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
Scale
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.
