Avocado Chocolate Chip Cookies (Paleo)

Goodness gracious, I feel like I’m getting old.

Friday was my little brother’s high school graduation. But in my mind, I still see him as 12 years old. Which doesn’t actually make too much sense as he’s now a foot taller than me

So just in name of reliving childhood a bit, Ive got a chocolate chip cookie recipe to share! Ok, so there’s avocado in it. But come on, coming from me, what else do you expect?

IMPORTANT TIP WHEN MAKING THESE: I don’t know if it’s just me, but baked avocados kinda have a weird taste. Luckily, I’ve learned the secret to using them in a baked good: Wait a few hours (or preferably the next day) before digging in! Not only does all traces of avocado disappear, but the baked good gets a super rich taste and the avocado prevents the cookies from getting hard/stale! I recommend making these at night to have the next day, or in the morning to have later that night.

Avocado Chocolate Chip Cookies (Paleo)

Ingredients:

1/3 cup tapioca flour

1/3 cup coconut flour

1/3 cup honey

1/2 tbsp cinnamon

1/2 tsp baking powder

1/4 tsp salt

1 avocado

2 eggs

1 tsp vanilla

pinch of stevia

3 tbsp chocolate chips

Directions:

Preheat the oven to 350 and grease a baking sheet. Place all ingredients (except the chocolate chips) in a food processor and blend. Stir in chocolate chips. Spoon cookie batter onto the baking sheet and bake for 18 minutes. Makes 18-20 cookies.

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