• In a Medium Bowl, stir together the Flours, Cornstarch, Baking Soda, and Salt. Set aside.
  2 1/2 Cups Einkorn Flour, alternate 1 1/2 Cups Quinoa and 1 Cup Coconut Flour, 2 teaspoons Cornstarch, 1 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt
• In a Large Bowl, using an Electric Hand Mixer, beat together the mashed Avocado and Honey until well combined. Add in the Egg Yolks and Vanilla Extract and beat again until smooth and combined. If you have a few small pieces of Avocado, it's totally ok.
  2/3 Cup Avocado mashed, 1 Cup Honey, 2 Large Eggs, 1 1/2 teaspoons Vanilla Extract
• Stir in the Flour Mixture until a sticky Dough forms. Make sure to really scrape down the sides and get all the Flour mixed in.
• Cover the Bowl and place into the freezer for 45 minutes.
• Once chilled, spray 2 Cookie Sheets with Cooking Spray and preheat your Oven to 325º.
• Drop the Dough by 1 Tablespoons Balls onto the prepared Cookie Sheets. The Dough is sticky, but try to roll them into Balls as much as possible. I find it helps to wash your hands off every few cookies, or keep your hands damp while rolling.
• Use your thumb (or any finger) to make a deep hole in the center of the Cookie, gently pulling it open to give it a little width. Again, damp hands help.
• Place the Cookie Sheets back into the freezer to chill for 15 minutes.
• Bake at 350 Degrees for 15 minutes or until the tops of the Cookies just look set, can reduce to 14 minutes when cooking extra batches. They will feel very soft, but they cook more as they cool.
• While the Cookies cook, it's time to make the filling:)
• Place the Avocado into a Food Processor and blend until smooth.
• Place the Bakers Chocolate in a Microwave-safe Bowl and Microwave in 20 second intervals, on half power, stirring between each interval, until the Chocolate is smooth and melted. Mix in Honey.
  4 ounces Bakers Chocolate, 1/8 Cup Honey
• Pour the melted Chocolate, along with all the remaining ingredients, and process until smooth and well combined.
  1/4 Cup Avocado mashed, 4 Tablespoons Cacao Powder, 1/8 teaspoons Peppermint Oil, 1/4 teaspoons Vanilla Extract
• Once the Cookies come out of the Oven, you'll notice the holes have puffed up and aren't very deep anymore. Working quickly, use your finger (the Cookies aren't very hot) to reshape the holes, making sure they're fairly deep.
• While the Cookies cool on the Pan for 5 minutes, fill each hole with 1 teaspoon of the Trffle Mixture.
• Once 5 minutes are up, gently transfer to a Wire Rack to cool completely.
•  DEVOUR

NOTES :)

• The Truffle Filling will firm up a little after a few days. If you want it to soften, just pop the Cookie into the Microwave for just 2-3 seconds before eating. Also note that Cookies soften up ALOT overnight, if left at room temperature, so it's best to freeze them !