Provided by Gina Homolka
Yield Makes 24 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.
- In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.
- In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate 15 minutes.
- Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops.
- Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.
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