In a sauce pan over medium low heat, gently heat and soften the chocolate and milk.
Pour chocolate mixture in the bowl of a food processor and add the avocado flesh, sugar, and coconut butter. Puree.
With the motor still turned on, sprinkle in the gelatin, vanilla, and sea salt.
Continue with the remaining ingredients.
Now taste and be sure the sweetness is to your liking.
Using a cookie scoop for pretty balls...or if you don't care, just a tablespoon will do, drop the sticky batter onto a greased cookie sheet. These will not move, so placing them closer together is ok. You can smooth the tops with the back of a wet spoon if you like, or gently push down with your wet fingers.
Place in a preheated oven and bake for about 8 minutes...DO NOT OVERBAKE!
Remove, and cool. The cookies firm up a lot upon cooling (the gelatin working its binding magic!)