Fudgy Chocolate Chip Avocado Cookies

Serves 8. From Mona Dolgov, SATISFY cookbook (monadolgov.com)

Nutrition per serving: 110, Fat 6.5g, Net Carbs: 11g, Fiber:3g, Sugars: 10g, Protein: 2g 

The secret to making these cookies a healthy treat  is replacing full-fat butter with avocado, just as delicious and good for you too!  Be sure to use unsweetened cocoa powder, not anything labeled “Dutch” or “Dutch-processed” as it reacts differently in baked goods.

Ingredients

• Coconut or other oil spray

• 1 small ripe avocado, pitted and peeled

• ¼ cup sugar

• ¼ cup unsweetened cocoa powder

• 1 large egg

• ½ teaspoon baking soda

• pinch kosher salt

• ¼ cup dark chocolate chips

Directions

Preheat the oven to 350 F.  Line a baking sheet with parchment paper and spray with oil spray.

In a food processor, process avocado, sugar, cocoa powder, egg, baking soda and salt until a smooth batter forms.  

Fold the chocolate chips into the batter before dropping in 2 tablespoon balls onto the prepared baking sheet, at least 2 inches apart.

Bake for 20 minutes just until the cookies are springy to the touch.  

Let cool for at least 10 minutes before serving.  Cookies will crisp a they cool but remain fudgy on the inside