If you’ve been on the lookout for an irresistibly fudgy bite that ticks all the right boxes—sweet, healthy, and indulgent—you’ll be absolutely delighted by these Low Carb Avocado Chocolate Chip Chunk Cookies. Imagine the creaminess of ripe avocado infused into each bite, combined with rich cocoa and melty chocolate pockets, all without the guilt of excess carbs or sugar. These cookies are the perfect treat when you want something comforting but still want to stick to your wellness goals, and the texture is so swoon-worthy, you’d never guess they’re made with avocado!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these cookies is how they turn simple, wholesome ingredients into a treat that feels utterly decadent. Each ingredient plays a crucial role in creating the signature texture and deep chocolate flavor of Low Carb Avocado Chocolate Chip Chunk Cookies.
- Avocado: Provides a luscious, creamy base while keeping the cookies moist and full of healthy fats.
- Granulated erythritol or monk fruit sweetener: Delivers the perfect sweetness without any added sugar or carbs.
- Egg: Gives the cookie dough structure and a tender crumb.
- Vanilla extract: Adds a warm, subtle aroma and enhances the cocoa notes.
- Almond flour: Keeps these cookies gluten-free and adds a delicate nuttiness.
- Unsweetened cocoa powder: Deepens the chocolate flavor and gives the cookies true brownie-like character.
- Baking soda: Offers just enough lift for soft, puffy centers.
- Salt: Balances sweetness and sharpens flavors.
- Sugar-free chocolate chips or chunks: Melts into gooey pools that make every bite feel extra special.
How to Make Low Carb Avocado Chocolate Chip Chunk Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C) to create the perfect environment for cookie baking. Line a baking sheet with parchment paper so the Low Carb Avocado Chocolate Chip Chunk Cookies slide off without sticking, and cleanup stays a breeze.
Step 2: Mash and Mix the Wet Ingredients
In a medium mixing bowl, mash your ripe avocado until it’s totally smooth—no big lumps! Whisk in the granulated erythritol or monk fruit sweetener, crack in the egg, and add the vanilla extract. Stir until the mixture turns silky and well-combined, which forms the lush, creamy base of your cookies.
Step 3: Combine the Dry Ingredients
Grab a separate bowl and gently mix together the almond flour, unsweetened cocoa powder, baking soda, and salt. This ensures every bite of Low Carb Avocado Chocolate Chip Chunk Cookies is evenly flavored and perfectly textured.
Step 4: Bring it All Together
Gradually add your dry mixture into the wet avocado blend. Stir just until the dough comes together—be careful not to overmix! You’ll notice a soft, chocolatey dough that smells absolutely amazing at this stage.
Step 5: Add the Chocolate Chips or Chunks
Now comes the best part: fold in those sugar-free chocolate chips or chunks. Each cookie will get plenty of melty, gooey pieces. If you want a little extra, feel free to add a few more on top before baking!
Step 6: Scoop and Shape the Cookies
Use a tablespoon or small cookie scoop to portion out the dough onto your prepared baking sheet. Space each scoop about 2 inches apart. Gently flatten them with your fingers or the back of a spoon for even baking.
Step 7: Bake to Soft Perfection
Pop the tray into the oven and bake for 10 to 12 minutes. The cookies should look set around the edges but remain deliciously soft in the center. Let them rest on the baking sheet for about 5 minutes before moving to a wire rack—they’ll continue to firm up as they cool.
How to Serve Low Carb Avocado Chocolate Chip Chunk Cookies
Garnishes
A sprinkle of flaky sea salt just as the cookies emerge from the oven elevates the chocolate notes and creates a bakery-worthy finish. For an extra pop of color and texture, you might also add a dusting of cocoa powder or a quick drizzle of melted sugar-free chocolate across the tops.
Side Dishes
These cookies pair beautifully with a creamy almond milk latte, a glass of unsweetened coconut milk, or even a scoop of low-carb vanilla ice cream for a dreamy dessert duo. Their fudgy texture means they’re also lovely alongside a bowl of fresh berries, balancing richness with natural tartness.
Creative Ways to Present
Try stacking a few Low Carb Avocado Chocolate Chip Chunk Cookies and tying them with baking twine for a sweet edible gift. They also shine on a festive dessert board with strawberries, nuts, and more sugar-free chocolate. For a dinner party, arrange the cookies in a circle and top each with a tiny mint leaf or berry—guests will be instantly charmed.
Make Ahead and Storage
Storing Leftovers
Pop your cooled Low Carb Avocado Chocolate Chip Chunk Cookies into an airtight container and store them in the fridge for up to 5 days. They’ll maintain their wonderfully chewy texture and deep flavor throughout the week—if they last that long!
Freezing
Freezing these cookies is effortless. Lay them in a single layer on a baking sheet until solid, then transfer to a zipper bag or lidded container. Label with the date so you can snack on a fresh Low Carb Avocado Chocolate Chip Chunk Cookie anytime you crave one, for up to 2 months.
Reheating
For that fresh-from-the-oven experience, microwave a cookie for about 10 seconds to enjoy gooey chocolate and a soft, warm bite. If you’re reheating a batch, a few minutes in a 300°F oven will bring them right back to peak deliciousness.
FAQs
Can I use coconut flour instead of almond flour?
Yes, you can substitute part or all of the almond flour with coconut flour, but keep in mind coconut flour is much more absorbent. Start with half the amount and adjust for dough consistency. This will give the cookies a firmer texture and a hint of coconut flavor.
Will the cookies taste like avocado?
Not at all! The cocoa powder and chocolate chips completely mask the avocado flavor. Instead, you’re left with ultra-moist, rich Low Carb Avocado Chocolate Chip Chunk Cookies without any “green” taste.
Can I use regular chocolate chips?
Absolutely! If you’re not strictly low-carb, feel free to use any chocolate chips or chunks you love. Just be aware that it will increase the sugar and carb content of the cookies.
How do I tell when the cookies are done?
The edges should look set but the centers will still be slightly soft when you take them out. They’ll firm up beautifully as they cool, creating that perfect soft-baked, brownie-like center.
Can I double this recipe?
Definitely! Double all ingredients, and bake in batches if needed. These cookies are so delightful, making a bigger batch is always a great idea for sharing or freezing for later.
Final Thoughts
If you’ve ever dreamed of a cookie that’s as nourishing as it is satisfying, you owe it to yourself to try these Low Carb Avocado Chocolate Chip Chunk Cookies. The combination of creamy avocado, rich chocolate, and soft, fudgy centers promises to surprise and delight everyone who takes a bite. Give them a try—you might just discover your new favorite homemade treat!
Print
Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Diet: Vegetarian
Description
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
Avocado Mixture:
- 1 ripe avocado (mashed, about ½ cup)
- ½ cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1¼ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional:
- ½ cup sugar-free chocolate chips or chunks
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the avocado mixture: In a medium bowl, mash the avocado until smooth. Whisk in the sweetener, egg, and vanilla extract until well combined.
- 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.
- Add chocolate chips: Fold in the chocolate chips or chunks.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
