These Healthy Whole Wheat Avocado Chocolate Chip Cookies are so soft and chewy you will never believe they are butter free and better for you!
Place the bowl in the fridge to chill for 30 minutes
Heat your oven to 325 degrees and line 2 cookie sheets with parchment paper.
Use a cookie scoop to roll the dough into balls (lightly heaping out of the cookie scoop) and place onto the parchment paper. Press out just under 1/2 inch thick.
Let the cookies cool on the baking sheet COMPLETELY.
Whole wheat PASTRY flour is key here. If you use regular whole wheat flour, your cookies will be dense. The pastry flour gives them the texture that all purpose flour would. I use Bobs Red Mill Organic Whole Wheat Pastry, available at most grocery stores.
Your dough will seem very sticky when forming it into balls (having damp hands help it not stick to your fingers!) this is due to the extra eggs. It is totally how it should be, and will keep these cookies so soft!