Prepare a cookie sheet lined with parchment paper, then set aside.
Prepare the flax egg:
Add all the ingredients for the flax egg to a small bowl and whisk together until well combined, then set aside.
Prepare the avocado:
Add the avocado to a medium-size mixing bowl and mash it with a fork until it is creamy and smooth with little to no chunks remaining. Make sure you use a soft, ripe avocado for the best results.
Prepare the cookies:
Add the remaining ingredients to the mixing bowl with the mashed avocado and stir until well combined.
Re-whisk the flax egg mixture, add to the bowl of ingredients and stir in until it is evenly distributed.
Using a small cookie scoop or spoon, take out a spoonful at a time and place on the prepared cookie sheet.
Bake at 350 degrees Fahrenheit for approximately 13-15 minutes, or until the edges are firm.
Important: Allow the cookies to cool completely before removing from the baking pan.
Store in an air-tight BPA-free container.
Avocado: It's very important that you use a soft, ripe avocado which will make it easier to mash into a creamy texture. The goal is to mash it as smoothly as possible with little to no small chunks of avocado remaining.Coconut Sugar: This can be substituted with your favorite granular sweetener.Chocolate Chips: I highly recommend using "mini" chocolate chips instead of standard-size chocolate chips for this recipe since the cookies are so small and the amount you will need is only 1/4 cup.Almond Butter: This can be substituted with another neutral-flavored nut butter such as cashew butter or even sunflower seed butter.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Scoop Size: You will need to scoop about (1) tablespoon of the cookie mixture onto the cookie sheet. The cookies will spread slightly into a 2 1/2-inch cookie.Cooling: It's VERY important that you allow the cookies to cool completely before removing them from the cookie sheet, or they will crumble and fall apart.Serving Size: This recipe will make approximately (8) 2 1/2-inch cookies. Nutritional information is for (1) cookie which is (1) serving.