This recipe for almond cookies with chocolate avocado fudge frosting delivers delicious taste while following Paleo nutritional guidelines. While you may no longer crave sweet foods as much when living Paleo, having a healthy cookie now and then can be quite enjoyable.
Preparation time: 30 minutes, plus chilling time
Cooking time: 17 minutes
Yield: 22 servings
Chocolate Avocado Fudge Frosting (see recipe below)
1-1/2 cups blanched almond flour
3 tablespoons organic coconut palm sugar
1/2 teaspoon baking soda
Pinch of salt
2-1/2 tablespoons full-fat coconut milk
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 room temperature egg
Preheat the oven to 325 degrees F. In a large bowl, combine the almond flour, coconut sugar, baking soda, and salt.
In a separate bowl, whisk the coconut milk, coconut oil, vanilla, and egg. Combine the wet ingredients and dry ingredients and gently mix with a rubber spatula. Refrigerate the dough for 30 minutes.
Spoon 1/2 tablespoon-size balls of the chilled dough onto a cookie sheet lined with parchment paper and then press each with the palm of your hand to flatten.
Bake for 17 minutes or until the edges start to turn golden brown.
Set the baking sheet on a wire rack and let the cookies cool. Top each cookie with the Chocolate Avocado Fudge Frosting and serve.
Chocolate Avocado Fudge Frosting
2 tablespoons cacao butter
6 tablespoons raw cacao powder
3 tablespoons raw honey
1 teaspoon vanilla extract
1 cup mashed avocado (about 2 small Haas avocados)
Melt the cacao butter in a bowl over simmering water (double boiler).
Remove the bowl from the heat and mix in the cacao powder, honey, and vanilla.
In a blender or food processor, pulse the chocolate mixture and avocado until creamy. You can adjust the sweetness of the frosting to your liking by adding more honey. Store frosting in the fridge for up to 1 week.
Per serving: Calories 120 (From Fat 96); Fat 10g (Saturated 4g); Cholesterol 9mg; Sodium 44mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 3g.