Description
These gluten-free avocado cookies are a delicious and unique twist on the classic chocolate chip cookie. Made with creamy mashed avocado instead of butter, they offer a moist texture combined with the crunch of pistachios and the melty sweetness of semi-sweet chocolate chips. Perfect for a healthier treat that doesn’t compromise on flavor.
Ingredients
Dry Ingredients
- 1 1/4 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup mashed avocado (about 2 avocados)
- 1 1/2 teaspoons vanilla extract
- 2 eggs
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup chopped pistachios
Instructions
- Preheat oven: Set your oven to 375 degrees Fahrenheit and allow it to fully preheat for even baking.
- Mix dry ingredients: In a medium bowl, combine the gluten-free flour, salt, baking soda, and ground cinnamon. Set this mixture aside for later use.
- Prepare wet mixture: In a large bowl, combine the brown sugar, granulated sugar, and mashed avocado. Beat this mixture for about 30 seconds until creamy and well blended.
- Add eggs and vanilla: Add eggs one at a time to the avocado-sugar mixture, beating well after each addition. Then add the vanilla extract and continue beating until combined.
- Combine dry and wet ingredients: Gradually add the dry flour mixture in two batches into the wet mixture, stirring well after each addition to ensure a smooth dough.
- Add chocolate chips and pistachios: Fold the semi-sweet chocolate chips and chopped pistachios into the cookie dough using a spoon until evenly distributed.
- Shape cookies: Drop rounded tablespoons of dough onto a non-greased cookie sheet. For smaller cookies, use rounded teaspoons of dough.
- Bake: Place the cookie sheet into the preheated oven and bake for 10 to 12 minutes, or until the edges start to turn golden.
- Cool and serve: Remove cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute the Bob’s Red Mill gluten free flour with any 1:1 gluten free baking flour blend.
- Using ripe avocados ensures a creamy texture and better moisture in the cookies.
- For a nut-free version, omit pistachios or substitute with sunflower seeds.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well; wrap individually and freeze up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
