• Preheat your oven to 350°F and line a baking sheet with parchment paper.
• In a large mixing bowl, combine the mashed avocados and coconut sugar. Add the eggs and vanilla extract, mixing until well combined. In a separate bowl, whisk together the gluten-free flour, cocoa powder, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chocolate chips and dark chocolate chunks until evenly distributed throughout the batter.
• Drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 10-12 minutes or until the cookies are set on the edges but still soft in the center. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tip:

• Use avocados that are just ripe to ensure they mash smoothly and mix well into the batter. For an extra chocolatey experience, you can drizzle melted chocolate over the cooled cookies or add a sprinkle of sea salt on top before baking for a sweet and salty twist.