Chocolate Walnut Avocado Brownie Cookies

Updated at: Thu, 21 Nov 2024 12:26:13 GMT

Step 1

Preheat oven to 350F.

Step 2

Place the flax meal and into the measuring cup with water, or in a small bowl with the water. Set aside for 5 minutes. This will make a “flax egg.”

Step 3

After the five minutes, add the flax egg, avocado, peanut butter, agave nectar, and vanilla in your food processor.

Step 4

Process for about 1 minute until completely creamed together, taking breaks to scrape down the sides with a rubber spatula if needed.

Step 5

Add the cocoa powder, sea salt, and baking soda to the food processor and process again until combined.

Step 6

Fold in the chocolate chips (or chunks) and chopped walnuts, saving some to sprinkle on top.

Step 7

Use an ice cream scooper, or two spoons, to scoop 6 – 10 mounds onto a baking sheet lined with parchment paper. These don’t expand too much so keeping them about 1 – 2 inches apart is perfect. Use the back of a wet spoon to flatted the tops of the cookie dough mounds. This dough is super sticky so wetting the back of the spoon, or your fingers, before you flatten them is super helpful.

Step 8

Add some chopped walnuts and additional chocolate on top and slightly press them into the top.

Step 9

Bake for 10 – 12 minutes.

Step 10

Once the outside edges no longer appear wet, remove them from the oven and allow to sit on the baking sheet for five minutes before transferring them to a cooling rack.

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