Its National Avocado Day and what better way to celebrate than with a delicious chocolate and avocado cookies recipe (taken from Jamie)

1 ripe avocado (when it’s skinned and de-seeded we need around 100g)
1 large free-range egg
1 tsp vanilla extract
½ tsp xanthan gum (optional – without this, your cookie will be crumblier)
1 tsp baking soda
150g light brown soft sugar (or caster sugar)
50g cocoa powder
pinch of salt
50g gluten-free flour (any combination of the following flours will work – standard gluten-free flour, rice flour, gram flour, quinoa flour)
100g roughly-chopped dark chocolate (over 70% cocoa solids should always be dairy free, but check the packet)

Method

Preheat your oven to 180°C/350°F/gas 4 and line a baking tray/sheet with parchment paper. Scoop your avocado into a large bowl and mash thoroughly until it’s a smooth green goo. Once smooth, add the rest of the ingredients into the bowl and beat using good old muscle power with a wooden spoon, until a nice shiny consistent wet mix forms. It’ll look like a very sticky and dark coloured cake mix rather than a firm cookie dough. If you taste a little of the mixture at this point, you’ll be amazed at how “green” it tastes – it’s literally like eating raw cabbage, but after baking, all of the vegetable taste is gone – thank goodness!