RECIPES

Chocolate Avocado Frosting Stuffed Cookie Sandwiches

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Nutritional Highlights (per serving)

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377
Calories
8 g
Dietary Fiber
8 g
Protein
41 g
Total Carbs
97 mg
Sodium
 Chocolate Avocado Frosting Stuffed Cookie Sandwiches

Typically when you make frosting you add in a couple sticks of butter. But if you take out those couple sticks of butter and add in a couple avocados, you are left with a saturated fat and cholesterol free frosting. Say what?! And to top it off, thanks to a 1/4 of an avocado in each cookie sandwich, this dessert is brimming with good fats, vitamins and nutrients (to name a few…vitamin K, folate, vitamin C, vitamin E, potassium, niacin and riboflavin).

Ingredients

Serves: 8
    Chocolate Avocado Frosting
  medium California Avocados, ripe
1/2  cup  unsweetened cocoa powder
1/3  cup  + 1 tablespoon honey
tsp.  vanilla extract
1/2  tsp.  almond extract
    For Pistachio Almond Cookies
cup  almond flour
cup  oat flour, gently packed
Tbsp.  white sugar
1/2  tsp.  baking powder
1/4  tsp.  salt
1/4  cup  pistachios, whole & halved
1/4  cup  coconut oil, melted
Tbsp.  honey
1/4  tsp.  almond extract
  egg
1/4  cup  pistachios to coat cookie sandwich, roughly chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

To make Chocolate Avocado Frosting: 

  1. Scoop out the avocado flesh into the bowl of an electric mixer.
  2. Use the whisk attachment mix until there are no lumps left.
  3. Add in cocoa powder, honey, vanilla extract and almond extract.
  4. Mix until smooth. Cover and place in the fridge while you make the cookies.   

For Pistachio Almond Cookies: 

  1. Preheat oven to 350F. 
  2. In a large bowl, combine almond flour, oat flour, white sugar, baking powder, salt and pistachios.
  3. Add in coconut oil, honey, almond extract and an egg.
  4. Mix until a dough is formed.
  5. Roll dough into 16 cookies.
  6. Use your hand or the bottom of a large cup to press the ball of dough into a flat, thin cookie.
  7. Bake for 10-12 minutes, or until golden brown. 
  8. Allow to cool on a cooling rack.
  9. Divide chocolate avocado frosting between 8 cookies.
  10. Top the frosting with the remaining 8 cookies to make the cookie sandwiches.
  11. Carefully roll the sides of the cookie sandwich in pistachios so that the nuts stick to the frosting.
  12. Place cookie sandwiches in the freezer until frosting hardens (about 4 hours, or overnight).

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NUTRITION INFORMATION
PER SERVING
Calories 377
Total Fat 0 g
Trans Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Polyunsaturated Fat 0 mg
Dietary Fiber 8 g
Protein 8 g
Total Carbs 41 g
Cholesterol 0 mg
Sodium 97 mg
Potassium 474 mg
Total Sugar 0 g

Additional nutritional information:  Calcium: 62 mg; Iron: 2.4 mg

Nutrition information is per cookie sandwich.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Kylie Held

Kylie Held of immaeatthat.com

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