Preheat oven to 325 degrees F (160 degrees C) and line cookie sheet with wax paper.
Combine Gluten-Free All-Purpose Flour (1 cup), Gluten-Free All-Purpose Flour (2 tablespoon), Salt (1/4 teaspoon), and Baking Soda (1/2 teaspoon) to bowl and sift together.
In a separate (large) bowl, cream together the Avocado (1/2 cup), Granulated Sugar (6 tablespoon), Coconut Palm Sugar (2 tablespoon) until light and fluffy, then beat in Organic Egg (1) and Vanilla Extract (1/2 teaspoon) 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!