I knew they would be good to bake with but admit I hadn't tried it till more recently. These cookies do take a bit more time but are SO worth it. They are very rich and will satisfy any chocolate craving.
- 1 avocado
- 2 tablespoons coconut oil
- 1/2 cup nut butter (peanut, almond or sunflower)
- 1 teaspoon gluten free vanilla
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (2 flax eggs)
- 1/2 cup honey or agave if vegan
- 3/4 cup palm sugar
- 1 tablespoon psyllium husk
- 1/2 cup rice flour
- 1/2 cup arrowroot or tapioca starch
- 2 tablespoons coconut flour
- 1/3-1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cups gluten, dairy free dark chocolate chips
Directions
- Preheat oven to 350 F.
- In a mixing bowl blend the avocado, coconut oil, nut butter, vanilla, flax eggs, honey and palm sugar.
- In a large bowl combine psyllium husk, arrowroot starch, coconut flour, cocoa, baking soda, baking powder, sea salt and chocolate chips.
- Let batter sit for 5 minutes to thicken. If you feel it is not quite thick enough (depending on how large the avocado you used) simply add in another 1/2 tablespoon of coconut flour.
- Scoop batter onto cookie tray.
- Bake 10-11 minutes.
- Store in an airtight container.
- Enjoy