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
Scale
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
