Description
So soft and chewy, you will never believe they are butter-free and better for you!
Ingredients
- 2-¼ cups Whole Wheat Pastry Flour (312g)
- 2 teaspoons Cornstarch
- ½ teaspoons Salt
- 1 teaspoon Baking Soda
- ½ cups Mashed Avocado
- 1 cup Raw, Organic Cane Sugar
- ⅓ cups Coconut Sugar Or Brown Sugar
- 1 teaspoon Vanilla
- 1 Large Egg
- 1 Large Egg Yolk
- 10 Tablespoons Chocolate Chips (Can Use Dairy Free)
Preparation
In a medium bowl, combine whole wheat pastry flour, cornstarch, salt, and baking soda. Set aside.
In a large bowl, beat mashed avocado, sugars, vanilla, egg and egg yolk, with an electric mixer. Beat until well combined, and there are no lumps.
Slowly stir flour mixture into avocado mixture. Add chocolate chips and mix well until all ingredients are combined. Place the bowl in the fridge to chill for 30 minutes.
Heat oven to 325ºF and line 2 cookie sheets with parchment paper. Use a cookie scoop to roll the dough into balls (lightly heaping out of the cookie scoop) and place onto the parchment paper. Press out just under 1/2 inch thick.
Bake for 13 minutes. They will seem underdone, but that’s good! They cook a bit more on the sheet afterwards. Let the cookies cool on the baking sheet completely. Devour!
Notes:
• Whole wheat pastry flour is key here. If you use regular whole wheat flour, your cookies will be dense. The pastry flour gives them the texture that all purpose flour would. I use Bobs Red Mill Organic Whole Wheat Pastry, available at most grocery stores.
• Your dough will seem very sticky when forming it into balls (having damp hands help it not stick to your fingers!) this is due to the extra eggs. It is totally how it should be, and will keep these cookies so soft!
