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This indulgent avocado chocolate chip cookie turns a healthy fruit into an amazing snack that hits the sweet spot while staying paleo and gluten-free. The avocado makes them super moist without needing tons of oil, so you can enjoy each bite without the guilt.
I came up with these cookies when trying to make treats that my family members with gluten problems could actually enjoy. They've now turned into our Sunday family thing, with everyone jumping in to mash up avocados and sneakily grab chocolate chips.
What You'll Need
- Coconut oil or olive oil: Balances fat content with the avocado try to get unrefined kinds for better taste
- Granulated sugar of choice: Lighter sugars such as raw cane or honey powder don't darken the cookies
- Sea salt: Brings out all the sweet and chocolate flavors go with fine grain to mix in better
- Large eggs: Gives structure and holds everything together organic ones work great
- Medium ripe avocado: Our hidden hero pick ones that give a little when you push them
- Lemon juice: Stops the avocado from turning brown and adds a hint of freshness
- Almond flour: Makes them nice and soft get the blanched fine kind for best results
- Coconut flour: Helps soak up moisture tweak the amount for just the right dough feel
- Chocolate chips: Adds that rich chocolate taste get dairy free ones if you're strict paleo
How To Make Them
- Mix The Wet Stuff:
- Stir melted coconut oil, sugar and salt until smooth, then put in eggs one by one, mixing well each time. Smash the avocado with lemon juice until it's totally creamy before adding to your wet mix. Take care to get rid of all green bits for the best look and texture.
- Put In Dry Ingredients:
- Gently mix in almond flour and coconut flour until just combined. Your dough should stick together when pressed but not be too sticky. If needed, slowly add those extra 2 tablespoons of coconut flour until you can shape the dough without it sticking to your hands.
- Add The Chocolate:
- Lightly stir in chocolate chips so they're spread out evenly. Don't overmix or you'll mess up the dough structure, but make sure there's chocolate in every bite.
- Cool The Dough:
- Let your cookie dough sit in the fridge for 5-10 minutes. This step helps flavors come together and makes the dough firmer for shaping. Cold dough also won't spread too much while baking.
- Form And Bake:
- Use a cookie scoop or spoon to drop 3-4 tablespoons of chilled dough onto a parchment-lined cookie sheet. Keep cookies at least 1 inch apart for some spreading. Bake at 350°F for just 15 minutes until the edges turn golden but centers stay soft.
- Let Them Rest:
- Don't rush to move them—let cookies cool fully on the baking sheet to help them set up right. This waiting step keeps them from falling apart.
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My family really goes crazy for the big chocolate chunks mixed with the gentle sweetness of the cookie. Even my daughter, who runs away from anything green, gobbles these up with no clue about the nutrition powerhouse she's eating.
Finding Just The Right Avocado
Getting these cookies right starts with picking the right avocado. You want one that gives a little when you press it but isn't mushy. A good ripe avocado has smooth, creamy insides that mix into your dough without leaving green flecks. If your avocados are too hard, put them in a paper bag with a banana overnight to speed things up. Don't use overripe avocados with brown spots—they'll make your cookies taste funny.
Different Sweet Options
The recipe says to use light colored sweeteners so your cookies look nice, but you've got lots of choices based on what you like. Regular raw cane sugar works great, and honey powder adds nice floral hints. If you're doing keto, monk fruit sweetener can swap in at the same amount and keeps the cookies looking light. You can try coconut sugar too, but your cookies will come out darker with a hint of caramel taste. For a lower sugar impact, granulated allulose is awesome and doesn't have that weird cooling feeling some fake sugars do.
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Ways To Enjoy Them
These yummy cookies taste best when they're still a bit warm with a glass of almond milk or coconut milk on the side. For a fancy dessert, put some dairy-free vanilla ice cream between two cookies to make a sandwich. When you've got company over, set them out on a plate with fresh berries to make them look extra special. They aren't too sweet, so they go perfectly with afternoon tea or coffee when you want a little pick-me-up that won't send you into sugar overload.
Frequently Asked Questions
- → What’s the trick to the perfect dough?
If it’s too sticky, stir in 2 extra tablespoons of coconut flour until it’s firm enough to shape easily by hand.
- → Can I swap avocado for something else?
Yes, you can use mashed banana instead, but it’ll give the cookies a slightly different flavor and softness.
- → What kind of chocolate should I choose?
Go with dark or semi-sweet chips for the best bold flavor. But feel free to use your favorite kind.
- → Can I tweak this to make it low-carb?
Definitely! Replace the sweetener with a keto-friendly option like stevia or monk fruit, following the package’s guide.
- → What’s the best way to store them?
Keep them in an airtight container for 3 days at room temperature, or refrigerate for up to a week.