Ingredients
Wet Ingredients
- 1/3 cup melted coconut oil (or olive oil)
- 1/2 cup granulated sugar of choice*
- 2 large eggs
- 1 medium avocado (or 2/3 cup mashed)
- 1 teaspoon lemon juice
Dry Ingredients
- 2 cups almond flour
- 1/3 cup coconut flour (add 2 tablespoons more if needed)
- 1/2 teaspoon salt
- 2/3 cup chocolate chips of choice
Instructions
- Mix Ingredients: In a large bowl, combine melted coconut oil, sugar, eggs, mashed avocado, and lemon juice. Stir in almond flour, coconut flour, salt, and chocolate chips until the batter is smooth and no longer sticky. If the batter feels sticky and hard to shape, incorporate an additional 2 tablespoons of coconut flour to firm it up.
- Chill Dough: Cover the dough and refrigerate for 5-10 minutes to allow it to cool and slightly firm up, making it easier to handle for shaping.
- Shape Cookies: Remove the dough from the fridge and scoop 3-4 tablespoons of dough per cookie. Place each cookie on a parchment-lined baking sheet, ensuring they are spaced at least 1 inch apart to allow for spreading.
- Bake: Preheat the oven to 350°F (175°C) and bake the cookies for about 15 minutes or until the tops are lightly golden and set.
- Cool & Serve: Let the baked cookies cool completely on the baking sheet before serving to allow them to firm up and enhance flavor.
Notes
- For best results, use ripe avocado for a creamy texture.
- You can substitute granulated sugar with coconut sugar, maple sugar, or another preferred granulated sweetener.
- If the batter is too wet or sticky, gradually add more coconut flour to reach the desired consistency.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- This recipe makes approximately 12 cookies, perfect for sharing or meal prepping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
