be fairly soft. Using a 2 Tbsp scoop, or 2 tablespoons worth, plop the cookie dough onto the prepped cookie sheet, about 2 inches apart. Flatten the cookie using a spoon. You can also do 1 tbsp sized cookie (which makes a nice, bite sized cookie), just adjust the baking time. Bake for 8-10 minutes. They will seem a bit underdone but that's ok. Let cool on the cookie sheet on a wire rack for 5-10 minutes, then move to the wire rack to finish cooling.