We made these last night, they turn out great but a few modifications I would suggest. They make a great dough which is like a fudge when frozen. The recipe suggests a 20 minute cook time which we thought was WAY too long. Try closer to 15 minutes. Enjoy!
1/2 cup ripe Avocado
1 large egg
1 1/2 teaspoons pure vanilla extract
1/2 cup tapioca starch (2.5 ounces)
1/2 cup + 2 Tablespoons coconut palm sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/4 cup melted organic virgin coconut oil (not hot, just needs to be in liquid form)
1/8 cup dairy free chocolate chips
Preheat oven 400F. Line a baking sheet with parchment paper.
Combine avocado, egg and vanilla extract in the bowl of a food processor or in a high powered blender. Process until smooth.
Add tapioca starch, palm sugar, cocoa powder, baking soda, sea salt and melted coconut oil. Process until completely incorporated and batter is smooth. You may need to use a spatula to scrape the bowl a couple of times.
Use a Tablespoon to scoop leveled rounds of the batter out onto the baking sheet.
Use your clean fingers or the tip of a spatula (coated in coconut oil) to gently flatten each cookie.
Once flattened, sprinkle with chocolate chips.
Bake on the center rack for 18 to 20 minutes. Remove and allow to cool on baking sheet for 3 to 5 minutes.
Finally, transfer to a
Once cooled, serve and Enjoy!