Avocado Chocolate Chip Cookies
This recipe first appeared on turnipvegan.club. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
Soft, dense vegan cookies made with mashed avocado instead of butter, spelt flour, date syrup, and vegan chocolate chips. They are lightly sweet with a balanced flavor; use additional brown sugar for a sweeter cookie.
- Time
- 45 minutes
- Equipment
- Oven and blender
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 280 g
- 5 g
- 3 g
- 230 g
- 160 g
- 14 g
- 90 g
- 8 g
- 80 g
- 110 g
- 340 g
Weights are estimates. Together, the ingredients weigh about 1.32 kg before cooking, which is about 55 g per serving.
Steps
Preheat the oven to 360°F (180 °C) (182°C (350 °F)). Line a baking sheet with parchment paper or lightly grease it.
Prepare the flaxseed eggs by combining the flaxseed meal and water in a small bowl. Stir well, then set aside for 10–15 minutes, until the mixture thickens to a gel-like consistency.
In a mixing bowl, whisk together the spelt flour, baking soda, salt, and cornstarch. Set the dry mixture aside.
Add the mashed avocados, date syrup, prepared flaxseed eggs, vanilla extract, coconut sugar, and brown sugar to a blender. Blend until smooth and evenly combined.
Pour the blended avocado mixture into the bowl with the dry ingredients. Mix until no dry streaks remain and a thick cookie dough forms; avoid overmixing.
Add the vegan chocolate chips to the dough and stir until they are distributed throughout.
Scoop the dough onto the prepared baking sheet, leaving space between portions for spreading. Shape the portions as needed with a spoon or lightly dampened hands.
Bake at 360°F (180 °C) (182°C (350 °F)) for 18–20 minutes, or until the cookies are set and lightly browned around the edges. The stated bake time is for sea level.
Allow the cookies to cool slightly on the baking sheet, then transfer them to a cooling rack to finish cooling.
Notes
The cookies are intended to be very soft and not overly sweet. Spelt flour may be replaced with another flour, although the texture may change. Store cooled cookies in an airtight container.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 180
- Protein
- 3 g
- Carbs
- 30 g
- Fat
- 6 g
- Fiber
- 3 g
Where the calories come from
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