Melt the coconut oil and add the mint leaves, infuse for 5-10 minutes, depending on how strong of a mint flavor you want. Strain to remove mint leaves.
In a medium bowl combine the flours, cocoa, baking soda and salt.
Using a stand mixer, combine the sugars. Slowly add in the mint infused coconut oil. Add in the pureed or mashed avocado, egg whites and vanilla. Blend on low until smooth.
Slowly add the flour mixture and chocolate chips and blend on low just until the dough is combined. Dough will be crumbly. Refrigerate for about an hour.
Preheat oven to 300 degrees F. Spray cookie sheet with non-stick spray. Roll dough into small balls and place on cookie sheet. Slightly flatten with the bottom of a glass (coated with spray) and bake for 12-17 minutes. Do Not Over Bake! Transfer to a wire rack to cool.
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