Wild Northerner Magazine Summer 2018 - Page 74

Preheat oven to 350F. Cover a baking sheet with parchment paper.

Blend avocados, eggs, banana and honey until smooth.

Whisk in cocoa until combined, then gently whisk in baking soda. Mixture should resemble chocolate pudding.

Set 1 Tbsp. of chocolate chips aside. Fold remaining chocolate chips into cookie batter.

Use two spoons to scoop approximately 2 Tbsp. of dough onto baking sheet and slightly spread or flatten out dough. Top cookies with saved chocolate chips.

Bake for 18-20 mins. Cookies may not appear cooked; remove from oven anyway and let cool on pan for 5 minutes then transfer to a cooling rack for 15 minutes.

Once cooled, refrigerate in an airtight container THEN enjoy. Trust me… they taste much better once refrigerated!

Avocado Fudge Cookies

They won’t know there’s avocados inside!

Ingredients

Makes 20 small cookies

2 ripe avocados (200-220g)

2 eggs (100g)

1 large ripe banana (120g)

1-2 Tbsp. honey (21-42g)

1 cup unsweetened cocoa powder (80g)

1 tsp baking soda

3-4 Tbsp dark chocolate chips or chunks, divided (45-60g)