Avocado Chocolate Cookie (Print Version)
# Ingredients:
01 -
½ teaspoon salt
02 -
½ cup of your preferred granulated sugar
03 -
⅓ cup of melted olive oil or coconut oil
04 -
1 teaspoon lemon juice
05 -
2 large eggs
06 -
1 medium avocado or ⅔ cup mashed avocado
07 -
⅔ cup of your favorite chocolate chips
08 -
2 cups almond flour
09 -
⅓ cup coconut flour, add 2 extra tablespoons if it feels too sticky
# Instructions:
01 -
Toss everything into a bowl and stir it up until the mixture feels smooth and not sticky anymore. If it's still sticky, sprinkle in 2 more tablespoons of coconut flour to make it easier to handle.
02 -
Pop the dough in the fridge for around 5-10 minutes until it firms up a bit.
03 -
Grab about 3-4 tablespoons of dough per cookie and drop them onto a parchment-lined baking sheet. Be sure to leave about an inch between cookies.
04 -
Bake them at 350°F for roughly 15 minutes, or until you notice the tops starting to turn golden.
05 -
Let the cookies cool down all the way before you dig in.
# Notes:
01 -
Want your cookies to look lighter? Stick to light-colored sweeteners like raw cane sugar. Darker sweeteners can make the cookies look darker too.
02 -
For a low-carb option, swap in sugar-free choices like stevia or monk fruit. Just follow the instructions on the package for how much to use.