Instructions

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together the whole-wheat pastry flour, cocoa powder, corn starch, salt, and baking powder.
• In another bowl, combine the mashed avocado, softened butter, and Splenda. Beat them together until smooth and creamy. Then, add the vanilla, egg, and egg yolk, mixing until fully incorporated.
• Gradually add the dry mixture to the wet mixture, stirring until just combined.
• Gently fold in the chocolate chips and chopped peanuts using a spatula.
• Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet.
• Bake for 10-12 minutes until set but soft in the center.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.