Fudgy Avocado Cookies (Gluten-free, Vegan / Plant-based, Refined Sugar-free

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado, ripe

• Baking & Spices

  • 1/2 cup Almond meal flour
  • 1/4 cup Arrowroot
  • 1/2 tsp Baking soda
  • 2 tbsp Cocoa powder rounded
  • 1/2 cup Coconut palm sugar
  • 1/2 cup Dark chocolate or chocolate chips
  • 1/4 cup Gluten free oat flour
  • 1/2 tsp Sea salt, finely ground
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

Found on nutritionicity.com

Description

Directions

• 1) Peel avocado, cut into chunks and place in bowl or food processor. Add coconut palm sugar and blend until smooth. If using food processor, scrape after one minute to assure that all avocado chunks have been blended (about 2 minutes total, see picture in post).
• 2) Add cocoa powder, vanilla, sea salt, baking soda, and apple cider vinegar to avocado and sugar mixture and blend until smooth (about 1 minute).
• 3) Add almond meal flour, arrowroot, and gf oat flour to mixture and blend until smooth (about 1 minute). See picture in post.
• 4) Place dough in bowl (if using a food processor) and add in chocolate chunks. Gently stir together with a spoon. Using either spoons or a scoop, place balls of dough on parchment lined baking sheet (see picture in post). Flatten cookie dough to approximately 2 inches in diameter and about 1/2 inch thick. If a more rustic looking cookie is desired, bake dough with the small peaks. If a smooth cookie is desired, dip finger tip in cold water and smooth top of cookie before baking. Bake at 350 degrees Fahrenheit for 9 minutes. Remove from oven and allow cookies to sit on tray for 2 additional minutes. Place cookies on cooling rack to continue cooling. Batch yield is about 12 cookies. Six large 3 inch cookies can be made alternatively by increasing baking time to 11 minutes.