Ingredients
Scale
- 1 ripe avocado about 1/2 cup mashed avocado
- 1/4 cup maple syrup
- 1/2 cup pumpkin puree
- 1/2 banana
- 1/2 cup cocoa powder
- 1/2 cup stevia sweetened chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cover a baking sheet with parchment paper. Set aside.
- In a food processor, throw everything in and pulse until smooth. Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
- Spoon the chocolate batter onto the baking sheet. Flatten down the cookies. Top with chocolate chips. Repeat until you form 6 jumbo cookies.
- Bake for 30 minutes or until the centers are done. The less done they are the more fudge like the texture will be, which is still good! Allow to cool for 10 minutes, and use a flat spatula to remove them. transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour.
- If you’d like the bottoms more firm simply pop in the oven on the cooling rack for another 5 minutes on 300. Store the cookies in the fridge for up to 5 days in an airtight container.
Notes
*If you didn’t measure your ingredients and or put too much banana they may take longer to cook. They also will firm up when left out to cool. The overall texture will be soft and fudge like and not crispy!
*Using Lily’s brand chocolate, which is sweetened w/stevia you get even less added sugar!
- Prep Time: 5 minutes
- Cook Time: 30 minutes