Chocolate chip cookies

By Bailey1_

Ingredients

• 1 small Avocado
• 3/4 cup Honey (for vegans substitute honey for 1/2 cup agave nectar, 2 tbsps soya milk and 1 mashed banana)
• 1/2 cup Soft light brown sugar, packed
• 2 tsp Vanilla extract
• 2 cups Rice flour
• 1/2 cup Cocoa powder
• 1/2 tsp Salt
• 1/2 tsp Bicarbonate of soda
• 1/2 tsp Cornflour (UK) or cornstarch (US)
• 2 tbsps Soya milk
• 1 and 1/2 cups dark chocolate chips (70% cocoa solids)

Details

Servings 16
Adapted from gollygoshgirl.wordpress.com

Preparation

Step 1

Makes 16 cookies

Slice, pit and mash the avocado.
Place the avocado into a mixing bowl and combine it with the honey.
Add the sugar, soya milk and vanilla extract, mixing until combined.
In a separate bowl sift together flour, cocoa powder, chocolate chips, salt, bicarbonate of soda, baking powder and cornflour.
Slowly mix in the wet ingredients a little at a time.
Chill in the fridge for 2-36 hours.
Preheat the oven to 180ºC/350ºF/gas 4
Line your baking trays with greaseproof paper
Roll the mixture into mounds the size of a heaped tablespoon and place onto the baking trays lined with greaseproof paper.
Flatten the mounds of mixture slightly, creating discs.
Bake in the oven for 10-13 minutes.
Let the cookies cool on the baking trays for 5 minutes before transferring to a wire rack to cool.