Avocado-Banana Cookies

Ingredients for 1 servings:

• 1 large avocado(s)
• 2 large bananas
• 80 g dates
• 60 g tiger nut flour
• 60 g cocoa
• 1 egg(s)
• 50 g dark chocolate, at least 70% cocoa
• 1 tsp baking powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes

gluten-free, low in sugar

For the cookies, blend the avocado flesh with the dates and bananas in a blender until creamy. Mix in a bowl with the remaining ingredients. Finally, chop the dark chocolate into small pieces and stir in. Using a tablespoon, place round cookies (approx. 5 cm in diameter and 1 cm high) on a baking sheet. I made 12-16 cookies, depending on the size of the avocado and bananas. Bake in a preheated oven at 175°C (350°F) with fan for 12 minutes. I store the cookies in the refrigerator because I think they taste best that way. They’ll keep for 4-5 days in any case—they’ve never lasted longer than that. The finished cookies are nice and squishy and soft, so don’t expect crispy cookies. But for me, they’re just right. They don’t taste too sweet either; if you prefer something sweeter, you can increase the amount of dates or use a sweeter chocolate.