Description
These Low Carb Avocado Chocolate Chip Chunk Cookies are a delicious and healthy twist on traditional cookies. Perfect for those watching their sugar and carb intake, these cookies use ripe avocado for moisture and healthy fats, almond flour for a gluten-free base, and sugar-free chocolate chips for a guilt-free indulgence. Soft, slightly fudgy, and easy to make, they’re an ultimate dessert treat that fits keto and low carb lifestyles.
Ingredients
Scale
Wet Ingredients
- 1 ripe avocado, mashed (about 1/2 cup)
- 1/2 cup granulated erythritol or monk fruit sweetener
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- optional: 1 tablespoon unsweetened cocoa powder for richer chocolate flavor
Add-ins
- 1/2 cup sugar-free dark chocolate chips or chunks
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix wet ingredients: In a medium bowl, combine the mashed avocado, granulated erythritol or monk fruit sweetener, large egg, and vanilla extract. Stir until the mixture is smooth and uniformly combined.
- Whisk dry ingredients: In a separate bowl, whisk together the almond flour, baking soda, salt, and optional cocoa powder if using. This ensures even distribution.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet ingredients. Stir until a cohesive cookie dough forms. Be careful not to overmix.
- Add chocolate chips: Gently fold in the sugar-free dark chocolate chips or chunks, ensuring they are evenly distributed without breaking them.
- Portion the dough: Using a tablespoon, scoop dollops of dough onto the prepared baking sheet, keeping them about 2 inches apart to allow for spreading.
- Flatten cookies: Slightly flatten each cookie with your fingers or the back of a spoon to help them bake evenly and achieve the perfect cookie shape.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the cookie edges are set and the tops look dry. Avoid overbaking to keep the fudgy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These cookies have a soft and slightly fudgy texture; for crunchier edges, bake an additional 1 to 2 minutes.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies in an airtight container; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
