Double Chocolate Avocado Cookies
These double chocolate avocado cookies are mouthwateringly moist from the avocado. Sprinkle with sea salt to bring out the chocolate!
Ingredients
- 2 avocados
- ⅓ cup oat flour
- ½ cup cocoa powder
- ⅓-1/2 cup coconut sugar depending on desired sweetness, I don't like things very sweet so I did ⅓ cup
- ¼ cup nut butter I used peanut butter
- 2 tablespoon flaxseed + 6 tablespoon water
- ¾ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ cup chocolate chips
- ½ teaspoon salt
- Sea Salt Flakes to top
Instructions
- Preheat your oven to 350F
- Make your flax egg by combining your flaxseed and water and mix together. Set aside for 5-10 minutes.
- Combine the flax egg with the rest of your ingredients (besides the chocolate chips) in a blender. Blend until smooth
- Stir in the chocolate chips with a wooden spoon or rubber spatula
- On a parchment paper lined baking sheet, spoon about 2 tablespoons of batter to form a cookie. Spoon until there is no batter left (it's okay to take a lick of this batter, there's no glutenous flour and no eggs so it's safe!)
- Bake for 10-12 minutes.
- Allow them to cool then top with sea salt flakes
- Store for 4-5 days in an airtight container in the fridge