Avocado Fudge Cookies

9 Servings
Prep Time: 5 minutes
Cook Time: 12 minutes | 350°

Ingredients:
• 100g ripe avocado
• 1 large egg
• ½ unsweetened cocoa powder
• ¼ cup unsweetened shredded coconut (optional)
• ¼ cup erythritol
• ½ tsp baking powder
• 3/8 tsp liquid stevia
• ¼ tsp pink salt

Instructions:
1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Dice the avocado in the peel and add to a large
mixing bowl. Mash as much as possible using a fork.
3. Add the egg, erythritol, stevia, and salt. Combine using a hand mixer until uniform in consistency.
4. Add the cocoa, coconut flakes, and baking powder. Combine once more.
5. Using a cookie scooper, scoop out nine cookies onto the baking sheet. Use a spoon or your finger to spread the
cookie to your desired size.
6. Optionally, top with Lily’s Chocolate chips or shaved
Baker’s Chocolate. Bake for 10-12 minutes, until firm.
7. Allow to cool for five minutes prior to handling. Best stored in a zip top bag in the fridge for up to one week.

Nutrition:
Per serving (one cookie)
Calories: 60
Fat: 4g
Protein: 2g
Net Carbs: 2g