Chocolate Avocado Frosting
2 medium California Avocados, ripe
½ cup unsweetened cocoa powder
? cup + 1 tablespoon honey
1 tsp. vanilla extract
½ tsp. almond extract
For Pistachio Almond Cookies
1 cup almond flour
1 cup oat flour, gently packed
3 Tbsp. white sugar
½ tsp. baking powder
¼ tsp. salt
¼ cup pistachios, whole & halved
¼ cup coconut oil, melted
2 Tbsp. honey
¼ tsp. almond extract
1 egg
¼ cup pistachios to coat cookie sandwich, roughly chopped


Chocolate Avocado Frosting
Scoop out the avocado flesh into the bowl of an electric mixer.

Use the whisk attachment mix until there are no lumps left.

Add in cocoa powder, honey, vanilla extract and almond extract.

Mix until smooth. Cover and place in the fridge while you make the cookies.  

Pistachio Almond Cookies
Preheat oven to 350°F.

In a large bowl, combine almond flour, oat flour, white sugar, baking powder, salt and pistachios.

Add in coconut oil, honey, almond extract and an egg.

Mix until a dough is formed.

Roll dough into 16 cookies.

Use your hand or the bottom of a large cup to press the ball of dough into a flat, thin cookie.

Bake for 10-12 minutes, or until golden brown.

Allow to cool on a cooling rack.

Divide chocolate avocado frosting between 8 cookies.

Top the frosting with the remaining 8 cookies to make the cookie sandwiches.

Carefully roll the sides of the cookie sandwich in pistachios so that the nuts stick to the frosting.

Place cookie sandwiches in the freezer until frosting hardens (about 4 hours, or overnight).

Formulation courtesy of The California Avocado Commission