Chocolate Chip Coconut Oreos (Dairy/Gluten Friendly)

Cookies:
4 avocados (very ripe, but not brown)
1/2 cup coconut sugar (or play around with very ripe bananas to be sugar-free) 
1 egg
½ cup dark cocoa powder
1.5 cups dark chocolate chunks or cocoa nibs
½ tsp. baking soda

Preheat oven to 350° F. Mix all ingredients. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon. Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking. If you use bananas, bake time will be closer to 15 minutes. 

Filling:

  • 2 cups coconut oil (solid, not melted) 
  • 1 cup honey
  • 2 tsp. vanilla (optional) 

Combine all ingredients in food processor and puree until smooth. Add additional vanilla/honey if needed. Frost chilled cookies and serve immediately, or keep chilled in the fridge or freezer. Frosting will melt in a warm room if not kept cool! 

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