Do you remember that scene in Forrest Gump where “Bubba” names all the different ways you can prepare shrimp? That’s how I feel about Avocado or zaboca as they are called here in Trinidad.
Today I’m sharing one more way you can enjoy this so-good-for-you green and yellow yumminess.
You can check out the original gluten-free, vegan recipe here.
1 cup baker’s flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 mashed avocado
3 tbsp. coconut oil, melted
1 tsp. vanilla extract
2 tbsp. maple syrup (pancake syrup)
A handful of chocolate chips
A dash of Angostura Bitters
Preheat your oven to 300 degrees and grease a baking sheet. I used parchment paper, so no extra grease was required.
In a large bowl, whisk together the dry ingredients: Flour, baking soda and salt.
In a small bowl, mix together the avocado, coconut oil, vanilla extract, maple syrup and bitters. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Then add the chocolate chips. I found my batter texture to be a little on the dry side so I added another tbsp of coconut oil.
Wet hands then form your batter into 1″ balls. Place on a baking sheet and then gently flatten with the palm of your hand. This batter yields 12-14 cookies, so you can tweak the ingredient amounts if you would like more.
Bake for 11 minutes until the edges are firm. I used a timer and the cookies were perfectly cooked in 11 minutes. I kid you not. Remove from the oven and allow to cool before enjoying. This is the really hard part. The waiting.
But oh so worth the wait. These are ho-ly shit good!
This recipe is easy to prepare. I’m not even kidding here. 10 mins prep time, 11 mins bake time, about 5 mins give or take a min if you put a fan directly on them to hasten the cooling process.
And you have a healthy (there is avocado in it), absolutely delicious, guilt-free chocolate chip dessert.