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Yep! Chocolate Avocado Biscuits. My kiddies not only love these but have no clue there is their most hated vegetable, avocado, in them (ok I just learnt that avocados are actually a fruit! Oh the embarrassment!). These are egg and nut free and can even be made without gluten and dairy. Not bad huh!?
These came about as a variation of the very popular Chocolate Chickpea Biscuits. I wanted to create something similar (a soft almost cake like biscuit) without the gluten for our gluten free folks (you can use GF flour in this recipe) and also the goodness of a hidden veggie (or surprise fruit) I am so obsessed with avocado at the moment despite hating it for the last 31 years. So naturally had to use this as the hidden veggie. Trust me, you can’t even tell it has avocado in it. My avocado hating partner was none the wiser until I let it slip.
I hope you like them as much as we do!
Other biscuits you may like:
- Chocolate Chickpea Biscuits
- Pumpkin Choc Chip Biscuits
- Peanut Butter Choc Chip Biscuits
- Crunchy Coconut Cookies
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Chocolate Avocado Biscuits
- Total Time: 25
- Yield: 20 1x
Description
Store in a container for up to 3 days or up to 5 days in the fridge. Can be frozen.
Ingredients
Gather these
- 1 large avocado, flesh only
- 150g plain flour, can use GF varieties
- 90g sugar or sweetener of choice
- 2 Tbsp cocoa powder
- 1 tsp vanilla bean paste
- 1 tsp baking powder
- 90g softened butter or soft coconut oil
- 100g choc chips for topping, optional
Instructions
Then mix like this
- Preheat oven to 180C. Line a baking tray with paper.
- Add avocado to bowl. Speed 7 / 6 seconds. Scrape down.
- Add remaining ingredients except choc chips to the bowl. Speed 6 / 15 seconds. This is a wet-ish dough but can easily be handled due to the butter/oil.
- Roll into 20 small balls and place onto the baking tray.
- Press in a few choc chips on the top.
- Bake for 15-18 minutes or until cooked through.
- Allow to cool on a wire rack.
Or cook like this
- Preheat oven to 180C. Line a baking tray with paper.
- Add avocado to a medium sized bowl. Mash with a fork until smooth.
- Add remaining ingredients except choc chips to the bowl. Mix to combine with a wooden spoon. This is a wet-ish dough but can easily be handled due to the butter/oil.
- Roll into 20 small balls and place onto the baking tray.
- Press in a few choc chips on the top.
- Bake for 15-18 minutes or until cooked through.
- Allow to cool on a wire rack.
Notes
- I use shepard avocados for this recipe.
- Prep Time: 10
- Cook Time: 15
