Chocolate Avo- Fudgy Fuego Cookies

I tried the "Diablo cookie" from the Tacofino food truck for the first time this year and they were amazing.  Chocolate, spice and sea salt.   I have been thinking since then of how to adapt a similar cookie that was grain-free.  I discovered baking with avocado and created this Mexican chocolate cookie.  Fuego in Spanish means "fire" and I named this cookie the Chocolate Avocado Fuego Cookie as it has sweet and heat!  I have made them several times now and they have been a big hit! 

 

Sweet, Spice and Everything Nice!

Chocolate Avo- Fudgy Fuego Cookies:

Ingredients:

2 avocados (large) or 4 small

4 Heaping Tbsp.  cocoa powder

1/2 to 3/4 cups sugar (I used 1/3 white, 1/3 brown and 1/3 coconut sugar)

1 egg (or chia egg replacer)

1 tsp. cayenne (feel free to adjust)

1 Tbsp. grated ginger

1 tsp. espresso powder (optional)

~

1/2 cup candied ginger

1 dark chocolate bar (use 1/2 in the batter and the other 1/2 on top)

sea salt (garnish)

 

Pre-heat oven to 375 degrees

 

Step #1  Add the first 7 ingredients to a food processor and blend until smooth (note if the avocados are a little under ripe you may need to add a few drops of hot water to help smooth. 

Step #2 Chop candied ginger and 1/2 of the dark chocolate bar and stir into the batter.

 

Step #3 Line 2 cookie sheets with parchment paper and drop small spoonful's of batter leaving an inch between cookies (they will not expand).

 

Step #4  Add a chunk of chocolate to the top of each cookie. 

Step #5  Bake for approx. 20-30 minutes until the cookies are firm when you touch them. 

Step #6  Remove from oven and let cool for approximately 5 minutes on the cookie sheet.  Meanwhile add coarse sea salt to the top of each cookie. 

Step #7 Transfer cookies to a plate.  These cookies are best fresh out of the oven or eating within a few days of making them.