Sugar-Free Avocado Chilli Chocolate Cookies, low-carb with Sukrin Gold
Try these wonderful cookies that use avocado in place of butter, and Sukrin Gold to sweeten. Yummy! Invented by lovely Sam Hadidi over at the 'I Am Into This' blog.
Preheat oven to 180C, then line a baking tray with greasproof paper. Beat together the avocado with the chilli and sugar until smooth, then mix in the egg until combined.
Add in the cacao, vanilla and bicarb and mix until smooth. Stir in the chocolate chips.
Place dollops of the dough onto the lined tray, flattening and smoothing with the back of the spoon. Then bake for 8-10 minutes, or until cooked.
Leave the cookies to cool before removing from the tray - they're very fragile so will break easily!
2 small ripe avocados, flesh and stone removed and mashed smooth
1 small red chilli, deseeded and chopped finely
1/2 cup Sukrin Gold
1/2 cup + 1 tbsp cocoa powder
1/2 tsp vanilla extract
1/2 tsp bicarbonate soda
Handful dark chocolate chips