Monday, July 14, 2014
Inquirer Daily News

Avocado Cookies

Makes 24 cookies

1 cup all-purpose

   gluten-free flour

   (such as Bob's Red

   Mill), oat flour, or

   spelt flour

1 cup unsweetened

   cocoa powder

1 cup semisweet

   chocolate chips

11/2 teaspoon baking

   powder

1 teaspoon salt

1 cup date or cane

   sugar

1/4 cup maple syrup

1 tablespoon vanilla

   extract

3 avocados, pureed

   until smooth

1. Preheat oven to 375 degrees. Mix dry ingredients together by hand or in mixer. In a separate bowl, combine maple syrup, vanilla extract and avocado. Slowly add wet ingredients to the dry ingredients, mixing until incorporated.

2. Chill dough in the refrigerator for at least 30 minutes. Using an ice cream scoop, if available, scoop out 2 tablespoons of dough for each cookie onto a nonstick baking pan. Flatten balls slightly and bake for 8-10 minutes.

- From Pure Fare

Per cookie: 151 calories, 2 grams protein, 24 grams carbohydrates, 14 grams sugar, 7 grams fat, no cholesterol, 131 milligrams sodium, 4 grams dietary fiber.
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