This is from the cookbook, “Go Dairy Free”
The entire family enjoys these. They are so easy to make Ellie can whip them up in a jiffy!
Fudge Brownie Cookie
Yields 2 Dozen Cookies
3/4 cup all purpose (plain) flour or whole wheat pastry flour (I do like them better with the pastry flour)
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
6 Tablespoons grapeseed or vegtable oil
6 Tablespoons mashed ripe avocado (about 2 avocados)
1 1/2 teaspoon vanilla extract
1/2 cup semi sweet chocolate chips (i use sweetened carob chips)
Preheat your oven to 375, Shift flour, cocoa powder, baking soda and salt together into a small bowl. Set aside. In a medium mixing bowl blend the sugar, avocado, oil and vanilla until the mixture is homogenous. Stir in the reserved flour mixture along with the chocolate chips. The dough will be rather stiff. Shape the dough into walnut-sized balls, flatten them just a tough and place them a few inches a part on baking sheets (ungreased). Bake cookies for 10-12 minutes, but no longer. They should have an external crust forming, but be soft in the center. The cookies will fall a bit as they cool. Let them rest on the sheets for 2 minutes before removing them to a wire rack to cool completely.