Name: Low Carb Avocado Chocolate Chip Chunk Cookies (Paleo) Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Paleo
Ingredients: ⅓ cup melted coconut oil or olive oil; 2 large eggs; 1 medium avocado or ⅔ cup mashed avocado; 1 teaspoon lemon juice; ½ cup granulated sugar of choice*; ½ teaspoon salt; 2 cups almond flour; ⅓ cup coconut flour (add 2 tablespoons more if needed); ⅔ cup chocolate chips of choice

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Introduction

If you’re looking for a delicious low-carb treat that satisfies your sweet tooth without the guilt, these avocado chocolate chip chunk cookies are perfect. They combine creamy avocado with rich chocolate chips for a paleo-friendly cookie that’s moist, flavorful, and surprisingly easy to make.

A close-up of a thick, round green cookie with a rough texture, filled and topped with large dark brown chocolate chips scattered unevenly, showing slight golden baked spots on the edges; the cookie is held gently by a woman's hand over a white marbled surface. In the background, there is a white plate with two similar cookies blurred, along with a white mug also out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅓ cup melted coconut oil or olive oil
½ cup granulated sugar of choice*
½ teaspoon salt
2 large eggs
1 medium avocado or ⅔ cup mashed avocado
1 teaspoon lemon juice
2 cups almond flour
⅓ cup coconut flour (add 2 tablespoons more if needed)
⅔ cup chocolate chips of choice

Instructions

Step 1: In a large bowl, mix all ingredients together until the batter is smooth and no longer sticky. If the batter feels sticky, gradually add about 2 tablespoons more coconut flour until you can shape it comfortably with your hands.
Step 2: Chill the cookie dough in the refrigerator for 5-10 minutes until it cools down.
Step 3: Remove the dough from the fridge and scoop about 3-4 tablespoons onto a parchment-lined baking tray, spacing the cookies at least 1 inch apart.
Step 4: Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the cookies are slightly golden on top.
Step 5: Let the cookies cool completely before serving to enjoy the best texture.

Tips & Variations

Use coconut sugar or erythritol as a sugar substitute to keep this recipe paleo and low carb.
Swap the chocolate chips for chopped nuts or dried fruit for added texture and flavor.
If the batter is too dry, add a little more mashed avocado or an extra egg white for moisture.
For a richer flavor, try using dark chocolate chips with at least 70% cocoa.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week or freeze for up to 3 months. To reheat, warm briefly in the oven or microwave until soft.

How to Serve

A close-up view shows a split green cookie held by a woman's hand, revealing its soft, crumbly inside filled with dark chocolate chips embedded throughout. The cookie's exterior is slightly rough with visible chocolate chips on the surface, while the interior shows a moist, dense texture with scattered chips melted slightly. In the background, another whole cookie rests on a white plate on a white marbled surface, all captured in bright natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and coconut flour?

This recipe is designed to be low carb and paleo, so regular flour is not recommended as it will change the texture and carb content significantly.

Will the avocado flavor be noticeable in the cookies?

The avocado blends well with the other ingredients, giving the cookies moisture and richness without a strong avocado taste.