1 ripe avocado
1 egg
1/2 cup coconut sugar
1 tbsp warm water
1 tbsp vanilla
1 tsp baking soda
1/2 cup cacao powder
1/2 cup chocolate chips
dash of cinnamon
dash of sea salt
Directions:
Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside. In your food processor, blend together the avocado, water, egg, vanilla, and coconut sugar until completely smooth. In a separate bowl combine cacao powder, chocolate chips, cinnamon, and baking soda. Add the wet mixture to the dry ingredients and stir with a spoon until incorporated. Add another 1tbsp of water if it needs to be a little more liquidity. With a spoon make about 6 dollops on the cookie sheet. Then flatten each cookie slightly. They will not spread much when baking. Bake at 350 degrees for about 10-12 minutes. Sprinkle with sea salt when finished. Allow them to completely cool when finished then store in an airtight container in the fridge for up to a week. Or store in the freezer once they were cooled. They do not become rock solid, they lasted longer and are still soft with each bite!
