Name: Creamy Chocolate Avocado Cookie with Vanilla Ice Cream
Cook time: 17 min
Yield: 12 ud
Cuisine: Modern
Ingredients: 1 ripe avocado (when peeled and without seeds we need about 100 g); 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 150 g brown sugar; 50g cocoa powder (I use Valor); a pinch of salt; 50 g of gluten-free flour (you can also use normal wheat flour if you can consume gluten); 100 g of dark chocolate in small pieces (more than 70% cocoa) lactose-free; some chocolate shavings to decorate; Vanilla ice cream to accompany

We continue to surprise our guests and relatives by these Christmas with different and modern desserts. Funny name for this recipe, right? Well that's right, they are cookies with a texture so creamy and smooth that it reminds that of a sponge cake that we have made based on chocolate y avocado and, the best thing is that it is does not contain lactose or gluten. And, even better, we can leave them prepared days before stored in the fridge and we will only have to heat them in the microwave for 30 seconds and serve them with our favorite ice cream. I, without a doubt, as if it were a brownie: vanilla ice cream.

Creamy Chocolate Avocado Cookie with Vanilla Ice Cream

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Surprising biscuit with a biscuit texture made from chocolate and avocado, ideal as a dessert for Christmas.

Irene Arcas

Kitchen: Modern
Recipe type: dessert
Calories: 350
Rations: 12 pc

Cooking time: 17M
Total time: 17M

Ingredients

1 ripe avocado (when peeled and without seeds we need about 100 g)
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
150 g brown sugar
50g cocoa powder (I use Valor)
a pinch of salt
50 g of gluten free flour (You can also use normal wheat flour if you can consume gluten)
100 g of dark chocolate in small pieces (more than 70% cocoa) lactose-free
some chocolate shavings to decorate
Vanilla ice cream to accompany

Preparation

We preheat the oven to 180 ° C.
We put the 100 g of dark chocolate in the glass and chop 5 seconds, speed 8. We withdraw and reserve.
Without washing the glass, we put the avocado inside, already peeled and pitted, and crush 30 seconds, speed 5.
We also add the rest of the ingredients and mix 1 minute, speed 3. It will look like a very sticky, dark colored mixture rather than a firm cookie dough.
We prepare a baking tray with parchment paper.
Using two metal spoons, we are forming the cookies and we are flattening them. Mine are large in size, but you can make them however you like. We put a little bit of chocolate shavings on top and press so that they do not fall.
We put them in the oven and cook them for 15 minutes (If your cookies are thick, leave them for 20 minutes).
We take them out of the oven and let them cool on a rack.

Notes

Once baked and cold, they can be stored in the fridge in a tupperware or in an airtight bag and heated in the microwave before eating. The contrast between the hot biscuit and the cold ice cream is spectacular!

Source - Jamie Oliver

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Creamy Chocolate Avocado Cookie with Vanilla Ice Cream