To a medium bowl, whisk the flour, baking soda, and salt. Set aside.
Using a stand mixer (or hand mixer), beat avocado until completely pureed. If needed, place in a food processor to get a butter like consistency.
Add in the brown and cane sugars, beating on medium speed for about 2 minutes, scrape down the sides as needed.
Beat in the vanilla extract and eggs, adding one at a time. Continue to mix.
Slowly beat in the dry flour mixture. and end with adding in the chocolate chips. Beat until just combined.
Cover dough and refrigerate for a minimum of 2 hours, or if desired, overnight, to help cookies retain shape.
When ready to bake, preheat oven to 375 degrees F and spray two baking sheets with cooking spray. Drop cookies using a 1-ounce scoop and gently press down with the back side of a cup.
Bake for 10-12 minutes, or until outer edges are brown and middle is slightly soft.
Remove from oven and let cool.
Store in an air-tight container for up to 3 days for best quality.
Notes
To remain low-fodmap, be sure to purchase a GF approved flour blend, like Bob's Red Mill 1-1 GF Baking Blend. Serving size at 2 cookies to remain in compliance with dietary recommendations with low-fodmap style of eating.
Nutrition Facts
Fodmap Friendly Chocolate Chip Cookies
Amount Per Serving (1 )
Calories 120Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 77mg3%
Carbohydrates 21g7%
Fiber 1g4%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.