Sarah Wilson's avo double-choc cookies
makes
10
Making these five-ingredient cookies couldn't be simpler. Mix the ingredients together and all the hard work is done. Recipe from I Quit Sugar: Simplicious Flow by Sarah Wilson, Published by Macmillan Australia, RRP $45.00, Photography by Rob Palmer.
Ingredients (5)
- ¾ cup mashed ripe avocado
- 1 organic egg
- ½ cup raw cacao powder
- ½ teaspoon bicarbonate of soda
- 50 g dark (70–85% cacao) chocolate, chopped into chunks
Method
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1.Preheat the oven to 180°C (170°C fan-forced) and line a baking tray with biodegradable baking paper.
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2.Place all of the ingredients in a bowl and mix well. Using two spoons, place 1 tablespoon blobs of mixture on the prepared tray.
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3.Bake for 8–10 minutes. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
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4.Store in an airtight container in the fridge for 3–4 days.
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