Chocolate Avocado Almond Flour Cookies
I love dessert. Plain and simple. I love to indulge in the unchanged, real & raw treats, but I also love to mess around in the kitchen and make healthier substitutions. I’ve tried a lot of different dessert recipes that have vegetables and chocolate in them; brownies with spinach, cupcakes with zucchini, chocolate cake with squash. Some are pretty dang good, but most are OK. Trust me on this though, these Double Chocolate Almond Flour Avocado Cookies are the real deal. I mean, who doesn’t love chocolate and cookies, not to mention they are some of the most delicious gluten free almond flour cookies out there, just give them a try and see!
“this green fruit is a goldmine of nutrients that affect brain health”
- Monounsaturated Fats
- Vitamin K
- Avocado-for butter.
- Coconut sugar- for sugar. (Some people have pointed out that coconut sugar is still sugar. I couldn’t agree more. It is, however, un-refined which means that it contains all the vitamins and minerals, as opposed to refined sugars, where everything but the sugar has been removed.)
- Eggs – Help bind and emulsify the ingredients together. *see recipe for vegan version.
- Dark Cocoa powder- Can you say chocolate!?
- Dark chocolate – And more chocolate! I prefer using chocolate with a high cocoa content, but could use semi-sweet or milk chocolate.
- Baking soda- chemical leavening agent that helps the cookies rise
Chocolate Avocado Cookies | Gluten Free
Yield: 12 cookies
- 1/2 cup avocado flesh (ripe, but not brown)
- ½ cup Honeyville organic coconut palm sugar
- 1 egg *(substitute flaxseed meal for vegan)
- ½ cup dark cocoa powder
- 1/4 cup & 1 Tbsp almond flour
- 1/2 oz dark chocolate chunks (I used 85% cocoa)*
- ½ tsp. baking soda (gluten free)
- Preheat oven to 350° F.
- In a bowl using a hand mixer, mix together avocado and coconut sugar until smooth. Add in the egg and almond flour.
- Mix in the cocoa powder and baking soda.
- Stir in chocolate chunks.
- Using cookie dough scoop place dollops of cookie dough on a baking sheet with parchment paper.
- Bake for 8 minutes or until the cookies don’t stick as much to the paper as they did before baking.
- Cooldown. Store in an airtight container in the fridge.
*Could use semi-sweet mini chocolate chips instead
Hi, I’m Marisa Christensen! A certified personal trainer and soon-to-be Registered Dietitian Nutritionist (RDN). I’m a lover of health, wellness, travel, and happiness sharing my tips and tricks for a balanced lifestyle, and affordable travels. I provide nutrition and fitness services while inspiring you to eat happily, and live fully.