Makes about small 28 cookies
- 1 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp sea salt
- 2 ripe bananas
- 1/4 ripe avocado (about 1/4 cup)
- 1 cup almond milk (or milk of choice)
- 4 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup shredded coconut
- 2/3 cup chocolate chips, Enjoy Life dairy-free kind
Preheat oven to 375 degrees.
In a medium bowl, combine all dry ingredients, coconut through salt.
In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork. Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.
Spoon out about 2 tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet. Continue this process until you’ve created all of your round cookies. *I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.*
Bake cookies for 20 minutes, or until golden browned.
Eat, enjoy, savor!