Just letting you know that these chewy, soft, chocolate-mint delights are sponsored by my awesome friends over at Rubbermaid®!
These gluten free chocolate mint avocado cookies have a rich truffle center, are so soft and chewy and are only 100 calories! They’re a healthy cookie for the holidays that are easy to make!
After browsing around Target last weekend and seeing some adorable, festive Rubbermaid TakeAlongs®, an idea burst into my head that said “Wednesdays are for cookies.”
Especially when said cookies have a rich, creamy, soft healthy chocolate TRUFFLE CENTER.
And mint. <— Chocolate and mint? They should always be VERY near to each other. “Near” as in “in the same bite, and inside YOUR MOUTH.”
Also. Cookies that are minty, sweet, SO INCREDIBLY CHEWY AND PERFECT wiiiiith CHOCOLATE TRUFFLE-FILLING-SAY-WHAAA, that just-so-happen to be gluten free, and even BUTTER AND OIL FREE.
But, liiiiike, zero percent TASTE FREE.
IN fact, Mr. FFF’s coworkers – as you know, they are my ace taste-testers because they are honest and tell me when things taste “healthy,” unlike Mr. FFF who doesn’t want to make me mad and throw a roll of paper towel at his head (it’s happened) – claimed them to the be the BEST creation that I’ve made.
More delicious than last year’s spiced paleo cookies, more YUM-IN-THE-TUM than ANY hazelnut paleo brownies, and EVEN MORE good-on-the-taste-buds than BOTH the epic vegan pumpkin spice latte crepe cake OR paleo German chocolate cake.#Healthy 100 Calorie Chocolate Mint Truffle Cookies that are SO soft & chewy! @Rubbermaid'Click To Tweet
Clearly, I should only make cookies for ever and ever, and ever the end, good bye. They’re about eleventy billion times easier than a cacao paleo banana bread cake, and apparently they are more delicious.
The things you learn after 3.5 years of blogging.
Now that we’ve determined that we’re changing the name of this place in the interwebz to “Healthy Cookies Faith Fitness” there’s just ONE peeve that I have about making these round circles of tasty, sweet holiday JOY around Christmas time:
I know. I can see how you’re looking at me through the screen and wondering how I can be talking to you about some inner hatred of cookies tins. But, they’re just so bulky and it’s like this annoying extra step when giving people cookie gifts. I am not that prepared person who bakes cookies THAT MORNING and then can immediately package them in a tin, and give them that SAME DAY.
I store them in a Rubbermaid TakeAlong® for a few days until I get enough energy to put on real pants and leave the house.
BUTBUTBUT – that V-E-R-Y same Rubbermaid is solving the answer to all your problems today (I know you have the same inner cookie tin issues) because their TakeAlongs® (which are available at Target!) have Limited Time Only holiday prints and colors!
So, now I can actually store them in the super-festive Holiday Rubbermaid TakeAlongs® and – BOOM – instant cookie tin stand in, that’s already decorated SO pretty that you only need some extra light decoration to jazz it up!
Is it just me or does eating cookies out of cute packaging make them more delicious? Just looking at all the colorful, Christmas-y prints made me get the warm, holiday fuzzies and get me SO excited to get baking.
You understand. I know it.
A-L-S-O, these cute little containers are affordable AND space efficient. But, if your cookie-receiver lives in a tiny kitchen (like yours truly HELLO) and can’t find the extra storage once said cookies are DEVOURED? They’re TOTALLY DISPOSABLE.
Cute tins. Cute cookies <— I mean, they’re a variation on the classic thumbprint cookie, which just SOUNDS ADORABLE.
So much cute for your Christmas cookie loving self.
Did we even address that the “fat” component, like last year’s gluten free healthy chocolate chip cookies, is AVOCADO?
Which also makes them (naturally!) green and pushes the “chewy-delicious-soft-texture” meter OFF THE CHARTS.
Equally important to note: the stealthy-ninja-like secret <3 <3 <3 healthiness that using avocado adds to cookies.
Which means, eating 2 cookies at once?
Chocolate Mint Avocado Cookies
For the Cookies:
- 2 1/2 Cups Oat flour 270g, To see how to make your own in 1 minute click HERE
- 2 tsps Cornstarch
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2/3 Cup Avocado mashed (150g)
- 3/4 Cup Raw Organic cane sugar
- 1/4 Cup + 2 Tbsp Coconut sugar
- 2 Large egg yolks
- 1 1/2 tsps Pure vanilla extract
For the truffle filling:
- 1/4 Cup + 2 Tbsp Avocado mashed (86g)
- 1/2 Cup Semi-sweet chocolate chips
- 4 Tbsp Unsweetened cocoa powder
- 1/2 tsp Peppermint extract
- 1/4 tsp Vanilla extract
- In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, using an electric hand mixer, beat together the mashed avocado, cane sugar and coconut sugar until well combined. Add in the egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.
- Stir in the flour mixture until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in.
- Cover the bowl and place into the freezer for 45 minutes.
- Once chilled, spray 2 cookies sheets with cooking spray and preheat your oven to 325 degrees.
- Drop the dough by 1 Tablespoons balls onto the prepared cookie sheets. The dough is sticky, but try to roll them into balls as much as possible. I find it helps to wash your hands off every few cookies, or keep your hands damp while rolling.
- Use your thumb (or any finger) to make a deep hole in the center of the cookie, gently pulling it open to give it a little width. Again, damp hands help.
- Place the cookie sheets back into the freezer to chill for 15 minutes.
- Bake until the tops of the cookies just look set, about 13-14 minutes. They will feel very soft, but they cook more as they cool.
- While the cookies cook, it's time to make the filling:
- Place the avocado into a food processor and blend until smooth.
Place the chocolate chips in microwave-safe bowl and microwave in 20 second intervals, on half power, stirring between each interval, until the chocolate is smooth and melted.
- Pour the melted chocolate, along with all the remaining ingredients, and process until smooth and well combined.
- Once the cookies come out of the oven, you'll notice the holes have puffed up and aren't very deep anymore. Working quickly, use your finger (the cookies aren't very hot) to reshape the holes, making sure they're fairly deep.
- While the cookies cool on the pan for 5 minutes, fill each hole with 1 tsp of the truffle mixture.
- Once 5 minutes are up, gently transfer to a wire rack to cool completely.
The truffle filling with firm up a little after a few days. If you want it to soften, just pop the cookie into the microwave for just 2-3 seconds before eating. Also note that cookies soften up A LOT overnight, if left at room temperature, so it's best to freeze them!
THIS POST IS SPONSORED BY MY FRIENDS AT RUBBERMAID TAKEALONGS®. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
Want to get your own? Rubbermaid TakeAlongs® products can be purchased at your local Target and/or the Target website.
Weight Watchers Points Per Serving: SmartPoints: 4 Points+: 3. Old Points: 2
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS!
Here’s 5 more healthy holiday cookies to try:
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