Ingredients
Scale
- 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
Instructions
- 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
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Fat: 8.8g
- Carbohydrates: 16.9g
- Fiber: 5.7g
- Protein: 4.3g