You’d never know this ‘cookies’ are loaded with healthy greens – that’s how delicious they are. Make a big batch and pop the extras in the freezer so you’ve always got a healthy snack on hand.
- ½ large avocado
- 1 ripe banana
- 1 large handful of baby spinach or kale leaves, finely chopped
- 60 g (½ cup) cacao powder
- 3 tbs maple syrup, coconut nectar or monk fruit syrup
- 150 g (1 ½ cups) almond meal or hemp flour
- 3 tbs coconut flour
- 1 tbs chia seeds
- 1 tsp ground cinnamon
- ½ tsp vanilla bean paste or powder
- 1 tsp gluten-free baking powder
- Generous pinch of sea salt
- Melted dark chocolate, for drizzling (optional)
Preheat the oven to 180°C and line two baking trays with baking paper. Add the avocado and banana to a bowl and use the back of a fork to mash them together until smooth. Add in the remaining ingredients and mix everything together until evenly combined.
Transfer the bowl to the fridge so the chia seeds can get to work expanding, firming up and binding your mix, about 20 minutes.
Once ready to cook, use your hands to roll a heaped tablespoon of the dough into a ball.
Press it down on the tray to fatten it slightly, then repeat with the rest of the dough. Bake for 20 minutes, or until the cookies are golden brown on the outside. Remove from the oven and leave to cool slightly on the trays. Drizzle over the melted chocolate (if using) and enjoy. The cookies can be stored in an airtight container for up to 4 days or frozen for 3 months.
First published 28 Nov 2020