Description
Almond butter avocado chocolate chip cookies that are gluten-free and made with avocado instead of oil! Perfect with almond milk for dessert.
Ingredients
- 1 flax egg (1 TBSP + 3 TBSP filtered water)
- 1/2 cup smashed avocado (about ~1 medium avocado)
- 1/2 cup Georgia Grinders Salt-Free Almond Butter
- 1/4 cup maple syrup
- 1/2 cup almond meal (or sub gluten-free flour of choice)
- heaping 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground flaxseed and filtered water to make your flax egg.
- Allow to sit for a few minutes to gel, then add the smashed avocado, almond butter, and maple syrup, and almond meal and mix well to combine.
- Fold in the chocolate chips.
- Scoop the dough into ~1.5 TBSP balls onto parchment paper and slightly flatten with a fork. Sprinkle with a handful more chocolate chips, if desired.
- Bake the cookies for 15-20 minutes, or until they’re lightly brown around the edges. Allow to cool slightly before serving.
- Store leftover cookies in the refrigerator for up to one week and freeze for longterm storage.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free