Ingredients
- 2 1/4 cups (312g) whole wheat pastry flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raw organic cane sugar
- 1/2 cup (about 1 avocado or 126g) mashed avocado
- 1/3 cup coconut sugar or brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 10 tablespoons dark chocolate chips can use dairy-free
Instructions
- In a medium bowl, combine the whole wheat pastry flour, cornstarch, salt, and baking soda. Set aside.
- In a large bowl, beat the mashed avocado, sugars, vanilla, egg, and egg yolk together with an electric hand mixer. Beat until well combined and there are no lumps.
- Slowly stir the flour mixture into the avocado mixture.
- Add the chocolate chips and mix well until all the ingredients are combined.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat your oven to 325°F and line 2 cookie sheets with parchment paper.
- Use a cookie scoop to roll the dough into balls (slightly heaping out of the cookie scoop) and place onto the parchment paper. Press out to just under 1/2-inch thick.
- Bake for 13 minutes. They will seem underdone, but that's good! They cook a bit more on the sheet afterwards.
- Garnish with more chocolate chips if desired and let the cookies cool on the baking sheet completely before enjoying.
