“this green fruit is a goldmine of nutrients that affect brain health”
- Monounsaturated Fats
- decrease LDL cholesterol, increase HDL cholesterol
- contribute to healthy blood flow & lower blood pressure
- help with mood. Many studies found an inverse relationship between high-MUFA and PUFA diets and risk of depression
- increase production of acetylcholine, a neurotransmitter that plays an important role in learning and memory
- may be helpful in the treatment of certain brain disorders that involve problems with the ability of astrocytes(nerve cells) to properly utilize lipids
- Proper blood pressure depends on regulation of potassium concentrations both inside and outside of cells
- Proper blood pressure helps lower risk of stroke
- Vitamin K
- essential for proper blood clotting
- Insufficient dietary vitamin K may increase the risk of hardening blood vessel, thereby increasing the risk of stroke
- essential for brain health and the maintenance of cognitive function, including memory.
- deficiency may lead to cognitive decline and Alzheimer’s disease.
- folate may reduce the risk of stroke, but research is mixed.
- Avocado-for butter.
- Coconut sugar- for sugar. (Some people have pointed out that coconut sugar is still sugar. I couldn’t agree more. It is however un-refined which means that it contains all the vitamins and minerals, as opposed to refined sugars, where everything but the sugar has been removed.)
- Eggs – Help bind and emulsify the ingredients together. *see recipe for vegan version.
- Dark Cocoa powder- Can you say chocolate!?
- Dark chocolate – And more chocolate! I prefer using chocolate with a high cocoa content, but could use semi-sweet or milk chocolate.
- Baking soda- chemical leavening agent that helps the cookies rise
Believe me, you’ll want to try these. They’re a nutrient dense, irresistibly rich, chocolatey treat.
Chocolate Avocado Cookies | Gluten Free
Yield: 12 cookies
- 1/2 cup avocado flesh (ripe, but not brown)
- ½ cup coconut palm sugar (substitute white sugar if wanted)
- 1 egg *(substitute flaxseed meal for vegan)
- ½ cup dark cocoa powder
- 1/4 cup & 1 Tbsp almond flour
- 1/2 oz dark chocolate chunks (I used 85% cocoa)*
- ½ tsp. baking soda
- Preheat oven to 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg.
- Mix in the cocoa powder, almond flour, and baking soda.
- Stir in chocolate chunks.
- Using cookie dough scoop place dollops of cookie dough on a baking sheet with parchment paper.
- Bake for 8 minutes or until the cookies don’t stick as much to the paper as they did before baking.
- Cool down. Store in an airtight container in the fridge.