In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt. Set aside.

In a large bowl, using an electric hand mixer, beat together the mashed avocado, cane sugar and coconut sugar until well combined. Add in the egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.

Stir in the flour mixture until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in.

Cover the bowl and place into the freezer for 45 minutes.

Once chilled, spray 2 cookies sheets with cooking spray and preheat your oven to 325 degrees.

Drop the dough by 1 Tablespoons balls onto the prepared cookie sheets. The dough is sticky, but try to roll them into balls as much as possible. I find it helps to wash your hands off every few cookies, or keep your hands damp while rolling.

Use your thumb (or any finger) to make a deep hole in the center of the cookie, gently pulling it open to give it a little width. Again, damp hands help.

Place the cookie sheets back into the freezer to chill for 15 minutes.

Bake until the tops of the cookies just look set, about 13-14 minutes. They will feel very soft, but they cook more as they cool.

While the cookies cook, it's time to make the filling:

Place the avocado into a food processor and blend until smooth.

Pour the melted chocolate, along with all the remaining ingredients, and process until smooth and well combined.

Once the cookies come out of the oven, you'll notice the holes have puffed up and aren't very deep anymore. Working quickly, use your finger (the cookies aren't very hot) to reshape the holes, making sure they're fairly deep.

While the cookies cool on the pan for 5 minutes, fill each hole with 1 tsp of the truffle mixture.

Once 5 minutes are up, gently transfer to a wire rack to cool completely.

DEVOUR.