Valleybrink Road | Recipes | Avocado, Chocolate, and Sea Salt Cookies | Goop recipe adapted by Sarah Pachelli
Makes 12-14 cookies
4 tbsp coconut oil, must be soft or melted
1/2 cup ripe avocado, very well smashed or pureed
1/2 cup good maple syrup
1/4 cup teff flour
1/4 cup almond flour
1/2 cup sifted.
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My dear friend, Sarah Pachelli, is an incredible nutritional chef in NYC. A client of hers asked if she could make these Goop cookies but adjust the recipe to fit her dietary needs. Sarah worked her magic and created this gluten free, refined sugar free decadent chocolate cookie. A brownie bite with none of the guilt. Enjoy!
Preheat oven to 350 degrees. Gather all of your ingredients.
In a standing mixer fitted with the paddle attachment, cream together the coconut oil, avocado, and maple syrup until smooth.
In another bowl, whisk together the teff flour, almond flour, cacao powder, baking powder, and sea salt.
Mix the wet ingredients into the dry. Stir in the dark chocolate chips, cover the batter, and let chill in the fridge for at least 30 minutes.
Scoop heaping 1 tablespoon-sized cookies onto a parchment-lined baking sheet and press down with wet fingers. Sprinkle each cookie with a pinch of flaky sea salt, and bake in the oven for 10-12 minutes. Remove from the oven and let cool.