Organic Sugar, Organic Cocoa Mass, Organic Cocoa Butter and Organic Vanilla** (all fair trade unless indicated**).
Ingredients (in order of use): 1 tbsp. ground chia seeds. 3 tbsp. water. 1/2 cup organic cane sugar. 1/3 cup real maple syrup. 1/2 cup (approx 1/2 lrg) mashed avocado. 2 tsp. organic vanilla extract. 1/4 cup buckwheat flour. 1/2 cup potato starch. 1/2 cup sorghum flour. 1/2 tsp. gluten free baking soda. 1/4 tsp. sea salt. 250g (1 pkg) Pascha chocolate chips. *Completely free form the 8 major allergens. Chocolate chip chia & avocado allergen free* cookies. Preheat oven to 325 degrees F. Line baking trays with parchment paper. In a small bowl, combine the ground chia seeds with water and let sit until a "gluey" consistency forms, about 2-3 minutes. In a separate mixing bowl with an electric mixer blend avocado, maple syrup and cane sugar until well blended. Add the chia seed mixture and the vanilla extract and beat for another 2 minutes. Add all flours, baking soda and salt. Stir in the Pascha chocolate chips. Scoop the cookie dough onto the baking trays and bake for 10-15 minutes. Remove from oven and let sit 5 minutes before transferring to wire cooling racks. Yield 15-20 cookies. Store in a cool dry place.
Always refer to the actual package for the most accurate information