VEGAN and GLUTEN-FREE chewy chocolate cookies
Ingredients:
12 cookies
- 1/2 large avocado OR 1 small avocado
- Puree of 2 medium ripe mashed bananas
- 60 grams of vanilla or chocolate protein powder
- 4 tablespoons cocoa powder
- 4 tablespoons 70-85% dark chocolate
- 1/2 cup gluten-free rolled oats
- Optional: 1 pinch of stevia powder, a few drops of liquid stevia, or natural liquid vanilla
Photo credit: Nancy Bordeleau
Instructions:
- Preheat oven to 350 degrees F.
- In a medium bowl, mash the avocado and bananas with a fork.
- Add the protein powder, cocoa powder, crushed dark chocolate, and rolled oats, and mix with a fork to combine.
- Line a baking sheet with parchment paper, place a heaping tablespoon of cookie dough on the sheet, flattening it slightly with the back of the spoon; repeat to make 12 cookies.
- Bake for 10 minutes.
You don't need to let them cool; they are even better warm.
Photo credit: Nancy Bordeleau
** Store in an airtight container in the refrigerator for up to 1 week and in the freezer for up to 2 months. To thaw, let them sit on the counter for 30 minutes, or thaw in the oven or microwave... I’m telling you... when heated, they taste even better!
Enjoy! Health is a lifestyle!