Salted Caramel Avocado Cookies
Disclaimer: I 'm eating one of these babys as I write this, my keyboard is a disaster and it's so worth it! Ok, I'm kidding, I've got a napkin, but let me tell you about my obsession with avocado based baked goods. Please do yourself a favour and try these, at least once! The very same batter would also make a great brownie base, because these are basically the consistency of soft, gooey brownies!
Salted Caramel Chocolate-Avocado Cookies (or brownies!)
1 ripe avocado, pit removed
1 tbsp maple syrup
1/2 cup almond butter
1 chia egg (1 tbsp chia seeds & 3 tbsp water, sat for at least 5 minutes)
1/2 cup raw cacao powder
1 tsp vanilla extract
2 Amella salted caramels, for topping
Coarse sea salt
Preheat oven to 360F. Line a baking sheet with parchment paper, with a bit of coconut oil rubbed over it to prevent sticking.
Combine avocado, maple syrup, almond butter, chia egg, vanilla and cacao powder in a food processor and allow it to blend until smooth. Transfer the batter to a bowl, and scoop out 6 evenly sized cookies into the baking sheet. They won't expand, so there's no need to worry about spacing.
On a cutting board, slice up 2 salted caramels into about 8 pieces and top the cookies with a few slices each. Then, add a few flecks of coarse ground sea salt on top. The coarser, the better, in this case.
Bake for 12-15 minutes in the oven. The cookies will darken, and will remain moist. The middle should be set, and there should be an even consistency throughout the whole cookie. While they are still hot, let them sit because they will come apart easily. As they cool, they become less fragile.
P.S, they make amazing ice cream sandwiches: