Gluten Free/ Low Carb/ Paleo/ Snacks

Avocado Chocolate Cookies (Almond Flour)

avocado chocolate cookies

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 end 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.  

 

avocado chocolate cookies

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!

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Make sure you use a soft, ripe avocado.  If it is a bit firm, wait a day or two.

 

INGREDIENTS

1 ripe avocado

1 cup almond flour

1 tspn baking powder

1/4 tspn salt

1/2 cup cocoa powder

1/2 cup erthyritol or other sugar substitute

2 tblpsn coconut oil

1 egg

avocado chocolate cookies

METHOD

  • Preheat the oven to 180C / 350F degrees.
  • Mash up the avocado until smooth.
  • Add the erthyritol (or sugar substitute), coconut oil and the egg.
  • Blend until smooth.
  • This green mixture will become chocolate cookies!

    This green mixture will become chocolate cookies!

  • 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.

avocado chocolate cookies

  • Bake for 30 minutes.
  • Eat and enjoy!

avocado chocolate cookies

Makes 12 Cookies

Nutritional Info per cookie – 97 Calories, 9g Fat, 3g Protein, 5g Total Carbs, 3g Fibre, 2g Net Carbs

avocado chocolate cookies

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16 Comments

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    Rosemary
    September 1, 2018 at 12:09 pm

    Is there a print facility for this recipe please?

  • Reply
    Elizabeth
    February 4, 2017 at 4:19 pm

    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.

    • Reply
      Angela Coleby
      February 4, 2017 at 4:22 pm

      Yum! I’d have to lie about the flaxseed to my husband! Let them eat first, then tell them what was in it!

      • Reply
        Elizabeth
        February 4, 2017 at 7:07 pm

        Hahaha, he doesn’t know what a flax seed is.

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    Pam
    August 15, 2015 at 9:42 pm

    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:)

    • Reply
      Divalicious
      August 15, 2015 at 10:16 pm

      Awwwh! Pan, you’ve made my weekend! Glad you enjoy the recipes and thanks for popping by! Happy baking x

  • Reply
    ediblethings
    April 2, 2014 at 8:26 pm

    Oh diva, what lovely cookies! I’ve also been reading about avocado as a butter substitute, and I think you’re right, you can make them vegan without the egg. I think it’s almost a shame that you lose the colour, though. Green cookies could be fun

    • Reply
      Divalicious
      April 3, 2014 at 9:17 am

      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!

  • Reply
    Lauren Lane
    April 2, 2014 at 12:05 pm

    wow these look great!! i love unique ways to sneak avocados into my husbands diet…haha

    • Reply
      Divalicious
      April 2, 2014 at 4:08 pm

      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! 😉

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