This recipe is a perfect dessert to offer your guests over Thanksgiving. The Double Chocolate Cookies are gluten-free, Paleo and safe for those with sucrose (sugar) intolerance, clinically known as Genetic Sucrase-Isomaltase Deficiency (GSID).
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 1 medium ripe avocado
- 3 tablespoons honey, agave or stevia
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup peanut butter or almond butter
- ½ cup cocoa powder
- ¼ cup chocolate chips (cacao chips)
- Preheat oven to 350 degrees and prepare a baking sheet with parchment paper.
- Cream together the avocado and sweetener until smooth. Then add the egg and mix until no lumps remain.
- Next add the peanut butter and slowly add the cocoa powder 2 tablespoons at a time. If the mixture looks too sticky, leave 1 or 2 tablespoons out. The consistency should be smooth just like the peanut butter.
- Stir in the chocolate chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickel in one corner and squeeze out 1-inch rounds onto the parchment paper.
- Bake for 10-12 minutes or until the middle of the cookies look set, not shiny.
- Makes 12-18 cookies. Store in the refrigerator.
Recipe by True Aim, The Blue Manor Blog