Ingredients
- 2 Avocados, halved and pit removed *See note for substitutions
- 3 tablespoon egg whites
- 1/2 cup Syntrax Matrix 2.0 Mint Cookie Protein Powder
- 1/2 cup Syntrax Nectars Sweets Chocolate Truffle Protein Powder
- 2 tablespoon double dutch dark cocoa
- 1 tablespoon corn starch
- 1 teaspoon baking powder
- 1 teaspoon mint extract
- 3/4 cup confectioners’ sugar (for sugar free use 3/4 cup Splenda and 2 tablespoon cornstarch – put in a food processor until a find powder
- 1/2 cup dark chocolate or mint chocolate chips *optional
Instructions
- Preheat oven to 350F.
- Place the avocado flesh in a food processor and process until creamy and smooth.
- Transfer the avocado puree to the bowl of a stand mixer fitted with a paddle attachment.
- Add in the egg whites and beat for 2 minutes.
- Add in the mint extract and beat to combine.
- In a separate bowl add the Protein Powders, cocoa, corn starch, baking powder, and confectioners’ sugar and whisk to combine.
- With the mixer on low, slowly add in the dry mix a little at a time.
- Scrape down the bowl as needed.
- When all the dry mix has been added, add in the chips and mix just until combined (maybe 10 seconds on low).
- Line a cookie tray with parchment paper.
- Take 1 1/2 heaping tablespoons of the mixture and place on the parchment paper. You can mound it as it’ll spread slightly. Place 1 ½” apart (I got 16 on a 14”x16” tray).
- Bake for 8-9 minutes until set. They will be slightly soft.
- Place the pan on a cooling rack for 3 minutes.
- Using a metal spatula, gently remove the cookies from the parchment and place on the cooling rack. They will be soft and almost cake-like.
- Cool completely prior to storage.
- To store, place a piece of wax paper or parchment between each cookie.
- Store in air tight container.
Notes
If you do not have avocados, you can use 1 cup softened unsalted butter or 1 cup softened (NOT MELTED!) coconut oil
