If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Get your spoon ready! This cookie dough is not only safe to eat raw, it's intended to be that way. Bursting with rich chocolate and gooey peanut butter, this treat uses avocado in place of butter. Healthy fats galore! Enjoy! —Rachel Mastandrea
- .5 cups flour
- .5 cups quick-cooking oats
- 1 cup unsweetened cocoa powder, sifted
- .5 cups granulated sugar
- .5 cups brown sugar
- 1 cup avocado, pureed
- 1 teaspoon vanilla extract
- .5 cups peanut butter, melted
- .5 cups shredded sweetened coconut
- .5 cups chocolate chunks
- In a small bowl, whisk together the flour, oats, and cocoa powder. Set aside.
- Slice your avocado and puree in a food processor until smooth. Measure out one cup of avocado (about 1 large) into a medium-large sized bowl.
- Into the bowl with the avocado, add in the granulated sugar, brown sugar, and vanilla. Whisk together until fully combined.
- Add the dry ingredients into the wet ingredients, folding them in with a rubber spatula.
- When the dry ingredients are incorporated, add in the coconut and chocolate chunks.
- In a small, microwave safe bowl, put the peanut butter. Microwave for 10 seconds-- just to make it easier to mix. Mix the peanut butter into the chocolate cookie dough.
- Grab your spoon, take a big scoop, and ENJOY! Safe, no-butter, cookie dough!
- This recipe was entered in the contest for Your Best No-Bake Desserts