Cookies sans gluten à l’avocat, aux flocons d’avoine et aux pépites de chocolat

Ingrédients

• 1 cup rolled oats
• 1/2 cup almond meal
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 ripe avocado, lightly mashed ( 1/3 cup mashed)
• 2 tbsp softened coconut oil
• 2 tbsp maple syrup
• 2 tbsp brown sugar
• 1 flax egg (1 tbsp ground flax + 3 tbsp water)
• 1/3 cup chocolate chips
• 1/3 dried cranberries

Préparation

1. 1

   Preheat the oven to 350F. Line a large baking sheet with parchment paper

2. 2

   Combine the oats, almond meal, baking powder and salt in a medium bowl. Set aside

3. 3

   Combine the mashed avocado, coconut oil, maple syrup and brown sugar in a large bowl. Using an electric mixer, beat for about 2 minutes, until creamy. Add the flax egg and continue beating for another minute

4. 4

   Add the oat mixture and mix until until well incorporated. Fold in the chocolate chips and cranberries using a spatula or wooden spoon

5. 5

   Working with a tablespoon and a half of dough at a time (use a small ice cream scoop if you have on in hand), form approximately 15 balls. Place them on the lined baking sheet, about 2 inches apart from each other. Flatten each cookie slightly with the heel of your hand. Bake for 17 minutes and let them cool completely