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Avocado, Cherry, Chocolate Cookies

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These cookies are amazing! They are free from sugar, flour & fat! These soft cookies are decadently chocolatey, with texture given by  ground flaxseed, dried cherries (note the clown nose-looking  glacé cherries!) & cacao nibs.

Cacao nibs are the least processed & most natural form of chocolate you can eat; better than dark chocolate with over 70% cocoa solids. It has a distinctive bitter & almost nutty flavour & is so good for you.

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Rich in anti-oxidants & flavonoids, fibre, magnesium  & potassium, it is an excellent choice to support good health, especially in cardiovascular, blood sugar & blood pressure control. As with dark chocolate, it also improves mood through stimulating endorphin release.

The cherries add a delicious sweet contrast to the bitter dark chocolate.

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Avocado is used as the base instead of fat (you can’t actually taste the avocado in these cookies) & honey used as a natural sweetener. Avocado is a rich source of oleic acid which helps lower cholesterol & vitamin E important for the circulatory system, so these cookies are a a guilt-free necessity!

What’s more, these freeze well (wrap in greaseproof paper first).

This recipe makes 14 cookies.

Preparation: 10-15 mins

Baking time: 15 mins

Ingredients:

  • 120g ripe avocado flesh
  • 1 tbsp coconut oil
  • 1/2 cup honey or agave
  • 1 egg (or chia egg substitute)
  • 40g dried cherries, saving a few to decorate on top if you wish
  • 1/2 cup cacao powder
  • 35g cacao nibs
  • 2 tbsp rolled oats
  • 1 tbsp ground flaxseed
  • 1/2tsp baking soda

 

Method:

Preheat oven to 175C. Line & grease a large baking sheet.

Blend together avocado flesh with 1 tbsp of melted coconut oil & honey to make a smooth paste.

Add the egg (or chia substitute for vegans) & whizz.

Add cacao powder & baking soda. Whizz again to make a smooth rich brown paste

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Stir in rolled oats, ground flaxseed, cacao nibs & dried cherries.

Spoon tablespoonfuls onto the greased lined baking sheet. You can squish a cherry on top if you wish, to decorate. Slightly flatten each cookie with the back of a spoon.

Bake for 15 mins. Allow to cool slightly before transferring to a wire rack.

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These cookies are best eaten cold from the fridge, where they will keep fresh in an airtight container for 7 days.

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Variations:

  • Add tart goldenberries instead of cherries. These orange tangy fellows are packed with anti-oxidants & are lovely & chewy.
  • Add orange zest instead of cherries & a tbsp of orange juice into the cookie mix, along with an extra spoonful of rolled oats.
  • Add chilli of you want some heat!
  • Sprinkle with chia seeds or ground flaxseed before popping into the oven to add texture & give a nutrient boost

Don’t forget you can find my favourite recipes in my FREE eBook here.

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