Name: Avocado Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 12 h 25 min
Yield: 24.0
Cuisine: Gluten Free
Ingredients: 1 cup brown rice flour, plus 2 tablespoons; 1/3 cup garbanzo bean flour; 1/2 teaspoon baking soda; 3/4 teaspoon baking powder; dash of salt; 1/4 cup butter; 1/3 cup avocado, mashed, no chunks; 1/2 cup brown sugar; 1/2 cup sugar; 1 tablespoon ground flax seed, mixed with 2 tablespoons water; 2 teaspoons pure vanilla extract; 1/2 cup semisweet chocolate chips, or roughly chopped dark chocolate

Avocado Cookies Recipe

Embed

10 m 15 m 12 h 24 Servings

Ingredients

1 cup Brown Rice Flour, Plus 2 tablespoons
1/3 cup Garbanzo Bean Flour
1/2 teaspoon Baking Soda
3/4 teaspoon Baking Powder
dash of Salt
1/4 cup Butter
1/3 cup Avocado, Mashed, no chunks
1/2 cup Brown Sugar
1/2 cup Sugar
1 tablespoon Ground Flax Seed, Mixed with 2 tablespoons water
2 teaspoons Pure Vanilla Extract
1/2 cup Semisweet Chocolate Chips, Or roughly chopped dark chocolate

Directions

Combine brown rice flour, garbanzo bean (chickpea) flour, baking soda, baking powder and salt in a medium bowl. Whisk together to evenly mix.
In a separate bowl beat together butter and avocado until well combined, then add the sugars, flax seed mixture, and vanilla. Beat together to combine until the ingredients are well incorporated.
Add the dry ingredients to the wet ingredients and mix well.
Add the chocolate chips and stir to distribute evenly, then refrigerate the cookie dough overnight.
When ready to bake, preheat the oven to 350°F.
Scoop the cookie dough and place evenly on a baking sheet, flattening them slightly with your hand or the back of a spatula.
Bake for 15 minutes (more or less) depending on your desired consistency - if you bake them too long, they only stay chewy for a bit before becoming crunchy.