Avocado Chocolate Chip Cookie (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
2 cups almond flour
02 -
1/3 cup coconut flour
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1/3 cup melted coconut oil or olive oil
05 -
1/2 cup granulated sugar of choice
06 -
2 large eggs
07 -
1 medium avocado or 2/3 cup mashed avocado
08 -
1 teaspoon lemon juice
→ Add-Ins
09 -
2/3 cup chocolate chips of choice
# Instructions:
01 -
Mix all the ingredients together until the batter is smooth and no longer sticky. If the batter is sticky, add an additional 2 tablespoons of coconut flour.
02 -
Let the cookie dough chill in the fridge for 5-10 minutes until cool.
03 -
Scoop about 3-4 tablespoons of dough onto a parchment-lined cookie pan, ensuring the cookies are spaced at least 1 inch apart.
04 -
Bake the cookies in a preheated oven at 350°F (175°C) for approximately 15 minutes or until the tops are slightly golden.
05 -
Let the cookies cool completely before serving.
# Notes:
01 -
For a lighter-colored final product, use light sweeteners like raw cane sugar or honey powder. For a low-carb option, use sugar-free substitutes such as monk fruit sweetener or stevia.