OK we’ve all been there, those avocados on your counter look completely green one day, then BAM! Too ripe! That’s what happened to me this week when I noticed my avocados screaming to be eaten. Although I’d love to chow down on them in a single sitting, I thought I’d whip up these cookies instead.
These ooey gooey cookies are not only easy to make but healthy for you! They are full of healthy fats, high in fibre, and low in sugar and carbs. Yup, these cookies are da bomb.
Before we get to the recipe, I thought I’d share my tips and tricks on how to buy and store your avocados. As a daily avocado eater I’ve had quite a bit of experience in this department…
- If you regularly eat avocados buy them at different levels of ripeness so they don’t all turn ripe at the same time.
- An unripe avocado will be very firm and bright green. As it begins to ripen they become slightly soft to the touch and the skin changes to a dark green/brown colour, the flesh inside should be a bright green with no brown spots. This is when they are at the perfect ripeness. When they are very soft, almost mushy and the skin is black, they have become over ripe; the flesh will no longer be nice and green inside but brown instead – no bueno! You can also try the stem trick:
- To ripen an avocado faster, place it in a brown paper bag with a banana or apple and store in a dark place or pantry. The plant hormone ethylene, found naturally in bananas and apples, triggers the ripening process. Combine that with a brown paper bag and the ethylene gases are trapped which cause the fruits to ripen faster.
- Store avocados on the counter until ripe. If you don’t plan to use them right away, transfer them to the fridge to slow the ripening process.
- If you only plan to use one half of an avocado keep the other half with the pit in it, wrap in cellophane tightly and store in the fridge. This will lessen the browning process. The pit trick also works for guacamole too. Place the pit in the bowl to keep it from browning.
Makes 12 Cookies
150g ripe avocado (about 1 large avocado)
1/4 cup ground flaxseed + 1/2 cup warm water
1/4 cup vegan protein powder (I used Chocolate Plant Fusion)
1/4 cup organic cacao powder (I used Navitas Naturals)
1/2 tsp baking soda
2 Tbsp almond milk
3 Tbsp or 45g of high quality vegan dark chocolate chips (I used Enjoy Life)*
10-20 drops alcohol-free liquid stevia – depending on how sweet you like it (I used NOW Better Stevia)
Pinch of salt
Preheat oven to 350F. In a small bowl, mix together the flaxseed and water, set aside to thicken.Blend avocado, protein powder, cacao powder, almond milk, stevia and salt until smooth. Add thickened flaxseed mixture and blend again until combined. Transfer to a mixing bowl.
Stir in baking soda and chocolate chips.Line a baking sheet with parchment paper. Drop 12 spoonfuls of batter onto the baking sheet. Bake for 8-10 minutes.Remove from oven, allow to cool and devour!Keep cookies refrigerated.
*You can also use stevia chocolate chips to lower the sugar such as Lily’s, or chop up a high quality chocolate bar into chunks. Make sure it’s at least 70% cocoa.
Nutritional Info per cookie
71 Calories, 6g Carbs, 2g Fibre, 4g Net Carbs, 4g Fat, 3g Protein, 2g Sugar
Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.