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)
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 tsp vanilla
pinch of stevia
3 tbsp chocolate chips
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.