Cooking Instructions
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Step 1
Preheat oven to 325 degrees F (160 degrees C) and line cookie sheet with wax paper.
Step 2
Combine
Gluten-Free All-Purpose Flour (155 g)
,
Gluten-Free All-Purpose Flour (20 g)
,
Salt (2 g)
, and
Baking Soda (2 g)
to bowl and sift together.
Step 3
In a separate (large) bowl, cream together the
Avocados (75 g)
,
Granulated Sugar (75 g)
,
Coconut Sugar (30 g)
until light and fluffy, then beat in
Organic Egg (1)
and
Vanilla Extract (2 mL)
until batter is smooth.
Step 4
Gently add sifted flour to avocado mixture and stir until well combined. With a spoon, stir in
Dark Chocolate Chips (130 g)
.
Step 5
Use small spoon to scoop out batter and drop onto wax lined cook sheet. Bake 9-10 minutes or until lightly golden brown.
Step 6
Remove from the oven and let cool 2-3 minutes before moving cookies to cooling rack. Allow cookies to cool completely before storing in container.
Step 7
If you like your cookies extra moist and gooey, add them to air-tight container before they have completely cooled, traps the moisture inside! Serve and enjoy!
