Description
Chocolate and peanut butter candy cookies made with avocado instead of butter. Shhh! Only you will know it’s in there!
Ingredients
Scale
- 12 full-sized peanut butter cups
- 1/2 cup avocado, pureed or smashed
- 3/4 cup natural creamy peanut butter
- 1 1/4 cup coconut sugar
- 2 Tbsp canned coconut milk
- 1 Tbsp vanilla extract
- 1 large egg
- 1 3/4 cup all purpose flour (you can sub a 1:1 gluten free version)
- 3 Tbsp unsweetened baking cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
Instructions
- Preheat the oven to 350 degrees F.
- Line a 12-count muffin pan (standard size) with paper liners.
- Unwrap 12 peanut butter cups and set aside.
- In a large mixing bowl combine avocado, peanut butter, coconut sugar, coconut milk, and vanilla and beat for 2-3 minutes.
- Add the egg and mix until combined.
- Next, add the flour, cocoa powder, baking soda, salt and mix until combined.
- Stir in the chocolate and peanut butter chips.
- Scoop 24 rounded tablespoon-sized balls onto a flat working surface and flatten the balls into flat discs about the width of the muffin pan.
- Place one peanut butter cup between two pieces of the flattened dough and seal the dough around the candy.
- Place each candy and dough mound into a muffin tin.
- Bake 12-15 minutes until the tops have risen.
- Cool in the pan for 15 minutes.
Notes
Store in an airtight container for one week or in the freezer for up to 3 months.
- Category: Dessert, Recipe Redux
- Cuisine: Cookie, Baked Good, Dessert, Treat
