These chewy cookies get much of their richness from avocado, but all you’ll taste is rich chocolate flavor. Promise!
1⁄12th of recipe (1 cookie): 56 calories, 2.5g total fat (1g sat fat), 65mg sodium, 10.5g carbs, 2g fiber, 2g sugars, 2g protein
You’ll Need: baking sheet, wax or parchment paper, small blender or food processor, medium-large bowl, whisk
Prep: 15 minutes • Cook: 15 minutes
3 ounces avocado (about ⅓ cup or 1 small avocado’s worth)
⅓ cup egg whites (about 3 large eggs’ worth)
3 tablespoons Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
2 tablespoons canned pure pumpkin
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
⅓ cup whole-wheat flour
½ teaspoon baking soda
3 tablespoons mini (or chopped) semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Line a baking sheet with wax or parchment paper.
2. In a small blender or food processor, puree avocado until smooth.
3. In a medium-large bowl, combine pureed avocado, egg whites, sweetener, pumpkin, and vanilla extract. Whisk until uniform.
4. Gradually stir in cocoa powder, flour, and baking soda. Stir until just mixed and uniform.
5. Fold in chocolate chips.
6. Evenly distribute mixture into 12 mounds on the baking sheet, about 1½ tablespoons each. Use the back of a spoon to spread and flatten into 2-inch circles.
7. Bake until a toothpick inserted into the center of a cookie comes out clean, 10 to 12 minutes.
MAKES 12 SERVINGS
Freeze It: Baked Goods Edition
To Freeze: Once cool, tightly wrap each serving in foil or plastic wrap. Place individually wrapped treats in a sealable container or bag, seal, and store in the freezer.
To Thaw: Unwrap a treat, and place on a microwave-safe plate. Microwave at 50 percent power for 45 seconds, or until it reaches your desired temperature. Alternatively, refrigerate overnight to thaw.