Fudge-like keto avocado chocolate cookies are a great way to use avocado in place of butter. The cookies are baked with almond flour making them gluten free too.
Although I am a big fan of butter, I had read how avocado can be used to replace it in cooking so thought I would give it a try. The result was a soft, brownie like cookie after 30 minutes in the oven. They were better the next day so a bit of will power is needed not to eat them all when they are out of the oven.
Since the mixture was very moist, I think you could possibly make this vegan by omitting the egg and it would firm up the cookie. I was also making some ice cream and made a cookie ice cream sandwich out of the last two. Delicious. I kicked myself for not doing it when I had more cookies left, as they were perfect for an ice cream sandwich!
How To Make Avocado Chocolate Cookies
Make sure you use a soft, ripe avocado. If it is a bit firm, wait a day or two. Mash up the avocado until the mixture is smooth.
Add the remaining ingredients and mix until you have a soft dough. This can be mixed by hand or in a food processor. A food processor is quicker and you will get a smoother mixture.
Place balls of the dough on parchment paper and press down to bake. The avocado chocolate cookie mixture will not spread out.
Add the remaining ingredients and mix until you have a soft dough. This can be mixed by hand or in a food processor. A food processor is quicker and you will get a smoother mixture.
Place balls of the dough on parchment paper and press down to bake. The avocado chocolate cookie mixture will not spread out.
Other Low Carb Avocado Desserts
Avocado Chocolate Gingerbread Mousse
Keto Avocado Chocolate Cookies
Ingredients
- 1 avocado ripe
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup cocoa powder unsweetened
- ½ cup erythritol
- 2 tablespoons coconut oil
- ½ teaspoon salt
Instructions
- Preheat the oven to 180C / 350F degrees.
- Mash up the avocado until smooth.
- Add the erythritol, coconut oil and the egg.
- Blend until smooth.
- Add the remaining ingredients and mix well.
- Line a baking tray with parchment paper.
- Roll little balls of the cookie mixture and place onto the baking tray. Slightly flatten.
- Bake for 30 minutes.
Notes
Nutrition
Tina
Moist and delicious! Thanks for sharing.
Angela Coleby
Glad you enjoyed them!
Francesca Reinking
My neighbor has an avocado tree and he has graciously given me some. They are the largest avacado not the small wrinkled kind. My question is how much avacado meat do I need to make the cookies. I am positive there is too much so if I were to process it then measure, how much would I need?
Angela Coleby
The local avocados where I live are huge too , so I have an idea about the size you are referring too. I would say about half a large one.
Rosemary
Is there a print facility for this recipe please?
Elizabeth
I just made these for the second time. The first batch burned, but were still edible though a bit on the dry side. The second batch came out much better. I added a little butter, maybe 2 tsp, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, chopped walnuts, 2T flaxseed. Baked at 350 for 25 minutes. My husband likes them, even after I told him about the avocado.
Angela Coleby
Yum! I'd have to lie about the flaxseed to my husband! Let them eat first, then tell them what was in it!
Elizabeth
Hahaha, he doesn't know what a flax seed is.
Pam
These are so yummy .....my kids love them .... Can't even tell they have almond flour and avocado. You have some yum oh recipes ..... Loyal fan for life:)
Divalicious
Awwwh! Pan, you've made my weekend! Glad you enjoy the recipes and thanks for popping by! Happy baking x
Divalicious
It is tempting to leave the cocoa powder out just to see what they bake like though! Perhaps flavour them with lime? hmmmm..might have to have another play around with these!
Lauren Lane
wow these look great!! i love unique ways to sneak avocados into my husbands diet...haha
Divalicious
LOL! I try the same with various things too! After sneaking avocado into a chocolate pudding, he now tolerates it in a salad! Keep it up! 😉