With an electric mixer, cream the sugar, oil, ripe avocado and vanilla until light and fluffy.
Sift together the flour, baking soda, salt and cocoa powder. Once sifted, combine with the L.S.A.
With the mixer running on slow speed, add the dry ingredients to the wet ones, alternating with the soy milk, until everything is well combined. The end result looks a bit like a mix between a stiff paste and a soft dough.
Chill the dough in the fridge for 30 minutes to firm up the dough.
Preheat the oven to 180°C.
Make 20 little balls out of the dough, roll them in a bit of flour to lightly coat, then place them onto a lined baking tray.
Bake in the oven for 5 minutes. The surface will harden a little in that time. Take the trays out of the oven, then slightly flatten each ball with the bottom of a cup. This will make the surface crack slightly. Return the cookies to the oven and bake for another 15 minutes.
Best enjoyed warm, but they also keep incredibly well in an air-tight container.