Ingredients

The following ingredients have 4 Servings
  • 1/2 medium ripe avocado (about 1/3 cup)
  • 1/2 cup coconut flour
  • 1/3 cup cocoa powder (or carob for AIP)
  • 2 tbsp honey
  • 2 tbsp coconut oil or ghee
  • 1/4 tsp baking soda
  • 1 tbsp dairy free chocolate chips (optional, omit for AIP)
  • FOR THE GELATIN EGG
  • 1 tbsp gelatin ( like this )
  • 1/4 cup water

Instruction

  • Preheat the oven to 375 F and line a baking sheet with parchment paper lightly greased with coconut oil
  • Spoon the avocado into a mixing bowl and thoroughly mash
  • Mix in the coconut flour and cocoa powder and mix well to combine. Ideally, you don’t want any big green clumps from the avocado!
  • Add in the honey, coconut oil, and baking soda and mix
  • If using a normal egg, add it in and combine.
  • Or, for the gelatin egg, add the water to a small sauce pot and slowly pour over the gelatin. Allow it to bloom over 2-3 minutes.
  • Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  • Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and combine the entire mixture.
  • Roll the dough into cookies (you’ll have about 6) and top with a few chocolate chips if desired.
  • Bake in the oven for 10-12 minutes
  • Remove from the oven and cool