Keto Avocado Cookies
🌟 Why You’ll Love This Recipe
- The texture! Avocado cookies are fudgy and almost creamy, a bit like brownies.
- The flavor! Think deep chocolate flavor, bite after bite. So satisfying.
- Nutritious! Avocado is highly nutritious and considered a healthy fat. Read more about the benefits of avocado here. Healthy cookies? Bring it on!
- Naturally gluten-free, sugar free and keto friendly.
Ingredients
Take a look at our ingredients:
- Avocado – Must be ripe and soft. Buy ripe avocados instead of the ripen-at-home ones.
- Egg – I always use large, room temperature eggs for baking.
- Powdered Sweetener – When I first made the recipe, I used a powdered monk fruit sweetener, which is a 1:1 sugar replacement. Today, I prefer to use allulose.
- Butter and Almond butter – I like the Meridian or PipNuts brands.
- Almond flour – I always use ground almonds, but super-fine almond flour will work just as well.
- Cacao powder – You can use either cacao powder or unsweetened cocoa powder.
- Baking powder & salt – Because ANYTHING chocolate tastes better with salt.
- Sugar free chocolate chips – Both Lakanto and Lily’s are popular brands for sugar free chocolate. If I don’t have any, I use 90% Lindt chocolate.
See the recipe card for full information on ingredients and quantities.
Instructions
It is surprisingly easy to make avocado cookies. Here are the basic steps.
Scroll down to the recipe card for detailed instructions.
STEP 1
Melt the chocolate chips in a heat proof bowl on a medium heat over a pan filled with a little water.
STEP 2
Blend all the cookie dough ingredients in a food processor until smooth. Scrape the sides a couple of times with a spatula to incorporate everything into a smooth dough.
STEP 3
Scoop the cookie dough into balls and place on a parchment paper lined baking sheet. Level with a spatula to form cookies. Bake in the preheated oven until just a slight jiggle remains in the centre.
STEP 4
Meanwhile, melt the chocolate and coconut oil for the drizzle.
Step 6: Drizzle the chocolate over cooled cookies and place in the fridge to set.
Katrin’s Top Tip
DON’T BE TEMPTED TO OVERCOOK the cookies! Remove them from the oven when they are still jiggly in the centre.
This way, they have a moist and fudgy texture.
Recipe Variations
Dairy-free avocado cookies: Use coconut oil instead of the butter.
No almond butter: Replace the almond butter with peanut butter or any other nut or seed butter.
Prefer coconut flour? Use 1 to 1 ½ tablespoons of coconut flour instead of the almond flour.
For an extra indulgent version, add a handful of sugar free chocolate chips into the batter!