Not that long ago, I was charged with taking care of my sister’s Thermomix while she went bon voyage. I haven’t gotten around to blogging all of the recipes I tried out, but there were a couple of standouts, including some Chocolate Avocado Cookies, which were requested by Beanie this week.
Do you think I can find the original recipe? – no. And it might even be in a book, but I did find a similar one here and yum, they really are delicious.
I made a few variations (as usual), as follows:
- I used skim milk, rather than almond milk (thus making them non-vegan).
- I only used half a cup of sugar, and I feel that they could probably even use a bit less next time.
- I only used half a cup of cocoa, and about a quarter of a cup of choc-chips (I eye-balled it).
- I’ve never used coconut oil before and have no idea what sort of consistency it’s supposed to be used in… It was completely solid in the cupboard so I warmed it to a soft butter consistency although I have a feeling it maybe needed to be completely melted. The result was that the mix was a little dry and needed a touch more milk to bind the ingredients. But no effect on the final result there.
- I hand mixed, because at the time I couldn’t be bothered to get the mix master out. Doing it this way meant that the avocado wasn’t fully blended, but I don’t mind and the kids didn’t seem to notice the little green flecks, either.
- Baked at 180 degrees Celsius (I can never remember what 350 F is, but I know it’s around that.)
- One other note is that they don’t spread, so no need to space them too much. More cookies on the tray. 🙂
They are AMAZING and stay so moist. And since avocados are reasonably priced at the moment, I plan on making these again. I’m thinking I could try another fruit or veg as a substitute when the price of avos goes up again…
Try them – you won’t be sorry. Being nut free, they’re perfect for a lunchbox treat. And of course, they have a vegetable (fruit?) in them, so they are obviously healthy (cough) so indulge and enjoy. Recipe here.