Instructions

• Preheat the oven to 325°F. Line a cookie sheet with parchment paper and set aside.
• In a medium bowl, whisk together 3/4 cup + 2 tablespoons whole-wheat pastry flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon baking powder. Set the dry mixture aside.
• In a large bowl, combine 1/4 cup mashed avocado, 1 tablespoon softened butter, 1.5 cups Splenda, 1/2 teaspoon vanilla, 1 large egg, and 1 large egg yolk.
• Beat the avocado mixture with an electric mixer until smooth and no lumps remain, scraping the sides of the bowl as needed.
• Add the dry flour mixture to the wet mixture in small batches, stirring gently after each addition until just combined.
• Fold in 6 tablespoons chocolate chips and 2 tablespoons chopped peanuts (if using) until evenly distributed.
• Cover the bowl and refrigerate the dough for at least 2 hours to firm.
• After chilling, use a tablespoon measure or your hands to form tablespoon-sized balls of dough. Place the balls on the prepared cookie sheet about 2 inches apart.
• Flatten each dough ball slightly with the tines of a fork so the top is even and the cookies will not spread much.
• Bake in the preheated oven for 11 minutes. The centers may look slightly underdone; they will firm as they cool.
• Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.