So it’s about 11pm, I’m bashing my head on my desk from manic essay writing and I just need to procrastinate and get away from my desk for a little bit. I flick through some baking blogs, looking frantically for a baking fix, a recipe that I won’t have to run to the shops for. All I could think about to minimise my search was the extremely ripe avocado sitting in my fridge, and a total craving for chocolate. My answer? Chocolate avocado cookies! Crisis averted, and they were kinda healthy, so I could munch on them relatively guilt free while I completed my essay too. Perfect.
I have to admit, I was skeptical of using an avocado in these cookies. Wouldn’t they make them taste funny? How would the batter even work? Avocado is great on a bit of toast sure, but baking with it was a whole new level to me. The avocado was ripe past eating point, kinda the equivalent to a black banana, so I didn’t see any harm in giving these a whirl and saving that poor lone fruit. Plus, it meant a bit of creativity could occur, so of course I added some cinnamon to these too (how could I not) while topping them off with a swipe of nutella just completed them for me. The actual cookies are dairy and egg free, so if you omit the nutella, these are vegan, which is even better!