If you like fudgy, rich, dark, and decadent desserts, you will LOVE these Chocolate Walnut Avocado Brownie Cookies! A sweet gluten free and vegan treat!
- 2 tablespoons flax meal
- 1/4 cup water
- 1/2 large ripe avocado (about 1/2 cup)
- 1/2 cup natural peanut butter (any nut or seed butter works)
- 1/4 cup agave nectar (honey or maple syrup works)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 cup dark chocolate chips
- 1/2 cup chopped walnuts
- Preheat oven to 350F.
- Place the flax meal and into the measuring cup with water, or in a small bowl with the water. Set aside for 5 minutes. This will make a “flax egg.”
- After the five minutes, add the flax egg, avocado, peanut butter, agave nectar, and vanilla in your food processor.
- Process for about 1 minute until completely creamed together, taking breaks to scrape down the sides with a rubber spatula if needed.
- Add the cocoa powder, sea salt, and baking soda to the food processor and process again until combined.
- Fold in the chocolate chips (or chunks) and chopped walnuts, saving some to sprinkle on top.
- Use an ice cream scooper, or two spoons, to scoop 6 – 10 mounds onto a baking sheet lined with parchment paper. These don’t expand too much so keeping them about 1 – 2 inches apart is perfect. Use the back of a wet spoon to flatted the tops of the cookie dough mounds. This dough is super sticky so wetting the back of the spoon, or your fingers, before you flatten them is super helpful.
- Add some chopped walnuts and additional chocolate on top and slightly press them into the top.
- Bake for 10 – 12 minutes.
- Once the outside edges no longer appear wet, remove them from the oven and allow to sit on the baking sheet for five minutes before transferring them to a cooling rack.
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