Soft Bakery-Style Avocado Chocolate Chip Cookies

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Servings:

• Recipe serving size: 1 cookie
• Number of servings: Adjust Reset

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3 Tbsp. melted coconut oil
• 1/2 cup granulated monkfruit sweetener
• 1/4 cup pure maple syrup
• 1 ripe, fresh avocado, halved, pitted, peeled and mashed
• 1 tsp. vanilla extract
• 2 Tbsp. unsweetened almond milk (or milk of choice, using plant milk if you’d like to keep these vegan)
• 2/3 cup dark chocolate chips

Instructions:

1. In a medium bowl, sift together the flour, baking soda & salt. Set aside.
2. In a large mixing bowl, whisk together the melted coconut oil, monkfruit sweetener, maple syrup, mashed avocado, vanilla and almond milk just until combined.
3. Add the dry ingredients to the wet ingredients and stir gently until just combined.
4. Fold in the chocolate chips. Place in the refrigerator for at least 1 hour to chill.
5. Preheat oven to 350º.
6. Remove dough from refrigerator and using a small ice scream scoop or spoon, scoop 1 Tbsp. of dough per cookie on to parchment-lined baking sheets. Before baking, flatten each dough ball with the back of a spatula, bottom of a glass or your hand to make a round cookie shape.
7. Bake at 350º for approximately 10 minutes, or until golden brown around the edges. Remove from oven and allow to cool for 10 minutes on the pan before removing to a cooling rack to cool.