Aren't fresh from the oven, super-fluffy chocolate chip cookies just the best? Would you even believe they are totally possible to make without eggs?! This vegan recipe uses an unexpected secret ingredient to add a little oomph — avocado! The batter might appear a bit green but don't worry, you won't even taste the avocado. These cookies are so light and cake-like you'll be convinced they're the real thing!
The Fluffiest Gluten-Free Chocolate Chip Cookies You'll Ever Eat
- 1 cup all purpose gluten-free flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1/4 mashed avocado
- 3 Tbsp. coconut oil, melted
- 1 tsp. vanilla extract
- 2 Tbsp. brown rice syrup or maple syrup
- A handful of chocolate chips
Preheat oven to 350 degrees and grease a baking sheet.
In a large bowl, whisk together the flour, baking soda and salt.
In a small bowl, stir together the avocado, coconut oil, vanilla extract and brown rice or maple syrup. Add the wet ingredients to the large bowl and stir until thoroughly mixed. Fold in the chocolate chips.
Wet hands and form batter in to 1" balls. Place on a cookie sheet and then gently flatten with the palm of your hand.
Bake 11-13 minutes until the edges are firm. Remove from the oven and allow to cool before enjoying.