These cookies are for serious chocoholics. Rich and fudgey, I  recommend making them quite small, even bite size. They are best eaten after a little time in the fridge to firm up and need to be stored in the fridge if not eaten all at once!

This recipe is from thesmoothielover.com blog

Ingredients

(makes about 10-12 cookies or more if you make them smaller)

3/4 cup of ripe avocado flesh

1/2 cup coconut sugar

1 egg

1/2 cup cocoa powder

50gm of 70% dark chocolate, chopped (milk free)

1/2 teaspoon of bi carb soda

Method

Preheat oven to 170 degrees celsius

Place avocado flesh and coconut sugar in a bowl and stir till combined.

Add egg and stir.

Mix in cocoa powder and bi carb soda.

Stir in chocolate chunks.

Place small spoonfuls of batter on baking trays lined with baking paper. These cookies won’t spread a lot, so flatten them with the back of your spoon slightly.

Bake for 10 minutes or until they don’t stick to the paper. Cool on trays. Store in single layers in the fridge. These will last for a few days in the fridge.