If you’ve been hunting for a scrumptious treat that fits perfectly into your low-carb lifestyle, you are going to adore this Low Carb Avocado Chocolate Chip Chunk Cookies Recipe. Imagine soft, chewy cookies with a rich chocolatey punch, all powered by creamy avocado and wholesome almond flour. The lovely balance of natural fats and gentle sweetness makes these cookies irresistible, whether you’re enjoying a midday snack or a guilt-free dessert after dinner.
Ingredients You’ll Need
Gathering simple, thoughtful ingredients is the secret to nailing the perfect balance of taste and texture in these cookies. Each one plays a special role that gives the cookies their soft crumb, nutty aroma, and luscious chocolate bursts.
- 1 ripe avocado (mashed): Adds creamy moisture and healthy fats, replacing butter for a luscious texture.
- 1/3 cup coconut oil (melted): Brings subtle tropical richness and helps bind the dough beautifully.
- 1/2 cup granulated erythritol: A low-carb sweetener that delivers sweetness without the sugar crash.
- 1 large egg: Provides structure and helps the cookies hold their shape perfectly.
- 1 tsp vanilla extract: Enhances flavor with warm, aromatic notes.
- 1 1/2 cups almond flour: The nutty base creating a tender crumb and naturally gluten-free foundation.
- 1/4 cup coconut flour: Absorbs moisture and adds a slight sweetness while keeping carbs low.
- 1/2 tsp baking soda: Gives just the right lift for a soft but sturdy cookie.
- 1/4 tsp salt: Balances sweetness and heightens overall flavor.
- 1/2 cup sugar-free chocolate chips: Melt in your mouth goodness with guilt-free satisfaction.
- 1/4 cup chopped dark chocolate (sugar-free or very low sugar): Chunky texture and rich cocoa flavor offer the ultimate chocolate punch.
How to Make Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
Step 1: Prep Your Oven and Ingredients
Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even cooking. This simple prep sets the stage for perfectly baked cookies every time.
Step 2: Mash the Avocado and Combine Wet Ingredients
In a medium bowl, mash the ripe avocado until ultra smooth—no lumps here! Add melted coconut oil, granulated erythritol, the large egg, and the vanilla extract. Mix everything until it feels like a cohesive, creamy mixture that smells delightfully inviting.
Step 3: Whisk the Dry Ingredients
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt. This ensures your dry ingredients are evenly distributed, giving the cookies a consistent texture and proper rise.
Step 4: Combine Wet and Dry to Form the Dough
Pour the dry mixture into the bowl with the wet ingredients, stirring gently until a soft, pliable dough forms. It should hold together but still feel tender enough to scoop.
Step 5: Fold in Chocolate Chips and Chunks
Now, fold in those luscious sugar-free chocolate chips and chunky chopped dark chocolate. These chocolate morsels are the stars of the show, creating pockets of melty indulgence in every bite.
Step 6: Shape and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart so they have room to expand. Flatten each cookie gently using your fingers or the back of a spoon to ensure even baking. Bake for 10 to 12 minutes, or until the edges turn lightly golden and the cookies feel set.
Step 7: Cool Completely
Allow the cookies to cool on the baking sheet for about 5 minutes so they firm up, then transfer them to a wire rack to cool completely. This step helps lock in the chewy texture you are aiming for.
How to Serve Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
Garnishes
Sprinkle a tiny pinch of sea salt atop the cookies just before serving for a beautifully balanced sweet and salty flavor. Alternatively, add a dusting of finely grated dark chocolate or a few toasted coconut flakes for a touch of elegance.
Side Dishes
Pair these cookies with a chilly glass of unsweetened almond milk, a rich cup of black coffee, or a creamy herbal tea. These pairings complement the chocolate flavor and help enhance the indulgent experience without adding extra carbs.
Creative Ways to Present
Serve your Low Carb Avocado Chocolate Chip Chunk Cookies Recipe stacked on a rustic wooden board alongside fresh berries or sliced almonds for a visually stunning snack platter. You could also sandwich two cookies around a dollop of whipped coconut cream for an elegant low-carb dessert treat.
Make Ahead and Storage
Storing Leftovers
After cooling completely, store your cookies in an airtight container at room temperature for up to 3 days. This keeps them chewy and fresh, ready whenever a chocolate craving strikes.
Freezing
For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep well for up to 2 months, ensuring you have a delicious low-carb treat anytime.
Reheating
Warm frozen or refrigerated cookies gently in a preheated oven at 300°F (150°C) for 5 to 7 minutes or microwave on low power for about 15 seconds to revive the melty chocolate and soft texture.
FAQs
Can I substitute the avocado with something else?
Avocado is unique for its creamy texture and healthy fats, but if you’re not a fan, mashed banana or pumpkin puree can work in a pinch, although the carb count will change.
Is it necessary to use both almond flour and coconut flour?
The combination balances moisture and texture perfectly. Almond flour provides richness while coconut flour absorbs excess moisture, preventing sogginess.
Can I use regular sugar instead of erythritol?
While you can, it will increase the carb content substantially. Erythritol keeps these cookies low carb and keto-friendly without sacrificing sweetness.
What’s the best way to make the cookies extra chewy?
Don’t overbake the cookies! Remove them as soon as the edges turn lightly golden and allow them to cool; this helps retain their soft, chewy center.
Are these cookies suitable for a dairy-free diet?
Yes! Using coconut oil instead of butter keeps them dairy-free, and sugar-free chocolate chips that are dairy-free make this recipe perfect for those avoiding dairy.
Final Thoughts
This Low Carb Avocado Chocolate Chip Chunk Cookies Recipe is truly a game-changer for anyone craving a delicious yet healthy sweet treat. The way creamy avocado pairs with rich dark chocolate creates a cookie experience that feels like a special indulgence without any guilt. I can’t wait for you to try it and make this your next favorite go-to dessert!
Print
Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Carb, Gluten Free
Description
These Low Carb Avocado Chocolate Chip Chunk Cookies are a delicious and healthy twist on traditional chocolate chip cookies. Made with ripe avocado and almond flour, they offer a moist, rich texture and a perfect balance of sweet and chocolatey flavors. Ideal for those following a low-carb or gluten-free diet, these cookies are easy to prepare and baked to golden perfection, making a guilt-free dessert option.
Ingredients
Wet Ingredients
- 1 ripe avocado (mashed)
- 1/3 cup coconut oil (melted)
- 1/2 cup granulated erythritol or other low-carb sweetener
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup sugar-free chocolate chips
- 1/4 cup chopped dark chocolate (sugar-free or very low sugar)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Avocado: In a medium bowl, mash the ripe avocado thoroughly until smooth and creamy, forming the base of the cookie dough.
- Combine Wet Ingredients: Add the melted coconut oil, granulated erythritol, egg, and vanilla extract to the mashed avocado. Mix well until all wet ingredients are fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the almond flour, coconut flour, baking soda, and salt to ensure even distribution of leavening agents and spices.
- Form Dough: Gradually add the dry ingredients to the wet avocado mixture, stirring until a soft, consistent dough forms.
- Add Chocolate: Fold in the sugar-free chocolate chips and chopped dark chocolate chunks evenly throughout the dough for bursts of chocolate flavor.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading. Flatten each cookie slightly with your fingers or the back of a spoon for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10–12 minutes, or until the cookie edges turn a light golden color, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely and firm up before serving.
Notes
- You can substitute coconut oil with unsalted butter if you are not strictly avoiding dairy for a richer taste.
- For an even lower carb count, omit the chopped dark chocolate and use only sugar-free chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Make sure the avocado is ripe for a smooth texture and optimal flavor.
