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Chocolate Coconut Avocado Breakfast Cookies

by Elsa

Disclosure: I was compensated by the California Avocado Commission for the development of this recipe and this post. As always, all opinions are my own.

chocolate coconut avocado breakfast cookie

Confession: as much as I love avocado, I occasionally let one get a *little* too ripe. You know…it’s perfect the night before and becomes just right overnight, but by morning, you’re in guacamole or smoothie only territory.

Avocados are tricky like that.

Clearly, guac and smoothies are great and I’m happy to use up by slightly past prime avocados in those types of recipes, but I’m always looking for a way to use up ALL my avocados. So I decided I’d try to use them as a fat substitute in baking. We’re getting ready to move and I wanted to create a grab and go breakfast food that required no dishes to eat…thus, this Chocolate Coconut Avocado Breakfast Cookie was born!

chocolate coconut avocado breakfast cookie 2

These lovely breakfast treats are chewy, full of good fat from California Avocados and just plain delicious. Of course, you can eat these for a snack if your heart so desires, but trust me, having an excuse to eat cookies for breakfast is something you should always use to your full advantage.

Make a big batch and store them in the freezer for a grab and go breakfast. I went a little light on the sugar in this recipe, so definitely adjust the sugar to your taste.  And I definitely recommend eating these completely cooled. I can’t tell you why, but I thought they tasted even better that way.

Chocolate Coconut Avocado Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 30 cookies

Serving Size: 2 cookies

Gather

1 ripe avocado, mashed
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/4 cup sour cream
2 cups oats
1 1/2 cups flour
1 teaspoon baking soda
1/3 cup cocoa powder
1/4 teaspoon salt
3/4 cup chocolate chips
1/2 cup unsweetened dried coconut flakes

Step by Step

  1. Preheat the oven to 350 and line a cookie sheet with parchment paper.
  2. In a large bowl, beat the avocado, egg, brown sugar, vanilla and sour cream till well blended.
  3. In another bowl, whisk together the oats, flour, baking soda, salt and cocoa.
  4. Combine the two and mix until combined. The dough will be pretty sticky, that’s okay.
  5. Fold in the chocolate chips and coconut.
  6. Grease your hands (coconut oil works great for this) and roll the dough into 1 inch balls. Once you’ve laid the balls of dough on the lined cookie sheet, use a fork to gently flatten.
  7. Bake for 10-11 minutes.
  8. Serve well cooled or store in an airtight containter…or freeze…to enjoy later!

Nutrition

Calories 195; Total Fat 7.3g11Saturated Fat 3.2g; Trans Fat 0.0g; Cholesterol 15mg; Sodium 140mg; Potassium 213mg; Total Carbohydrates 29.1g; Dietary Fiber 3.2g; Sugars 9.3g; Protein 4.5g

https://www.pravdany.com/double-chocolate-avocado-breakfast-cookies/

chocolate coconut breakfast cookies 2

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