The soft texture of these cookies is due to their low sugar content – giving them more of a cake or ‘brownie’ like texture.
I tried to make these without any added sugar, but they do need a little to provide the crunch. I have however tried to keep the sugar as low as possible and used my apple purée to add sweetness. I just left the cinnamon out of the recipe.
Quinoa is a small seed (similar to a grain) that has a bit of a nutty flavour and a fluffy, slightly crisp texture. In these cookies it adds a little crunch which I think helps bring the cookie together.
Quinoa also adds fibre, iron, protein, and magnesium. If you don’t have quinoa, you can always add extra flour or oats to replace it. Or you could try adding desiccated coconut for a different flavour and texture.
Avocado provides the fat in this recipe in place of margarine or butter and adds healthy fats, vitamin E and folate. The added bonus of using avocado in place of butter is that it means these cookies are also vegan. If your little one likes these cookies, I have more ideas for avocado based recipes here.
I would recommend storing these cookies in the fridge once made and eating them within 2-3 days for ultimate freshness.
Avocado Chocolate Cookies
- 30 g dried quinoa
- 1/2 tsp Vanilla
- 1 x Apple puree link to my apple puree recipe here, just leave out the cinnamon
- 100 g Avocado approximately 1 medium avocado
- 50 g Granulated Sugar
- 100 g Plain Flour
- 50 g Cacao Powder
- 1/2 tsp Baking Powder
- Pour the quinoa into a colander and rinse under running water, then drain well – this removes any bitterness on the quinoa.
- Place the rinsed quinoa, 100ml water and the vanilla extract in a saucepan, bring to a gentle boil and cook until all the water has been absorbed, about 10 minutes.
- Put the quinoa aside to cool.
- In a blender, add the avocado, sugar and apple puree and blend into a smooth paste, then pour into a bowl with the quinoa.
- Add the remaining ingredients to the bowl and mix until just combined.
- Place the mixture into the fridge for at least 30 minutes.
- Preheat the oven to 180oC and line a baking tray with baking parchment.
- Using a spoon, place spoonful’s of mixture onto a lined baking tray and flatten slightly.
- Place in the centre of the oven for 15 minutes, they will still be soft, so allow to cool on the tray to continue cooking slightly.
- Once cooled place on a cooling rack and enjoy! (Note: they are even better alongside a glass of cold milk!)
With thanks to Heather Knight for her help in designing this recipe.