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Gluten FreeDairy FreeLow CarbVegetarianPaleo
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 Cheesecake
Avocado Truffles
Avocado Chocolate Gingerbread Mousse
Keto Avocado Chocolate Cookies
Angela Coleby
Rich fudge-like cookies made with avocado are a low carb treat.
4.75 from 4 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 12 cookies
Calories 97 kcal
Ingredients
- 1 avocado ripe
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 egg
- ½ cup cocoa powder unsweetened
- ½ cup monkfruit sweetener or other low carb sweetener
- 2 tablespoons coconut oil
- ½ teaspoon salt
Instructions
Preheat the oven to 180C / 350F degrees.
Mash up the avocado until smooth.
Add the low carb sweetener, 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
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1cookieCalories: 97kcalCarbohydrates: 5gProtein: 3gFat: 9gFiber: 3g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
Ronda
I went exactly by the recipe and after 15-18 minutes starting smelling something burning took cookies out bottoms was burnt 🥲 not sure what went wrong and was so excited to try
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Angela Coleby
Oh dear. I wonder if your oven in a fan oven?
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Tammy Lee
What other sweetness could I substitute and in what amount?
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Angela Coleby
Allulose or Swerve can be used at the same volume.
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Mary Ann Hoeft
Love this recipe. The cookies are so moist. My family loves these cookies. Thank you for sharing.
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Angela Coleby
Delighted you enjoyed the cookies!
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Jenniffer
I just made these and im not sure what i did wrong but i added the ingredients the way it said in the recipe, but when i went to mix everything together at the end, my avocado made small hard chunks in it. It was after i added coconut oil. The taste was ok but i only left them in 2o minutes and they went kind of hard. Can you let me know what i did wrong. Thank you.
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Angela Coleby
I wonder whether the avocado was mashed enough? I'm going to make another batch today to check if this happens and will revert.
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Baker Marla
How much mashed avocado, in measurements? 4 Tbsp, 1/2 cup, 1 cup, etc? Avocados are all different sizes.
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Angela Coleby
About 5 oz
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Diana
These look delicious, but can I substitute the coconut oil with avocado or olive oil?
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Angela Coleby
I would lean towards avocado oil as a swap as it's lighter in taste.
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Hana
Would you know if this could work with coconut flour instead of almond flour?
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Angela Coleby
Yes is will but reduce the volume to about 1/2 cup coconut flour.
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Sarah
Angela,
I made them with a scant 1/2 cup maple syrup and they worked! Nice texture and dark chocolate flavor. My son declared them "perfect"! So fun to have something new! Thank you for sharing.Reply
Angela Coleby
I am so happy that they worked out for you! You've made my night. Thank you!
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Sarah
Due to diet restrictions, my son can have only honey or maple syrup as sweeteners, which can make baking difficult! The rest of the ingredients look great, but I can't use the granulated sugar substitute. Have you ever tried these with a liquid sweetener? Thanks!
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Angela Coleby
I've not tried them with a liquid sweetener but think it should work as the texture of the cookies is because of the avocado.
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Tina
Moist and delicious! Thanks for sharing.
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Angela Coleby
Glad you enjoyed them!
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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?
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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.
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Rosemary
Is there a print facility for this recipe please?
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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.
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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!
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Elizabeth
Hahaha, he doesn't know what a flax seed is.
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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:)
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Divalicious
Awwwh! Pan, you've made my weekend! Glad you enjoy the recipes and thanks for popping by! Happy baking x
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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!
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Lauren Lane
wow these look great!! i love unique ways to sneak avocados into my husbands diet...haha
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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! 😉
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