In a large bowl, combine the almond flour, coconut palm sugar, baking soda and salt.
In a separate bowl, whisk together the coconut milk, coconut oil, vanilla and egg.
Combine the wet and dry ingredients together and gently mix with a rubber spatula, then refrigerate the dough for 30 minutes.
Spoon ½ tablespoon size balls of the chilled dough onto a cookie sheet lined with parchment paper, then press with the palm of your hands to flatten the cookies.
Bake in a preheated oven at 325°F for 17 minutes or until the edges start to turn golden brown.
Set baking sheet on a wire rack and let cookies cool.
Chocolate Avocado Fudge Frosting:
Melt the cacao butter in a double boiler over simmering water. Remove from heat and mix in the cacao powder, honey and vanilla.
In a blender or food processor, blend the chocolate with the avocado to form a creamy frosting. You can adjust the sweetness of the frosting to your liking by adding more honey.
Top each cookie with frosting using a small knife and serve.
Notes
Recipe makes 22 2-inch cookies. Store cookies in an airtight container at room temperature or in the refrigerator.