Gluten Free Fudgy Avocado Double Chocolate Chip Cookies

Gluten Free Fudgy Avocado Double Chocolate Chip Cookies are so almost like eating a brownie.

By Rose Huxford

My Gluten Free Fudgy Double Chocolate Chip Cookies are also quite low on sugar. I have baked with avocados in muffins before, but I didn't realize that avocados add a wonderfully fudgy texture to cookies, until I tried them a while ago. These cookies are now a family favorite (and my kids friends favorite) and taste just as good frozen (a must for me)! These are great anytime of the year, especially as light dessert.

Gluten Free Fudgy Avocado Double Chocolate Chip Cookies

Yields: ~24 cookies

Pre-heat oven: 375 degree F

Prep-time: 5 minutes

Bake-time: 12-14 minutes

Equipment: Food processor, large bowl, spatula, whisk, baking sheet pan, baking mat or parchment paper and cookie scooper, cooling rack

By Rose Huxford

By Rose Huxford

By Rose Huxford

Ingredients

• 2 ripe avocados (medium size)

• 1/3 cup coconut oil, melted (or 1/2 cup unsalted butter, softened)

• 2 tbsp water (omit if using butter)

• 3 tbsp chocolate syrup (sugar free or regular)

• 1 tsp pure vanilla extract

• 2 eggs, room temperature

• 1/2 cup monk fruit sweetener or cane sugar

• 1/2 coconut sugar, or brown sugar

• 1/2 cup almond flour

• 1/2 cup Gluten Free baking flour, I used Bob's Redmill 1-for-1 baking flour

• 1 cup unsweetened cocoa

• 1/2 tbsp baking powder

• 1 tsp salt

• 1 cup chocolate chips (sugar free or regular)
  

Directions

1. Pre-heat the oven to 375 degree F.

2. Line a baking sheet pan(s) with either a baking mat or parchment paper, set aside.

3. Using a food processor, add the avocado meat and puree until smooth and creamy. You might have to scrap the sides down as you go with a spatula.

4. Meanwhile, melt coconut oil in a liquid measuring cup for about 30 seconds in the microwave, or until the coconut oil has fully liquefied. Then, add 2 tbsp of water to your melted coconut oil (this adds a water base to your fat that butter has). *If you don't want to use coconut oil, then ignor this step and prepare your butter.

5. Add the coconut oil mixture, or butter, to your avocado puree, then the chocolate syrup, vanilla extract, eggs, monk fruit sweetener and coconut sugar. Blend until smooth, scraping down the sides to fully incorporate all the ingredients.

6. In a large bowl, whisk together the almond flour, Gluten Free flour, cocoa powder, salt, baking powder and chocolate chips. Make a well in the center.

7. Carefully, pour the avocado mixture to your flour mixture. Use the spatula to combine all the ingredients, but don't over mix the batter. It's ok if there are some small bits of cocoa that haven't been fully blended.

8. Use a cookie scooper, or a tablespoon, and scoop the batter onto your prepared baking sheet pan(s), leaving about 1/2 inch apart.

9. Bake for about 12-14 minutes. When they are done, they will have cracks all over the top.

10. Allow the cookies to cool for about 3-5 minutes before transferring them to a cooling rack.

11. Repeat this process until your batter is all gone.

12. To freeze, let the cookies to cool completely. Then, store them in a resealable freezer bag for about a month. Enjoy!