If you’re on the lookout for a dessert that feels indulgent but stays true to your low carb lifestyle, the Low Carb Avocado Chocolate Chip Chunk Cookies Recipe is exactly what you need. These cookies bring together creamy, ripe avocado and rich, sugar-free chocolate chunks in a way that’s irresistibly soft, chewy, and just sweet enough to satisfy your cravings without tipping the carb scale. They’re naturally gluten-free, easy to whip up, and perfect when you want a treat that’s both wholesome and decadent. Trust me, once you try these gems, they’ll become your go-to for guilt-free cookie goodness!
Ingredients You’ll Need
This Low Carb Avocado Chocolate Chip Chunk Cookies Recipe uses a handful of simple yet essential ingredients that blend together beautifully for that perfect bite. Each ingredient was chosen not only for its health benefits but also for the texture and flavor it brings to these delightful cookies.
- Ripe avocado: Mashed to creamy perfection, it replaces butter or oil while keeping the cookies moist and tender.
- Coconut sugar: Adds a natural sweetness with a subtle caramel note that balances the rich avocado.
- Large egg: Binds the ingredients together and provides structure to the dough.
- Vanilla extract: Enhances the overall flavor with its warm, aromatic undertones.
- Almond flour: Provides a soft, nutty base that supports the cookie’s chewy texture and keeps it low carb.
- Coconut flour: Adds a slight coconut flavor and helps absorb moisture for perfect consistency.
- Baking soda: Helps the cookies rise slightly for a light, airy texture.
- Salt: Lifts the flavors and balances sweetness so nothing feels overpowering.
- Sugar-free dark chocolate chips: Offers bursts of rich chocolate without the sugar bump.
- Chopped sugar-free chocolate chunks: Give an extra chunky texture and chocolate-filled pockets in every bite.
How to Make Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
Step 1: Prepare Your Oven and Avocado
Begin by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper so the cookies won’t stick and will bake evenly. Next, scoop out a ripe avocado and mash it until smooth; this creamy base is crucial for the moist, tender texture these cookies are beloved for.
Step 2: Combine Wet Ingredients
Into your mashed avocado, add the coconut sugar, egg, and vanilla extract, mixing thoroughly until everything blends into a smooth, uniform batter. This combination forms the sweet and fragrant backbone of the dough, ensuring a lovely rise and rich flavor.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt. Getting these dry components evenly mixed is key since it affects the final cookie’s crumb and helps maintain that perfect low carb count.
Step 4: Combine Wet and Dry
Gradually stir the dry mixture into the wet avocado mix. You want to end up with a soft dough that holds together but isn’t too wet or too dry. This balance makes these cookies wonderfully chewy with just the right thickness.
Step 5: Fold in the Chocolate
Gently fold in the sugar-free dark chocolate chips and chopped chocolate chunks, making sure every bite promises rich, melty chocolate pockets that perfectly contrast the smooth avocado dough.
Step 6: Shape and Bake
Scoop out tablespoon-sized portions onto your parchment-lined baking sheet, spacing cookies about 2 inches apart to allow for slight spreading. Use the back of a spoon to gently flatten each cookie, ensuring even cooking. Pop them in the oven and bake for 10 to 12 minutes, or until the edges are set and lightly golden but the centers remain soft and inviting.
Step 7: Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps firm up the cookies so they hold their shape without losing softness.
How to Serve Low Carb Avocado Chocolate Chip Chunk Cookies Recipe
Garnishes
Top your cookies with a light dusting of cocoa powder or a few fresh mint leaves for a refreshing contrast that elevates each bite. You can also drizzle a little melted sugar-free dark chocolate over the top for an extra touch of elegance and indulgence.
Side Dishes
Pair these cookies with a creamy cup of unsweetened almond milk, a frothy herbal tea, or even a rich espresso to complement the chocolate and avocado flavors beautifully. A scoop of low-carb vanilla ice cream on the side turns it into a stunning dessert experience.
Creative Ways to Present
Arrange these cookies on a rustic wooden board alongside fresh berries and nuts for an inviting snack platter. Alternatively, sandwich a spoonful of your favorite low-carb cream cheese frosting between two cookies for a decadent twist. Wrapping a few individually in parchment and tying with twine makes a charming gift for friends who appreciate good food.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies fresh by storing them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them where they will keep nicely for up to a week without losing that delightful chewiness.
Freezing
If you want to prepare a batch in advance, these cookies freeze wonderfully. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe bag or container. They’ll stay fresh for up to three months and thaw quickly at room temperature when you’re ready for a treat.
Reheating
To enjoy warm cookies anytime, gently reheat frozen or refrigerated cookies in a low oven (around 300°F) for 5 to 7 minutes or microwave for 15 to 20 seconds. This revives their softness and brings out the melty charm of those sugar-free chocolate chunks beautifully.
FAQs
Can I substitute the avocado with something else?
While the creamy avocado is a key ingredient here, you could experiment with mashed banana or pumpkin puree, but keep in mind the carb count and texture will differ quite a bit from the original Low Carb Avocado Chocolate Chip Chunk Cookies Recipe.
Are these cookies suitable for keto diets?
Yes! These cookies are low in net carbs thanks to almond and coconut flours and sugar-free chocolate, making them a great treat for most keto-friendly meal plans.
What type of avocado works best?
Choose a fully ripe, creamy avocado with no brown spots for the best texture and smoothest dough. Under-ripe avocado won’t mash well and could make the cookies dry or lumpy.
Can I use regular chocolate chips instead of sugar-free?
You can, but that will increase the sugar content, which might not fit with a low carb lifestyle. If you want to keep it low carb, sugar-free is the way to go to stay on track.
How do I make sure my cookies don’t spread too much?
Make sure your dough isn’t too wet—almond and coconut flours absorb moisture differently, so measuring carefully and gently flattening the dough on the baking sheet helps keep the cookies nicely shaped.
Final Thoughts
These Low Carb Avocado Chocolate Chip Chunk Cookies Recipe truly deliver on every front: healthiness, flavor, texture, and an easy homemade charm that’s hard to resist. Whether you’re savoring a quiet afternoon treat or sharing with friends, these cookies bring comfort and joy without any carb guilt. I absolutely encourage you to give them a try—you might just find your new favorite cookie that keeps your low carb goals happily intact!
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 dessert option that combines the creamy richness of ripe avocado with sugar-free dark chocolate chips and chunks. Perfect for those following a low-carb or gluten-free diet, these cookies are sweetened naturally with coconut sugar and baked to golden perfection, offering a soft, flavorful treat without the guilt.
Ingredients
Wet Ingredients
- 1 ripe avocado (mashed)
- 1/2 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins
- 1/3 cup sugar-free dark chocolate chips
- 1/3 cup chopped sugar-free chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mash Avocado: In a medium bowl, mash the ripe avocado until smooth, creating a creamy base for the cookie dough.
- Mix Wet Ingredients: Add coconut sugar, egg, and vanilla extract to the mashed avocado, stirring until the mixture is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt to evenly distribute the leavening and flavors.
- Form Dough: Gradually stir the dry ingredients into the wet avocado mixture until a soft, cohesive dough forms without dry patches.
- Add Chocolate: Fold in the sugar-free dark chocolate chips and chunks evenly throughout the dough for pockets of chocolate goodness.
- Portion Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each cookie slightly with the back of a spoon to ensure even baking.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are set and lightly golden, indicating they are cooked through but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Use a fully ripe avocado for the smoothest texture and best flavor integration.
- You can substitute all chocolate chips or all chunks if you prefer one over the other.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
