Avocado Chocolate Chip Cookie (Print Version)
# Ingredients:
01 -
⅓ cup melted coconut oil or olive oil
02 -
½ cup granulated sugar of choice
03 -
½ teaspoon salt
04 -
2 large eggs
05 -
1 medium avocado or ⅔ cup mashed avocado
06 -
1 teaspoon lemon juice
07 -
2 cups almond flour
08 -
⅓ cup coconut flour, add 2 tablespoons more if needed
09 -
⅔ cup chocolate chips of choice
# Instructions:
01 -
Combine all the ingredients in a bowl and mix until the batter is smooth and no longer sticky. If needed, add more coconut flour (about 2 tablespoons) until the batter is easy to shape.
02 -
Refrigerate the cookie dough for 5-10 minutes until it becomes cool.
03 -
Scoop approximately 3-4 tablespoons of dough per cookie and place on a parchment-lined cookie pan, leaving at least 1 inch of space between each cookie.
04 -
Bake the cookies in a 350°F oven for about 15 minutes or until the tops are slightly golden.
05 -
Allow the cookies to cool completely before serving.
# Notes:
01 -
Use lighter-colored sweeteners like raw cane sugar for better visual results; darker sweeteners may affect the cookie's color.
02 -
For low-carb variations, use sugar-free substitutes like monk fruit sweetener or stevia, adjusting quantities based on package instructions.