Chocolate Avocado Pumpkin Cookies with Salted Caramel Chips
Since we are well into September now, I feel like it is an acceptable time to start using Fall flavors. Oh who am I kidding… we’ve been playing around with pumpkin and spices for a few weeks already in the Rodriguez house!
(Fall is my absolute favorite season, so I get a little excited starting in about mid-August!)
We already have our go-to recipe on deck for healthy cookies. However, in the spirit of the season and approaching holidays, I asked the hubby if he had any ideas for a special new cookie. He did not disappoint! (Does he ever really??)
Here’s what you need to make Chocolate Avocado Pumpkin Cookies:
- 2 medium avocados
- 1 cup canned pumpkin (unsweetened)
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 teaspoon baking powder
- 3/4 cup salted caramel chips
STEP ONE: Combine all ingredients except the caramel chips in food processor and blend until smooth. (We’ve had our Hamilton Beach “Big Mouth” Food Processor for years!)
STEP TWO: Stir in salted caramel chips by hand.
STEP THREE: Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicon baking mat (one of the best kitchen inventions ever). Because of their soft consistency, smaller cookies work better—about a tablespoon of batter each.
STEP FOUR: Bake for 10 minutes at 350°F.
STEP FIVE: Remove from oven and transfer foil or baking mat from the pan to a cooling rack. Chill in freezer for at least an hour before serving.
You can store for 2-3 days in the fridge (if you like a softer texture) or in the freezer (for a more solid cookie). These Chocolate Avocado Pumpkin Cookies are amazing served with ice cream (cashew milk ice cream for me!)
Here is the printable version of the recipe:
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Chocolate Avocado Pumpkin Cookies with Salted Caramel Chips
Ingredients
- 2 medium avocados
- 1 cup canned pumpkin unsweetened
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 cup salted caramel chips
Instructions
- Combine all ingredients except the caramel chips in food processor and blend until smooth.
- Stir in salted caramel chips by hand.
- Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicon baking mat. Because of their soft consistency, smaller cookies work better-- about a tablespoon of batter each.
- Bake for 10 minutes at 350°F.
- Remove from oven and transfer foil or baking mat from the pan to a cooling rack. Chill in freezer for at least an hour before serving.
- Can be stored for 2-3 days in fridge (for softer texture) or freezer (for a more solid cookie).
Nutrition
Love Fall recipes as much as I do?? Then you might also love this Pumpkin Swirl Cheesecake with Chocolate Gingersnap Crust! Though this one might be considered more of a splurge, it is SO worth it!
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