Quick and easy to make, these cookies will not last long, they are that delicious! The avocado lends a creaminess to the batter and is undetectable to your tastebuds. And since they are gluten free and made with coconut flour, they are Kosher for Passover as well!
Ingredients:
- 1 avocado
- 2 eggs
- 1/2 cup coconut sugar (regular sugar is ok too)
- 1/3 cup liquid coconut oil ( or solid coconut oil melted)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1/3 cup (heaping) coconut flour (this is basically ground unsweetened coconut flakes)
- 1/2 cup chocolate chips
Directions:
Preheat oven to 350° F.
Line a baking sheet with parchment paper
In a blender, blend the avocado, eggs, sugar, coconut oil, vanilla, and lemon juice until smooth.
In a large bowl, combine the almond flour, coconut flour. Add the avocado mixture and fold in the chocolate chips.
With a large spon or ice cream scoop, drop 10-12 rounds onto the baking sheet.
Bake for 13-15 minutes until tops are firm and slightly golden. Let cool on rack and enjoy!
Store in airtight container in fridge.
