Healthy Gluten-free Chocolate Chip Cookies

In a medium bowl, stir together oat flour, cornstarch, baking soda and salt. Set aside.

In a large bowl, using an electric hand mixer, beat together mashed avocado, cane sugar and coconut sugar until well combined. Add egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.

Stir in the flour mixture and chocolate chips until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in. Cover the bowl and refrigerate at least 2 hours to overnight (see note).

Once chilled, spray 2 cookies sheets with cooking spray and preheat oven to 325ºF.

Drop the dough by rounded tablespoonfuls onto prepared cookie sheets, pressing out slightly. You want the dough balls to still have some height to them. Bake until tops of cookies just look set, about 13–14 minutes. They will feel very soft, but they cook more as they cool.

Let cookies cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely. Devour.

Notes: Don’t skip the chilling! It makes the dough easier to work with, and makes the cookies nice and chewy! Also, note that the longer you chill the dough, the easier it is to work with!