Ingredients

The following ingredients have 5 Servings
  • 3/4 Cup + 2 Tbsp Whole wheat pastry flour
  • 1/4 Cup Unsweetened cocoa powder
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Baking powder
  • 1/4 cup Mashed avocado (about 1/2 a small avocado)
  • 1 Tbsp Softened butter
  • 1.5 Cups Splenda
  • 1/2 tsp Vanilla
  • 1 large egg
  • 1 large egg yolk
  • 6 tbsp chocolate chips (semi sweet or bittersweet)
  • 2 Tbsp chopped peanuts (optional)

Instruction

  • Preheat oven to 325 degrees F.
  • Line a cookie sheet with parchment paper and set aside.
  • In a medium bowl, combine the whole wheat pastry flour, cocoa powder, cornstarch, salt, and baking powder. Set aside.
  • In a large bowl, beat the mashed avocado, butter, splenda, vanilla, egg and the egg yolk, with an electric mixer. Beat until well combined, and there is no lumps.
  • Slowly stir the flour mixture into the avocado mixture.
  • Add the chocolate chips, and peanuts and mix well until all the ingredients are combined.
  • Place the bowl in the fridge to chill for at least 2 hours.
  • Using your hands, shape cookie dough into Tbsp sized balls and place on the cookie sheet. Flatten slightly with fork, as they do not spread much.
  • Bake for 11 minutes. They will seem underdone, but that’s good! They cook a bit more on the sheet afterwards.
  • Let cool on the sheet for 5 minutes, and then transfer to a wire rack.
  • Devour!