Here is another great cookie recipe that is both gluten and grain free. This is a nice recipe to make, especially if you have ripe avocados that will quickly go from ripe to rotten!
Enjoy!
PREP TIME: 20 MINUTES
COOK TIME: 15 MINUTES
YIELD: 22 COOKIES
INGREDIENTS:
2 small ripe avocados, peeled, pitted, and mashed (about 1 cup)
1 large egg
3/4 cup coconut sugar
1/2 cup raw cacao powder
1/2 cup blanched almond flour
1/4 cup coconut butter
1/2 tsp baking soda
1 TBSP ground cinnamon
1 tsp chili powder
1/4 tsp sea salt
2 tsp pure vanilla extract
2 oz dark chocolate, chopped
THE METHOD:
- Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
- In a food processor, combine all of the ingredients except the dark chocolate. Process until well combined and smooth.
- Fold in the chocolate chunks. Drop tablespoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between cookies. Using lightly moistened fingers, flatten the dough into cookie shapes. Bake 12-15 minutes, or until just set. Let cool on the sheet on a wire rack for 15 minutes before removing to rack to cool completely. Store leftovers covered in the refrigerator.
This recipe is from PALEO Magazine: Link to the Recipe