We’re supposed to eat five serves of vegetables per day, right? So what if one of them was in form of a cookie?
Haha, ok, alright alright. Just because these cookies are made with an avocado doesn’t mean they’re ok to eat in bulk. No, they’re still full of sugar, but somehow they feel so healthy!
The story of these cookies
I lived with a lovely vegan girl back in the day when I went to uni. I remember her making some amazing chocolate cookies, but all I remember is that she added avocado and L.S.A (ground linseeds, sunflower seeds, almonds). I think they’re pretty standard egg replacements for vegans, am I right? Must be because of their binding qualities.
So I tried my very best to come up with something that was some sort of representation of that cookie. It is 14 years ago, so my memory is pretty hazy of their taste. But I think I came up with something pretty nice…
The best thing about them is that the whole crunchy vs chewy cookie argument is forever settled with this cookie. The outside is nice and crunchy, the inside nice and chewy. Best of both worlds! I reckon, if you want them all crunchy, leave them in the oven a little longer. Or for the chewy lovers, under cook them a little. This is not a tested theory, so leave a comment below and let me know how you go!
They’re super easy to make, so what are you waiting for?
Vegan chocolate crinkle cookies
Ingredients
- 300 g castor sugar
- 100 ml vegetable oil
- 1 small avocado ripe
- 1 teaspoon vanilla essence
- 250 g plain flour
- 1 teaspoon baking soda
- 120 g cocoa powder
- 2 tablespoons L.S.A (ground linseeds, sunflower seeds, almonds)
- pinch of salt
- 120 ml soy milk
Instructions
- With an electric mixer, cream the sugar, oil, ripe avocado and vanilla until light and fluffy.
- Sift together the flour, baking soda, salt and cocoa powder. Once sifted, combine with the L.S.A.
- With the mixer running on slow speed, add the dry ingredients to the wet ones, alternating with the soy milk, until everything is well combined. The end result looks a bit like a mix between a stiff paste and a soft dough.
- Chill the dough in the fridge for 30 minutes to firm up the dough.
- Preheat the oven to 180°C.
- Make 20 little balls out of the dough, roll them in a bit of flour to lightly coat, then place them onto a lined baking tray.
- Bake in the oven for 5 minutes. The surface will harden a little in that time. Take the trays out of the oven, then slightly flatten each ball with the bottom of a cup. This will make the surface crack slightly. Return the cookies to the oven and bake for another 15 minutes.
- Best enjoyed warm, but they also keep incredibly well in an air-tight container.
