Vegan, Gluten-Free and Sugar-Free!
These cookies are vegan, gluten-free, and dairy-free. The avocado give a creamy, fudge-like texture, so don’t expect them to be a crispy or crunchy cookie. You won’t get it.These are more soft and melt-in-your-mouth. Adding in the chocolate chips and nuts give them the bit of crunch you may be craving. I store these in the freezer to keep them from getting melty in my no-ac apartment.
Servings: 12 cookies
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1/4 C rice flour (I use Pamela’s gluten all-purpose flour mix)
1/4 C cocoa powder
1/4 tsp baking powder
5 Tbsp plant-based chocolate protein powder (I used Kashi Go-Lean dark cocoa power)
1 Tbsp stevia, powdered
1/2 tsp salt
1/2 C avocado, mashed
1/2 tsp vanilla extract
1/2 Tbsp honey or agave
1/4 C almond milk
1 egg white (vegan, use chia/flax egg)
2 Tbsp almonds, sliced
2 Tbsp vegan semi-sweet chocolate chips, divided (I use Trader Joe’s semi-sweet vegan chocolate chips)
Preparation
- Preheat oven to 350 F
- Spray baking sheet with non-stick cooking spray
- In medium bowl, combine flour, cocoa, baking powder, protein powder, stevia, and salt. set aside.
- Mix in avocado, vanilla, honey, almond milk, and egg until well combined.
- Stir in chocolate chips and almonds
- Spoon dough onto baking sheet 2″ apart. Gently flatten with your palm or the back of a spoon.
- Bake 15 minutes or until outside is set and solid
- Let cool completely on baking sheet
Nutrition Facts
Calories: 60
Fat (g): 3
Carbs (g): 8
Sugar (g): 3
Protein (g): 3
Cholesterol (mg): 0
Sodium (mg): 108
Potassium (mg): 83
Fiber(g): 2
Vitamin A (%): 3
Vitamin C (%): 2
Calcium (%): 2
Iron (%): 4
*Percent Daily Values based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.