Choco Avo Cookies

One Year: Grapefruit Applesauce
Two Years: Monster Cookies
Three Years: Elvis Cake
Four Years: Candy Bar Chocolate Chip Cookie Bars
Five Years: Chewy Toffee Cookies
Six Years: Pumpkin Spice Drop Cookies with Marshmallow Icing

Choco Avo Cookies
Makes About 12 Cookies

3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 ripe Hass avocado, pitted and peeled
1 cup granulated sugar
1 tbsp molasses
1 egg
1 1/2 tsp pure vanilla extract
1 cup semisweet chocolate chips
sea salt, for sprinkling

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt. Use a handheld blender to cream the avocado in a small bowl. In a large bowl, whisk together sugar, molasses, egg, and vanilla. Whisk in avocado. Stir in dry ingredients. Stir in chocolate chips. Scoop the dough into heaping tablespoonfuls, using the back of a spoon to flatten each cookie a little bit (use cooking spray on the back of the spoon if the dough is too sticky). Sprinkle with sea salt and bake for 10 minutes, rotating halfway through. Let cool on baking sheet for five minutes, then transfer to a cooling rack. Repeat with remaining dough. Cookies will last up two two days, stored in an airtight container.

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