eplace ONE egg with any of the following (depending on the recipe):

• 3 tablespoons of unsweetened applesauce
• 2 ½ tablespoons of ground flax mixed with 3-4 tablespoons of water
• 1 tablespoon of ground chia mixed with ¼ cup of water
• ¼ cup of pureed avocado

I love the idea of adding avocado to the cookies, muffins, and other baked goodies my kids will be eating.

I have baked many recipes using egg replacers. It’s going to take some time to figure out when avocado works best.

For now, I’ve started with something every kid loves. Just don’t tell anyone what your secret ingredient is until they’ve tried the cookies.

Oh, and make sure your avocado is well pureed or you’ll end up with green chunks in your cookies.

Classic Gluten-Free, Dairy-Free, & Egg-Free Chocolate Chip Cookies

½ cup room temperature coconut oil
½ cup honey OR agave OR maple syrup
½ a medium-sized avocado (approximately ¼ cup)
2 tsp vanilla extract
1 ½ cups almond flour
¾ cup arrowroot flour
2 tsp baking powder
1 tsp baking soda
½ tsp sea salt
¾ cup dairy-free chocolate chips

Preheat oven to 350 degrees. Line a cookie sheet with parchment or a silpat.

In a large bowl, cream together the coconut oil and the sweetener. Puree avocado. Add avocado and vanilla to oil and sweetener. Combine until well mixed.

In a medium-sized bowl combine almond flour, arrowroot flour, baking powder and soda, and sea salt. Stir dry ingredients into wet ingredients. Stir in chocolate chips.

Drop by tablespoons onto prepared cookie sheet and bake at 350 degrees for 10-12 minutes.

Let cool for a couple of minutes and then remove to a wire rack to cool completely.

Yield: Approximately 18-24 cookies depending on how much cookie dough you need to sample.