Chocolate avocado cookies are healthy fudgy chocolate cookies made of 5 simple ingredients 100 % gluten free + low carb + paleo. An amazing 7 g of protein to keep you fuel for longer.
Scroll to the bottom to get right into preparation!
CHOCOLATE AVOCADO COOKIES – 5 INGREDIENTS RECIPE
- Avocado – What a surprise! always choose ripe avocado and make sure you process it with the liquid sweetener to get a creamy avocado paste and avoid any bites in your cookies
- Nut butter – I love my peanut butter but I also make those with almond butter or cashew butter and it is as delicious ! Any nut butter works in this recipe, simply make sure you are using a fresh runny nut butter. Old nut butter gets hard and makes recipe fail because it does not add enough healthy fat from the nuts. We used Peanut Butter from Sprouts Market.
- Egg –use a chia egg if you are vegan see recipe note for details.
- Liquid sweetener – Any sweetener will work well like maple syrup, honey, agave.
- Cocoa powder – Of course we’re using Okyrie Royale Chocolat. Get yours HERE
- Optional ingredients I highly recommend : vanilla extract, dark chocolate chips – I used some liquid stevia drops, if you want a sweeter cookie!
MOIST STICKY COOKIE BATTER
So yes, that batter is moist and sticky more like brownie batter than regular cookie batter. That is why I recommend to use:
- a bowl of warm water – use 2 spoons to sample out the batter and dip the spoons into that bowl of hot water to prevent the batter to stick too much to the spoons
- a silicon spoon/spatula – use silicon spoon to flatten the cookie easily into cookie shape. Same slightly dip into hot water before and this will help you create the most beautiful cookies without any problem.
FUDGY AS A BROWNIE HANDY AS A COOKIE!
That is the recipe you want if you can’t choose between a brownie or a cookie. Those chocolate avocado cookies are the most delicious fudgy chocolate cookie EVER! It has a slight avocado taste that you can easily cover by adding few extra drops of liquid stevia – see recipe notes. My kids love them even with not adding any extra stevia drops. The texture is just amazing!
- 1 ripe avocado about 1/2 cup mashed avocado
- 1/4 cup natural maple Flavored Sugar-Free Syrup or maple syrup (if not low carb)
- 1/2 cup nut butter, peanut butter or almond butter (if paleo)
- 1 egg or chia egg if vegan
- 1/2 cup Okyrie Royale cocoa powder
- 1/4 cup dark chocolate chips, no sugar added or choose your favorite one
- 1 teaspoon vanilla extract
- 2-3 drops liquid stevia drops
Preheat oven to 180 C (360F)
Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick to the paper. Set aside.
In a food processor, with the S blade attachment, add ripe avocado and sugar free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
Stop, add egg, nut butter and cocoa powder. Process again for 30 seconds. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps.
Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky that is what you want. Stir in chocolate chips and vanilla – if used.
Combine with a spatula until the chocolate chips are evenly incorporated. Test the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine and my kids love them but if you have a sweet tooth I recommend few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
Prepare a small bowl with warm water, dip a spoon in the water and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter to stick too much to your spoon.
Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon. Use a silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won’t stick onto silicon which makes it easier to spread.
Repeat until you form 6 jumbo cookies. Those cookies won’t spread so you don’t need to leave more than half thumb space between each.
Sprinkle extra chocolate chips on top of each cookies if you like.
Bake for 12-15 minutes or until the centre is set.
Cool down 5 minutes on the baking sheet then transfer onto a cooling rack to cool down.
Store the cookies in the fridge for up to 5 days in an airtight container.
Low carb/sugar free: make sure you are using natural maple Flavored Sugar-Free Syrup and sugar free chocolate chips.
Vegan option: swap egg for a chia egg. Combine 1 tablespoon of chia seeds with 3 tablespoons of water. Sit for 15 minutes then use as an egg in the cookie batter.
Nut free options: replace nut butter with sunflower seed butter.