Healthy Homebaked Chocolate Chip Cookies
To cut a long story short; I’ve been throwing myself a pity party for the past week. I was told I can’t eat gluten, dairy, eggs or yeast for the foreseeable future – possibly forever. My favourite foods flashed around a conveyor belt in my mind (desserts featuring pretty highly), quickly followed by the realisation that I needed to find some good substitutions as speedily as possible! All recipes I could find for cookies and cakes seemed to want me to grind nuts (not gunna happen considering that my trusty £5 electric whisk from Argos is my only real equipment) or require a massive amount of substitute ingredients which aren’t readily available or affordable. I stumbled across the original recipe on pinterest and emailed it to myself but I cannot for the life of me find the source (if anyone knows it please get at me!). As usual, I have made a few little changes – my version is below! These come out pretty rich but you know what? They also taste surprisingly good!
Makes 16 cookies
- 1 small Avocado
- 3/4 cup Honey (for vegans substitute honey for 1/2 cup agave nectar, 2 tbsps soya milk and 1 mashed banana)
- 1/2 cup Soft light brown sugar, packed
- 2 tsp Vanilla extract
- 2 cups Rice flour
- 1/2 cup Cocoa powder
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of soda
- 1/2 tsp Cornflour (UK) or cornstarch (US)
- 2 tbsps Soya milk
- 1 and 1/2 cups dark chocolate chips (70% cocoa solids)
- Slice, pit and mash the avocado.
- Place the avocado into a mixing bowl and combine it with the honey.
- Add the sugar, soya milk and vanilla extract, mixing until combined.
- In a separate bowl sift together flour, cocoa powder, chocolate chips, salt, bicarbonate of soda, baking powder and cornflour.
- Slowly mix in the wet ingredients a little at a time.
- Chill in the fridge for 2-36 hours.
- Preheat the oven to 180ºC/350ºF/gas 4
- Line your baking trays with greaseproof paper
- Roll the mixture into mounds the size of a heaped tablespoon and place onto the baking trays lined with greaseproof paper.
- Flatten the mounds of mixture slightly, creating discs.
- Bake in the oven for 10-13 minutes.
- Let the cookies cool on the baking trays for 5 minutes before transferring to a wire rack to cool.