Author Notes
These chewy, chocolatey vegan cookies have a special ingredient- avocados! Avocados are a healthy source of fat. —Kayli Dice
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Ingredients
- Wet Ingredients
-
1/2
an avocado
-
1 tablespoon
melted coconut oil
-
1 teaspoon
vanilla extract
-
1/3 cup
non-dairy milk
-
1 cup
cane sugar
- Dry Ingredients
-
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
Directions
-
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.
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