Double Chocolate Avocado Cookies (Vegan)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
0.25 cup All-Purpose Flour (Publix) (by CD3370322) 6 tbsp Cocoa Powder, Hershey's Natural Unsweetened (unlisted nutrients estimated from USDA website) 0.5 tsp Baking Soda 0.5 cup Applesauce, unsweetened 1 fruit without skin and seeds Avocados, California (Haas) 2 tbsp Trader Joe's organic flaxseed meal (by CATHERINEARMOUR) 3 serving Trader Joe's Semi-sweet Chocolate Chips 1 tbsp. (by REBEKS)
- Preheat oven to 375 degrees.
- Make two flax eggs and then combine all ingredients.
- Use a tablespoon of dough per cookie.
- Place in oven for ten minutes in top rack. You will be lowering the temperature to 350 after there are seven minutes remaining.
- After taking out of oven, leave to chill for 30 to 45 minutes.
OPTIONAL: You can drizzle two tablespoons of nut butter (one tablespoon for half of recipe) and then place in fridge.
- Leave your cookies in the fridge for at least 2 hours (preferably overnight). Finally, enjoy!
Serving Size: 1 Cookie (w/o nut butter)
Number of Servings: 15
Recipe submitted by SparkPeople user BAKINGBADDIE.
- Make two flax eggs and then combine all ingredients.
- Use a tablespoon of dough per cookie.
- Place in oven for ten minutes in top rack. You will be lowering the temperature to 350 after there are seven minutes remaining.
- After taking out of oven, leave to chill for 30 to 45 minutes.
OPTIONAL: You can drizzle two tablespoons of nut butter (one tablespoon for half of recipe) and then place in fridge.
- Leave your cookies in the fridge for at least 2 hours (preferably overnight). Finally, enjoy!
Serving Size: 1 Cookie (w/o nut butter)
Number of Servings: 15
Recipe submitted by SparkPeople user BAKINGBADDIE.
Nutritional Info Amount Per Serving
- Calories: 56.0
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 43.7 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.7 g
- Protein: 1.0 g
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