Super-Fudgy Chocolate Cookies (paleo and vegan!)

Yield: About 22

2 medium-sized ripe avocados, halved, pits removed
¾ cup coconut sugar
1 tablespoon maple syrup
½ teaspoon vanilla extract
¾ cup unsweetened cacao powder
1 teaspoon baking powder
¼ teaspoon fine sea salt
½ cup chocolate chips or finely chopped dark chocolate

1.     Preheat the oven to 350ºF; line a large baking sheet with parchment.

2.    Squeeze the avocado flesh into a food processor and add the coconut sugar. Process until well blended and smooth. Pulse in the maple syrup and vanilla. In a large bowl, whisk together the cacao, baking powder and salt. Add the avocado mixture and stir until well combined. Fold in the chocolate chips.

3.    Using a small ice cream scoop or two spoons, portion the batter onto the baking sheet, spacing ½ to 1 inch apart. Using lightly moistened fingers, pat the batter down into rounds. Bake until just done in the center, about 10 minutes. Transfer the sheet to a wire rack to cool. (Let the cookies cool completely before removing them from the baking sheet.) Store leftovers in the refrigerator.