Coconut and avocado cookie (cakes)

This is a recipe that I've used a lot in the past but adapted by request of Harrison who wanted to have them based with coconut flour rather than my usual gluten free flour mix.

These most certainly didn't turn out like my usual cookies, the coconut flour is far denser than a normal flour blend and these cookies are more like little cakes.

In saying that they still went down well enough for the recipe to make it onto this blog. However I'm definitely going to post my normal chocolate avocado cookie recipe soon.

Enjoy 

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Ingredients:

1 1/4 cups almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup organic cocoa
1/4 cup coconut oil
1/4 cup mashed avocado
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond milk
1/2 cup vegan chocolate chips

directions:

1. Preheat the oven to 150 degrees C Line a large baking sheet with baking parchment and set aside. 

2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside. 

3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract. 

4. With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.

4.5 You might find that with coconut flour the cookie dough is still really crumbly, add more milk, coconut oil or a small amount of water till it can be formed into balls easily.

5. Form cookie dough into 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.