Preheat oven to 325 degrees F (160 degrees C) and line cookie sheet with wax paper.
Gluten-Free All-Purpose Flour (1 cup)
Gluten-Free All-Purpose Flour (2 Tbsp)
Salt (1/4 tsp)
Baking Soda (1/2 tsp)
to bowl and sift together.
In a separate (large) bowl, cream together the
Avocados (1/2 cup)
Granulated Sugar (1/3 cup)
Coconut Palm Sugar (2 Tbsp)
until light and fluffy, then beat in
Organic Egg (1)
Vanilla Extract (1/2 tsp)
until batter is smooth.
Gently add sifted flour to avocado mixture and stir until well combined. With a spoon, stir in
Dark Chocolate Chips (3/4 cup)
Use small spoon to scoop out batter and drop onto wax lined cook sheet. Bake 9-10 minutes or until lightly golden brown.
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.
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!