My mother-in-law makes some amazing pudding cookies. I used to love munching on those in her beautiful Michigan kitchen (I know, my northerner is showing). Here’s my attempt to make them sugar and gluten free!
We start with the best and creamiest of the fats–avocado. While I never shy away from butter, here’s a great alternative for those who stay away from dairy (shout out to all those breastfeeding moms with fussy babies!) There are only 5 ingredients in these babies!
SF GF Chocolate Pudding Cookies
- 2 ripe, medium sized avocados
- 1/2 cup of coconut sugar
- 1 large egg
- 3/4 cup of cocoa powder
- 2 ounces chopped 85% dark chocolate
Set oven to 350. Cream together avocado and coconut sugar. I used a stick blender cause my mixer is too huge for my tiny kitchen counters.
When blended mix egg, cocoa powder until it looks (and tastes, incidentally) like pudding. Stir in chopped chocolate.
Dole out spoonfuls onto a lined baking sheet. Bake for 13-15 minutes until firm.
These are pretty much everything you love about brownies, but more creamy. It doesn’t get much better than that.
Also, I never claimed to be a food photographer, so lower your photo expectations just a tad, k? I promise they taste better than the photos look!