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Author Notes: These chewy, chocolatey vegan cookies have a special ingredient- avocados! Avocados are a healthy source of fat. —Kayli Dice
Makes 2 dozen cookies
- 1/2 an avocado
- 1 tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 1/3 cup non-dairy milk
- 1 cup cane sugar
- 1 cup whole wheat pastry flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup non-dairy chocolate chips
- Preheat oven to 350F and line two cookie sheets with parchment paper or silpat.
- Scoop avocado flesh out of its skin and into a bowl. Mash well with a fork. Add remaining wet ingredients and mix well.
- In another bowl, whisk together flour, oats, baking soda, and salt.
- Add the wet mixture to the dry mixture and stir until well-combined. Fold in chocolate chips.
- Scoop out 1 tablespoon amounts of the dough, shape into loose balls, and place about 2 inches apart on your prepared cookie sheet.
- Bake for 12-15 minutes or until somewhat firm. The cookies will remain light in color, so don't wait until they brown to take them out of the oven!
- Store in an air-tight container for up to 3 days or store in the freezer.
- This recipe was entered in the contest for Your Best Vegan Recipe