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

Cover the bowl and refrigerate at least 2 hour – to overnight.*

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

Drop the dough by rounded Tablespoons full onto the prepared cookie sheets, pressing out slightly. You want the balls to still have some height to them.

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.

Let the cookies cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely.