Super Ugly Fudgy & Healthy Avacado Cookies. Gluten Free, sugar free!

Hey Guys. How was your weekend? Baking anything?

I'm having a chocolate dream recently.
Eating chocolate, dreaming chocolate. 

I just brought a slab of dark chocolate and been very delightful because chocolate is so mysterious to me.
(Seriously)
I won't go home single handed if I were to step in a baking store.
I know myself too well. Every single stuff there amaze me and I wish like I could just grab every single item back home. 


If I could. 
You know.

Anyway back here.

"Let me give you a warning first''

This cookies taste the best after refrigeration. 
I don't know why, but it does.

I added honey instead of coconut sugar. 
The results might be slightly different with sugar.
These are quite gooey and sticky.

It's really chocolatey. 
As in CHOCOLATEY.
C-H-O-C-O-L-A-T-E-Y

It's super rich and dark. 
With bitterness and some sweetness from the honey. 

It's like eating dark chocolate-brownie-cookie-fudge.
Whatever you can think of.
The best thing is,

It's gluten free, dairy free, sugar free!
OH YES!

Don't let this ugly babies intimidate you.




Super Ugly Fudgy & Healthy Avacado Cookies
Makes 10 big cookies


Ingredients:

100grams avacado flesh (About half of a big avacado) Smashed it up abit, leaving some bits is fine.
1/2 cup - 100grams coconut sugar or 1/3 cup - 113grams honey 
1 egg
1/2 cup - 55grams unsweetened cocoa powder
2 oz - 50grams dark chocolate chunks (above 64% cocoa please)
1 tablespoon water
1/2 teaspoon baking soda


Method:

Preheat your oven to 350F/180C
Using a hand mixer , mix together avacado and sugar until smooth. (In a medium bowl of course)
Add in the egg.
Mix in baking soda, water, cocoa powder and chocolate chunks.
Mix well. 
Drop 1 1/2 tablespoon of cookie dough in a baking tray lined with parchment paper. 
Bake for 12 to 15 minutes. Or until they don't really stick to the parchment paper.
But they will still be gooey.
Remove from oven and let cool before storing in fridge.


NOTES!
These cookies that I replaced with honey is slightly different in replacement of sugar. If you replace with sugar, these cookies might not be so gooey.
These cookies taste best after refrigeration. Trust me.

Double Chocolate Peanut Butter Oatmeal Cookies.

Chocolate and Peanut Butter are a match.
Why don't they get married or something? 
You get happiness from chocolate and satisfaction from peanut butter.

It's so good you literally want to screammmm

''HEY GET MARRIED''!!!

ok.

Chill Carmen.

This is so perfect for breakfast, afternoon tea or even a snack. 

Or I'm just finding excuses to eat em

Whatever.

I added Oat Flour for part of the flour ingredients.

Or if you can't get on hold of any oat flour, you can make your own, like me!

It's so simple and easy!

Double Chocolate Peanut Butter Oatmeal Cookies

Makes: 20  medium size cookies

Ingredients:

1 cup - 125grams all purpose flour 

1/2 cup - 40grams oat flour

1/2 teaspoon baking soda 

1/4 teaspoon salt

1/3 cup - 35grams unsweetened cocoa powder

1 stick - 113grams unsalted butter at room temperature

1 cup - 200grams brown sugar ( I used about 150grams and I am fine with it)

1 egg at room temperature

1 teaspoon vanilla extract 

1/4 cup - 65grams creamy or chunky peanut butter

1 cup - 175grams chocolate chips 

Method:

Combine all purpose flour, oat flour, baking soda and salt.

Stir to combine. 

Sieve in cocoa powder to flour mixture to remove any lumps, blend again to combine, set aside.

In a large bowl, beat butter and sugar together until fluffy using a large whisk or electric mixer. 

Gradually add in the egg and vanilla extract, stir together combine. 

It may look like it curdled but fear not, it will come together. 

Once combined, add in the peanut butter, stir again. 

Add in the flour mixture and stir for about 1 minute, still leaving some flour traces.

Add in your chocolate chip and stir again, until fully combined. 

It may look sticky but it's fine.

Wrap it up in a cling wrap and chill it for about 30 minutes. 

10 minutes before you bring your dough out of the fridge, preheat oven to 350F/180C.

Bring your dough out of the fridge and using a tablespoon scoop, scoop out balls of dough and use your hand to roll it into a ball. 

