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Avocado Chocolate Chip Cookies

2- 1/4 cups Gluten Free Flour (I Used Trader Joe's) Or Regular Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Avocado, Mashed
3/4 cups NuNaturals Presweet Tagatose Or Sugar
1/4 cups Brown Sugar
1/2 cups Egg Substitute Or Swap Two Eggs For The 1/2 Cup Of Egg Substitute
1 teaspoon Vanilla Extract
1- 1/2 cup Semi-Sweet Chocolate Chips


Preheat oven to 325 F. Line two baking sheets with parchment paper or a Silpat mat. Set aside. In a large bowl add flour, baking soda and salt; set aside. In large bowl, cream avocado, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture; mix until combined. Stir in chocolate chips Drop by well rounded teaspoons onto ungreased cookie sheets, spacing them at least an inch apart. Bake 8-10 minutes until lightly golden brown. Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.

Source: tastykitchen.com