---

---

2 medium California Avocados, ripe

---

1/2 cup unsweetened cocoa powder

---

1/3 cup + 1 tablespoon honey

---

1 tsp. vanilla extract

---

1/2 tsp. almond extract

---

---

---

1 cup almond flour

---

1 cup oat flour, gently packed

---

3 Tbsp. white sugar

---

1/2 tsp. baking powder

---

1/4 tsp. salt

---

1/4 cup pistachios, whole & halved

---

1/4 cup coconut oil, melted

---

2 Tbsp. honey

---

1/4 tsp. almond extract

---

1 egg

---

1/4 cup pistachios to coat cookie sandwich, roughly chopped

---

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.