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Low Carb Avocado Chocolate Chip Chunk Cookies Recipe

Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
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4.6 from 18 reviews

Indulge in these decadent Low Carb Avocado Chocolate Chip Chunk Cookies for a guilt-free treat that’s rich in flavor and texture. These soft, brownie-like cookies are perfect for those following a low-carb or gluten-free lifestyle.

Ingredients

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Avocado Mixture:

  • 1 ripe avocado (mashed, about 1/2 cup)
  • 1/2 cup granulated erythritol or monk fruit sweetener
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 1 1/4 cups almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Additional:

  • 1/2 cup sugar-free chocolate chips or chunks

Instructions

  1. Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Prepare the avocado mixture: In a medium bowl, mash the avocado until smooth. Whisk in the sweetener, egg, and vanilla extract until well combined.
  3. Mix the dry ingredients: In a separate bowl, combine the almond flour, cocoa powder, baking soda, and salt. Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
  4. Add chocolate chips: Fold in the chocolate chips or chunks.
  5. Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Flatten slightly and bake for 10–12 minutes, or until set around the edges but still soft in the center.
  6. Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • These cookies are soft and brownie-like.
  • Store in the fridge for up to 5 days or freeze for longer storage.
  • You can use half almond flour and half coconut flour for a firmer texture.

Nutrition

Find it online: https://easy-tapas-recipes.com/low-carb-avocado-chocolate-chip-chunk-cookies-recipe/