Description
Delicious and healthy Low Carb Avocado Chocolate Chip Chunk Cookies that are soft, fudgy, and packed with rich chocolate flavor. These gluten-free, keto-friendly cookies use ripe avocado as a healthy fat alternative, making them a guilt-free dessert perfect for those on low carb and vegetarian diets.
Ingredients
Scale
Wet Ingredients
- 1 ripe avocado, mashed
- 1/3 cup granulated erythritol or preferred low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/3 cup sugar-free dark chocolate chips
- 1/3 cup sugar-free dark chocolate chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Wet Mix: In a large bowl, mash the ripe avocado until smooth. Stir in the granulated erythritol, egg, and vanilla extract, mixing well until all ingredients are fully combined and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt thoroughly to ensure even distribution of leavening and seasoning.
- Form the Dough: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until a soft, cohesive dough forms that holds its shape.
- Add Chocolate: Gently fold in the sugar-free dark chocolate chips and chunks, making sure they are evenly dispersed throughout the dough.
- Shape Cookies: Using a cookie scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them evenly. Slightly flatten each mound with your fingers to encourage even baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers have set but remain soft.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely, allowing them to firm up and develop their fudgy texture.
Notes
- For extra richness and a deeper chocolate flavor, you can add a tablespoon of unsweetened cocoa powder to the dry ingredients.
- Store the cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- The texture of these cookies is soft and fudgy, primarily due to the moisture from the avocado.
