• Preheat the oven to 350°F (180°C). Line a cookie sheet with lightly oiled parchment paper. Set aside.
• Before starting measure the amount of mashed avocado and mashed banana in your measuring cup. This prevents adding too much avocado that would add a weird flavor to the cookies or too many bananas that make the batter too runny.
• In a food processor, using the S blade attachment add mashed avocado, banana, maple syrup, peanut butter, vanilla extract, unsweetened cocoa powder, salt, and sugar, if used.
• Process on the high-speed setting until a sticky batter forms. You may have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula and repeat until all the ingredients are blended together and no lumps of avocado or banana show.
• Remove the blade from the food processor and stir in the chocolate chips.
• Scoop out two tablespoons of batter, and drop them on a cookie sheet. Slightly flatten with the back of a wet spoon to avoid the batter sticking too much to your tools.
• Sprinkle extra chocolate chips on top.
• Bake for 15-17 minutes or until dry and set on top and side.
• Warm avocado cookies can have a weird flavor so before you try them, cool them down for 10 minutes on the baking sheet, then 20 minutes on a cooling rack, and finally 1 hour in the fridge.
• These cookies get their best fudgy texture and chocolate flavor cold.

Storage

• Store in the fridge up to 3 days or freeze for later.