Gluten Free Molten Avocado & Dark Chocolate Cookies

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Sunday























To say I've been enjoying Rosie's blog recently would be an understatement. I've rapidly been making my way through the The Londoner recipe archives starting with dairy free ice cream, and just this week I've whipped up a batch of cauliflower rice only to shock my carb feasting family when i reveled its rice-less nature. Then, on Thursday afternoon i spontaneous donned my kitchen apron and decided to cook up a storm with this increasingly popular gluten substitute - avocado. With molten cookies as a promise i thought to give it a try, although i must admit to being skeptical at the mention of avocado. As ever, I trusted Rosie's word and i am so pleased to have followed through on this one-despite the bakers worry i endured whilst chopping up my bitter half eaten 85% Green & Black's poison chocolate to bung into the mix . 

Kitchen cupboard permitting, I made a few adjustments to Rosie's recipe but they were just perfect. They turned out to be just the kind of adult brownies i'd imagine going round a tea meeting, with the dark chocolate making for a more sophisticated decadent  flavour, but if you're not so health conscious or simply prefer milk chocolate, throwing that into the mix will be sure to sweeten things up a great deal.

Recipe

(Makes 9)

1 Avocado, 1 large free range egg, 80g cocoa powder, 160g soft dark brown sugar, 1tsp of baking powdera handful of roughly chopped dark chocolate and a handful of chocolate chips.

Preheat the oven to 180oc.

Add all the ingredients to a large bowl and mix, until you're left with a smooth dark mixture. Throw in your desired chocolate and mix thoroughly before spooning onto a lined baking tray. Place in the preheated oven for 15-20 minutes depending on how molten you like your cookies. When your cookies are ready, remove and leave to cool before enjoying and if you fancy storing keep them in an airtight container and they will keep just fine for a few days after.

It really is that easy. You have to make these, if anything for the fact that you can smugly reveal that it contains avacado, to unsuspecting parties whilst watching their jaws drop in surprise.

No butter. No flour. No frills, tastiness. All knocked up in less than 20 minutes, you really can't go wrong. If it can make 85% cocoa taste good, its kinda invincible.