This is a sort of “kitchen sink” cookie I made with leftover avocado, pumpkin puree, and apple butter. It actually turned out quite nice with a smooth texture, and an almost molten center. It has a very autumnal flavor profile with cinnamon, apple, and pumpkin, and the avocado is a healthy fat that adds smooth texture and does not interfere with the flavor!
Preheat oven to 350 degrees Fahrenheit.
Line two baking sheets with parchment paper. Cut avocado and spoon flesh into a food processor. Add egg, pumpkin puree, coconut sugar, and apple or pumpkin butter. Puree until smooth, scraping down the sides if necessary. Then add the baking soda, salt, spices, and pumpkin seed butter (you can substitute almond, cashew, or sunflower seed butter) and puree again. After the puree is smooth, sift in the coconut flour and puree quickly. Once all ingredients are incorporated, use a cookie dough scoop or spoon to drop cookies onto the parchment paper. Place in the oven and bake for 13 - 16 minutes, depending on your oven. I switched racks halfway through, at about 7 or 8 minutes. Cookies will be a dark brown, almost chocolate-like color and will start to crackle when ready. Let cool for about 5 minutes, then dig in!