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
Scale
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.
