Low Carb Avocado Chocolate Chip Chunk Cookies (Paleo) Recipe
These Low Carb Avocado Chocolate Chip Chunk Cookies are a delicious, paleo-friendly treat that combines creamy avocado with rich chocolate chips for a moist, flavorful cookie. Made with almond and coconut flours, these cookies are gluten-free and perfect for those looking for a healthier, low-carb dessert option without sacrificing indulgence.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, Gluten Free, Low Carb
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- ⅓ cup melted coconut oil or olive oil
- 2 large eggs
- 1 medium avocado or ⅔ cup mashed avocado
- 1 teaspoon lemon juice
Dry Ingredients
- 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
Instructions
- Mix Ingredients: Combine all the ingredients together in a bowl until the batter is smooth and no longer sticky. Ensure you can shape the batter in your hands; if it’s sticky, incorporate about 2 more tablespoons of coconut flour to achieve the right consistency.
- Chill Dough: Refrigerate the cookie dough for 5 to 10 minutes until it cools and firms up slightly, which helps with shaping the cookies.
- Prepare for Baking: Remove the dough from the refrigerator and scoop approximately 3 to 4 tablespoons of dough per cookie onto a parchment-lined baking sheet. Space the cookies at least 1 inch apart to prevent them from spreading together.
- Bake: Bake the cookies in a preheated oven at 350°F (175°C) for about 15 minutes, or until the tops are lightly golden and the cookies are set.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving to ensure they firm up and develop their best texture.
Notes
- You can use coconut sugar, erythritol, or your preferred granulated sugar substitute for a low-carb version.
- If the dough feels too sticky, adding extra coconut flour helps create a manageable dough.
- These cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a nut-free variation, try substituting almond flour with a seed flour blend, adjusting moisture as needed.
- Lemon juice brightens the avocado flavor and helps prevent browning.
Keywords: low carb cookies, avocado chocolate chip cookies, paleo cookies, gluten free dessert, healthy baking, almond flour cookies
