These cookies are best when eaten cold coming right out of the fridge, where they should be stored in an airtight container. If you prefer them sweeter, modify the amount of coconut sugar accordingly. Make them into chocolate chip cookies by replacing the dried cherries with small chunks of dark chocolate (shown on photo).
Makes: about 20 cookies
Time: about 20 minutes incl. baking time
2 tbsp chia seeds, finely ground
3 tbsp water
1.5 cups soft avocado flesh
½ cup coconut sugar
¾ cup dark unsweetened cocoa powder
½ cup dried cherries
1 tsp baking powder
baking sheet lined with parchment paper
- In a small bowl mix water and ground chia seeds. Allow to sit for about 10 minutes or until mixture takes on a goopy texture.
- Preheat oven to 350° F.
- In a food processor, or in a medium sized bowl using a hand mixer, mix together avocado, coconut sugar, and chia seed-water paste until smooth.
- Mix in cocoa powder and baking powder.
- Stir in dried cherries.
- Place about 20 dollops of cookies on the baking sheet lined with parchment paper; best technique is to use two tablespoons. If you prefer the cookies more flat than macaroon-shaped, flatten the dollops accordingly.
- Bake for 10 minutes or until they don’t stick to the parchment paper anymore.
- Replace dried cherries by dark chocolate chunks.
- Replace dried cherries by raisins.