Avocado Chocolate Chip Cookies
Why I Love This Recipe
These are one of my sons favorite cookies. I discovered 2 years ago that he suffers from 5 of the top 8 food allergies. So cooking became a challenge. After many failed cookie attempts, we found a winner. We love avocados, it helps to make a moist cookie while putting some "healthy fat" into them. The flour, milk and chocolate chips may be subbed for regular if wanted without changing amounts. These are delicious! Enjoy!
Submitted by: "Michelle Robertson"
Ingredients You'll Need
1 1/4 c. gluten free flour (I use Bob's Red Mill gf cup for cup flour)
1 tsp. baking powder
1/2 tsp. pink sea salt
2/3 c. Dutch processed cocoa
1/4 c. coconut oil (I use Nutiva organic extra virgin)
1/4 c. mashed avocado
1/4 c. granulated sugar
1/2 c. brown sugar
1 tsp. pure vanilla extract
1/3 c. almond milk
1/2 c. vegan chocolate chips (I use Enjoy Life dairy/soy free chocolate chips)
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
In a large bowl, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 3 minutes. Add in the vanilla extract.
With the mixer on low, add 1/2 of the flour mixture. Add the milk and then the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
Form cookie dough into small balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10-12 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for 2 minutes. Transfer to a wire cooling rack and cool completely.