Place it on a baking tray lined with parchment paper or silpat. 

Using your palm, slightly flatten the dough.

Sprinkle more chocolate chips if you like!

Bake in preheated oven for about 12 to 15 minutes or until it's slightly cracked at the sides.

Cookies will be soft but feared not, it still taste good!

Dunk it in a cup of milk, yummy!

Notes: 

Different oven varies, so it depends on individual, I baked them for about 12 to 15 minutes. Your oven might take shorter or longer. 

By Black Baker 

Cake Batter Oreo Cookies.

I have a secret.  

A big secret. I love chewy cookies. And this cookies are super soft and chewy. 
Actually this shouldn't be a secret. 
It's a confession.

I'm having a cookie day.
I was thinking of oreo and cookies. 
But I do not want to eat plain oreos (although they are perfect enough)

So this is the ultimate combo. 


At first I was having doubt about this cookie. 
How will it taste with cake batter added?
I'm telling you, you won't believe this.

It's super good. 

Balls of love.

The only thing about this cookie, is you have to wait chill it in the fridge. 

Hold your tummy. Because they are going to be the best you taste. 
This was adapted from Deliciously Yum

Her photos are so so much better then me.
My photos can't do much justice to this cookies.
You have to try it yourself to know.
I slightly adapted the recipe. You guys can go over to her blog for the original recipe.

These cookies actually spread during baking. I guess that's the reason it requires chilling.

Cake Batter Oreo Cookies
Make about 16 big cookies.

Ingredients:

3/4 cups (170grams) unsalted butter
1/2 cup (100grams) brown sugar
1/2 cup (100grams) granulated white sugar
1 large egg 
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup (187 grams) all purpose flour 
1 cup cake mix (I used betty crocker's yellow cake mix but you can use vanilla cake mix)
1 teaspoon cornstarch
1/2 cup sprinkles
10 oreos, cut into chunks (whatever flavour you like)


Method:

Cream butter and sugar mixture together with egg, for about 5 minutes. 
Add in vanilla extract and beat till incorporated. 
Slowly add in baking baking soda and salt.
Sift together all purpose flour, cake mix and cornstarch.
Slowly add flour mixture to butter mixture in about 4 parts and stir until flour is completely incorporated.
Add in sprinkle and oreos by using a rubber spatula to mix together.
Use a cookie scoop, (or if you don't have a cookie scoop like me you can use the measuring spoon.I use the 1 1/2 tablespoon to scoop the dough out)
Scoop the dough ball out and place it on a baking tray lined with parchment paper. 
Cover with clear wrap and refrigerate for AT LEAST 1 hour or overnight.
(Ok I have to bold these two words because the cookie dough really needs chilling, just hold your tummy ok??)
Preheat to 180C / 350F .
Remove dough from fridge and and take off clear wrap.
Send them into the oven to bake for about 10 to 12 minutes, or until the sides are slightly golden brown.
Remove from the oven and let cool before storing in a air tight container.


Cookies can last up to one week outside or up to 4 weeks in the freezer.


Finally,

I have one song to give you guys. It's been playing in repeat mode.

Chocolate Chip Cookies with Nestum.

Sounds good? It's crispy and sweettttt. Yes. Perhaps a little bit too sweet. But I like that alot. Especially with the chocolate chips. Incredibly yummy. I can only bake over the weekends. And sometimes when I get crazy, I can bake 2 to 3 goodies in a day. Crazy? Nope. I loveeee the smell of bake stuff, the satisfaction of nicely browned bake goods. It really motivates me to bake alot more. 

Chocolate Chips Cookies with Nestum

Makes about 35 cookies

Ingredients: 

80grams light brown sugar

90 grams unsalted butter, cut in cubes

95grams plain flour

1/4 tsp baking powder

50grams nestum (instant cereal)

50g mini chocolate chips

1/4 tsp vanilla essence

Pinch of salt

1/2 egg, lightly beaten

Method:

Sift together flour, salt and baking powder in a bowl and set aside for later use.

Cream butter and sugar till pale, beat in egg, vanilla essence until will combined. (About 1 minute on medium speed)

Fold the flour mixture into the ready butter mixture.

Stir in Nestum and chocolate chips with wooden spoon or spatula.

Drop teaspoonful of dough onto baking tray lined with baking paper and bake for 10 to 15 minutes at a preheated oven of 180C till slightly browned at the edge. 

Note: 

You may add in a teaspoon of rum if you prefer.