makes 10 cookies, store in an air tight container in the refrigerator
Ingredients
1 tablespoon flax meal mixed with 3 tablespoons water
¼ cup ripe avocado, mashed (about ½ an avocado)
½ cup ripe banana, mashed (about 1 medium banana)
¼ cup non-alkalized cocoa powder or cacao powder
1 teaspoon baking soda
¼ cup + 2 tablespoons coconut sugar (or white sugar)
⅓ cup dark chocolate chunks (I use Enjoy Life)
Instructions
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or lightly oil.
To make flax egg, stir together flax meal and water in a small bowl. Set aside for 10 minutes or until a gel is formed.
Add mashed banana and mashed avocado to a food processor and blend until creamy. Add flax egg, cocoa powder, baking soda and coconut sugar and blend until well combined.
Transfer to a bowl and stir in chocolate chunks.
Using a tablespoon, drop dough onto lined or greased cookie sheet.
Bake on 350 degrees for 15-18 minutes until lightly crispy on the edges. Let cool and enjoy!
Store in an air-tight container in the refrigerator.
~These cookies are a bit on the sticky side, so make sure to line or grease a cookie sheet!~
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/01/23/flourless-dark-chocolate-chunk-cookies/