You guys, these cookies are amazing! I came up with this recipe after visiting my sister-in-law. The hubs became obsessed with them and constantly saying, “I wish you could try these!” So I came up with these and was not disappointed! They are slightly crisp on the outside and wonderfully chewy on the inside.
Get all of your ingredients together, this really helps out!
Put your avocado (or butter), sugars, egg and vanilla in a stand mixer and blend together until creamy.
Slowly add in your gluten free flour blend. You may not use all of it. Once the mixture starts pulling away from the bowl and no longer appears sticky, you’ve added enough flour. Be sure not to over mix!
Fold in your choice of chocolates, mine being dark chocolate, again being sure not to over mix!
By rounded tablespoon full, place on parchment or silicone mat lined cookie sheets. I recommend baking 1 cookie sheet at a time for even cooking. While the first sheet is baking, prepare your second sheet, and so on until you’re out of batter.
After you’ve baked for 9-10 minutes, check for light browning around the edges, they’re done in the oven. Set them on top of the stove for an additional 2 minutes. I’ve found this to be the best advice for a slightly crunchy outside and soft inside. After those 2 minutes are up, place them on a rack to finish cooling, unless you can’t resist the urge to taste test them while warm!!
Avocado Dark Chocolate Gluten Free Cookies
Equipment
- Mixer or Mixing Bowl
- Spatula
- Cookie Sheets
- Cooling Rack
Ingredients
- 1 Avocado
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Vanilla Extract
- 2 Eggs
- 2 1/2 cups Gluten Free Flour (I used a Krusteaz Flour Blend, any 1-1 blend will work)
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 10 ounce Chocolate Chips (milk, dark, or semi-sweet all work well!)
Instructions
- Turn on oven to 350 degrees.
- Mix your avocado(1), sugars(1 cup granulated; 1/2 cup brown), and vanilla(1 teaspoon) until smooth and creamy.
- Add in your eggs(2), flour(2 1/2 cups), baking soda(1 teaspoon), and salt(1 teaspoon).
- Fold in the chocolate chips(10 ounces) with a spatula.
- Spoon onto your cookie sheets with parchment or a silicon mat, I used a tablespoon for this.
- Bake for 10 minutes in the oven
- Take out of the oven, and let them rest on the cookie sheet for an additional 2-3 minutes.
- Remove them from the cookie sheet to a cooling rack.
- Once cooled, store in an airtight container.
