It should be obvious from looking through my previously posted recipes that I am not really hung up on avoiding ingestion of animal products. This caught my eye because it used coconut oil and avocado in place of butter and eggs. They are rich and chocolatey and, of course, can be made vegan if that pleases you.
2 dozen cookies
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon sea salt
2/3 cup Dutch processed cocoa
¼ cup coconut oil
¼ cup mashed avocado
¼ cup granulated sugar
½ cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond milk*
½ cup vegan chocolate chips*
1. Heat oven to 350 degrees. Line large baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In medium bowl, whisk together flour, baking powder, salt, and cocoa. Set aside.
3. In bowl of a stand mixer, beat coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Stir in vanilla extract.
4. With the mixer on low, mix in half the flour mixture.
5. Mix in milk.
6. Mix in remaining flour mixture.
7. Stir in chocolate chips.
8. Form cookie dough into 2-tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula.** Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
* For simplicity, I used regular milk and chocolate chips so mine were not really vegan.
** I used my favorite method of flattening cookies: Butter the bottom of a drinking glass. Dip bottom of glass in sugar. Flatten the dough ball. Dip in sugar again before repeating.
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