Flourless Chocolate Cookies (Vegan, Gluten-Free)

Happy Groundhog Day, hooray for six more weeks of winter (said sarcastically). The good news is that we all have an excuse to watch a Bill Murray film today.  

Once again, New England is buried beneath yet another coat of snow. Snow days gives me an excuse to bake cookies and hibernate with my main dude. 

By the way, I'm giggling over the photo of the cactus below. In case metaphors aren't your forte (no big deal), I'm totally the cactus centered in a place that is unsuited for my anatomy. At heart, we are desert dwellers. We grow to love open spaces, dirt, yuccas, and all the like. We endure beautiful amber skies and fall asleep to the crickets chirping to the constellations up above. I am booked to return to my desert home for a week in March. Until then - grey skies, snow, and cozy cuddling will take place here in Rhode Island. 

Snow days are just are an excuse to indulge in laziness and chocolate. Indulge wisely. 

Flourless Chocolate Cookies (Vegan, Gluten-Free)
Recipe lightly adapted from: beginwithnutrition
Yield: 18

  • 2 flax egg (2 tablespoon flax meal + 6 tablespoons water)
  • 1/2 cup mashed ripe avocado 
  • 1 cup mashed ripe banana
  • 2/3 cup organic cane sugar 
  • 1/2 cup cocoa or cacao powder
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt 
  • 1/2 cup mini chocolate chips 
  1. Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or a split liner (Beware, these cookies are on the sticky side, so a liner is important!)
  2. In a small bowl, make flax egg by stirring flax meal and water together with a fork. Let rest for 10 minutes. 
  3. Use a food processor to mix the avocado and banana until smooth. Add the flax egg, sugar, cocoa, baking soda, and salt. Process until fully combined. 
  4. Use a rubber spatula to empty the mixture into a bowl and stir in the chocolate chips. 
  5. Drop spoonfuls of batter onto the prepared baking sheet (the cookies will spread).
  6. Bake for 15-18 minutes until edges are crisp.
  7. Let cool, store cookies in an airtight container in the fridge for up to one week. 

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Maira Gall