Chocolate Avocado Pumpkin Cookies with Salted Caramel Chips
Believe it or not, these Pumpkin Cookies are made with Avocado and oh so delicious!
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Stacey aka the Soccer Mom
1/2cupsalted caramel chips
Combine all ingredients except the caramel chips in food processor and blend until smooth.
Stir in salted caramel chips by hand.
Spoon onto a baking pan covered with a sheet of lightly-greased foil, or non-stick silicon baking mat. Because of their soft consistency, smaller cookies work better-- about a tablespoon of batter each.
Bake for 10 minutes at 350°F.
Remove from oven and transfer foil or baking mat from the pan to a cooling rack. Chill in freezer for at least an hour before serving.
Can be stored for 2-3 days in fridge (for softer texture) or freezer (for a more solid cookie).