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Feed Me Cookies and I Will Love You Forever

Feed Me Cookies and I’ll Love You Forever 
Chocolate Avocado Cookie Recipe

Happy Monday, from Zoe and the staff at Elevate Sports Performance and Chiropractic! Just like every other Monday, it’s recipe day. I will admit that today’s recipe is a little “out there” but it was interesting enough to catch my attention. 
The truth is, it said “cookies” so I immediately got suckered in. I’m a closet Cookie Monster, but at the same time, I’m pretty picky about which ones I’ll actually eat. Store bought cookies just won’t cut it. (Please don’t bring me those.)
Real cookies made with real, whole food ingredients will always win me over. Hot and fresh from the oven are good, but in the case of this recipe, they were better the next day!! Made with only 5 whole food ingredients, these funky healthy fudgy cookies are gluten free, low carb, and paleo. 
Now, having covered how “healthy” these cookies are, here’s your word of caution – moderation! Just because they’re “healthier” than perhaps a store bought cookie or full flour, sugar, butter, eggs cookies doesn’t mean you get a green light to eat as many as your belly desires! 
Foods that are touted as healthy can sometimes take on what’s known as the “halo effect” meaning they appear healthy and good for us. We think they’re harmless and we can eat them frequently and in abundance. Don’t get fooled by the halo effect! A cookie is still a cookie. Be sure to eat them…the real, whole food version…in moderation! 
Some things, like walking a mile, should be a daily event. Eating cookies shouldn’t be a daily event!
Check out the recipe below, and try it for yourself! (Feel free to pay us a visit and bring a sample of your favorite real, whole food cookies!!) 
Happy healthy cookie eating from all of us at Elevate!

Chocolate Avocado Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 cookies**
Calories 187 kcal

1 ripe avocado (about 1/2 cup mashed)
1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
1/2 cup nut butter peanut butter or almond butter (if paleo)
1 egg or chia egg*** if vegan (I used a real egg)
1/2 cup unsweetened cocoa powder

1/4 cup dark chocolate chips, no sugar added or choose your favorite one
1 teaspoon vanilla extract
2-3 drops liquid stevia drops

Preheat oven to 360 degrees
Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside. 
In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps. 
Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrape down the bottom and sides of the bowl. Add the vanilla. Process for an extra 15 seconds to make sure all the batter is combined - no lumps.
Transfer the chocolate cookie batter into a mixing bowl. (It will be a bit moist and sticky but that’s what you want.) 
Fold the chocolate chips in with a spatula until evenly incorporated. 
Taste test the batter and adjust with 2-3 drops of liquid stevia if you want a sweeter cookie. (I didn’t add any additional sweetener to mine.) Add one drop at a time and see how it tastes.

Spoon the chocolate batter onto the baking sheet - I used another spoon to push the batter out of the first spoon. Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicon which makes it easier to spread. The batter is gooey, unlike your typical goodie dough! Don’t let that fool you! 
Repeat until you form 6 jumbo cookies.**These cookies won't spread so you don't need to leave more than half thumb space between each.
Sprinkle extra chocolate chips on top of each cookies if you like.
Bake for 12-15 minutes or until the center is set. 
Cool for 5 minutes on the baking sheet then transfer to a cooling rack.
Cookies can be stored in the fridge for up to 5 days in an airtight container.

Thanks to Carine at sweetashoney.com for this crazy good recipe!

**The original recipe makes 6 cookies. They were pretty big, so I would make each cookie about ½ the size the original recipe calls for so you have twice as many (what’s not to love about twice as many cookies?!?!) 
***How to make a chia egg (Equal to 1 egg): Combine 1TBLSP Chia seeds with 2 ½ TBLSP water. Stir and let rest for 5 minutes until the chia seeds take on a gel-like consistency.