NUT BUTTER AVOCADO CHOCOLATE CHIP COOKIES

I'm the girl who never shows up empty-handed, because who doesn't love the friend who brings healthy treats?! These are full of wonderful macronutrients (healthy fats + protein + carbohydrates) to nourish you for your snack time or dessert. They're really simple, and great for the picky-eater in the family, they won't even know that they're healthy!

Nut Butter Avocado Chocolate Chip Cookies

(Vegan, Gluten-Free)

Ingredients:

1 Tbsp ground flax seeds

3 Tbsp warm water

1/2 cup smashed avocado

1/2 cup peanut butter or your favorite nut butter

1/4 cup maple syrup

1/2 cup almond meal, or sub for other gluten-free flour

1/2 cup dairy-free chocolate chips

1 scoop unflavored collagen powder

How To:

Step 1 - Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

Step 2 - In a small bowl, mix together the flax and warm water (this creates a flax egg), and set aside. It should get to a gel-like consistency and that's because we are using this as a vegan egg alternative.

Step 3 - In another bowl, mix together all other ingredients. Next, add in your flax egg once it is gel-like.

Step 4 - Scoop about 1 1/2 Tbsp sized balls onto your baking sheet. Once all the dough is scooped, go back and press down each ball, as they won't rise too much in the oven.

Step 5 - Bake for 15-20 minutes.

I stored mine in a container in the fridge for no more than a week.

Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.

Disclaimer:

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