Preheat oven to 350º F (180º C). Line 2 cookies baking sheets with parchment paper or silicone mats.
In a bowl stir together flours, cocoa, baking soda, and salt. Reserve.
In another large bowl, mix together both sugars, avocado, applesauce, oat milk, and vanilla. Mix until the sugars dissolve, about 3 minutes. Gradually fold in the flour mixture with a spatula. Stir chocolate chips and walnuts (if using), and stir to distribute evenly. Cover with plastic wrap and refrigerate for 15 minutes.
Drop dough by tablespoonfuls onto prepared baking sheets.
Bake for 10 - 12 minutes, or until they look set on the sides. The centers will look very soft. Cool on pan 5 minutes before removing to wire racks to cool completely.
Notes
AVOCADO: You can substitute avocado with the same amount of unsweetened applesauce or pure pumpkin purée.OAT MILK: You can use any other milk of your liking. STORE: Store in an airtight container at room temperature for up to a week.ADAPT THIS RECIPE FOR OTHER FOOD ALLERGIESThis recipe is egg-free and dairy-free, but you can certainly adapt it to other food allergies.
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
NUT-FREE: Skip the walnut or substitute for your favorite seeds.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section. ★ Did you make this recipe? Don’t forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.This recipe has been inspired by The Skinnytaste Cookbook.