Chocolate Avocado Cookies (Keto, Vegan)
These Keto Chocolate Avocado Cookies with chocolate chips are healthy 5-ingredient avocado peanut butter cookies with only 5.5 grams of net carbs per serving!
These easy keto chocolate cookies are healthy 5-ingredient cookies with only 5.5 grams of net carbs per serving to satisfy your sweet tooth on a keto diet.
Bonus, they are also vegan! Therefore, they can be included in a vegan keto diet. Read more about the egg-replacement options below.
How To Make Keto Chocolate Avocado Cookies
As I mentioned before, these avocado cookies are very to make!
You will need a food processor or blender to pulse the ripe avocado along with the liquid sweetener into a creamy smooth puree.
Mashing the avocado with a fork would leave avocado lumps in the cookie batter, and it wouldn’t taste good.
Let’s see the 5 basic ingredients you need to make these delicious keto chocolate cookies.
- Avocado – pick ripe avocados to make sure they bring a neutral taste. Young avocados can be somewhat bitter and harder to mash. Overripe avocados can have a very unpleasant taste, even just a couple of days past their best. To know if an avocado is ripe, remove the stem and check that the flesh under it is a vibrant green.
- Sugar-Free Maple Syrup – Opt for a liquid sweetener made with maple flavors and erythritol.
- Peanut Butter – choose natural peanut butter. Many commercial brands add oil and sugar, but you can also make your own peanut butter with this recipe.
- Egg – choose a free-range egg. If vegan, opt for a chia seed egg, it works in this recipe!
- Unsweetened Cocoa Powder – Make sure to find pure, unsweetened cocoa powder.
Is Avocado Keto?
Avocado is a good keto-friendly vegetable. It does contain 9 grams of carbs but 7 grams of fiber. This leaves only 2 grams of net carbs!
Plus, avocado is a great helper to reach your macro with 15 grams of good fat per 100 grams.
An easy way to check if your avocado is ripe is to remove the top stem or cap of the avocado. A ripe avocado has an easy-to-remove cap with a light green color underneath.
Another way to check avocado ripeness is the skin color. Ripe avocados have darker skin and a rougher texture.
Give a gentle squeeze to the fruit, and it should be firm and slightly tender. If too soft, your avocado is too ripe and will show dark spots.
Choosing The Peanut Butter
To make these cookies fudgy and soft, use peanut butter – or any other nut or seed butter.
Make sure to choose natural peanut butter. While natural peanut butter made with only peanuts is perfectly keto-friendly, many processed peanut butter brands add sugar and glucose to the jar!
It is also important to use fresh runny nut butter. Old nut butter gets hard and makes recipes fail because it does not add enough fat from the nuts.
Making A Vegan Chia Egg
To make a chia egg as an alternative to the chicken egg, you need to combine one tablespoon of chia seeds with 3 tablespoons of water.
Set aside for 10 minutes until an egg-like texture forms.
Use as an egg in this recipe to create vegan avocado cookies.
The texture of the vegan avocado chocolate chip cookies is less fudgy but still delicious.
What Is The Best Sweetener For Diabetics?
Sugar-Free Maple Syrup is generally made with Monk fruit extract, stevia, and a dissolved crystal sweetener like erythritol. It contains no carbs; no calories, and it is natural.
Therefore, this option is the best liquid sugar-free sweetener for people with diabetes or anyone on a keto diet.
Other great diabetes-friendly sweeteners are sugar-free crystal sweeteners made of a combo of stevia and erythritol (or monk fruit) or stevia drops.
Read more about keto-friendly sweeteners and find out my top-4 sweeteners for the keto diet!
Adding Chocolate Chips
This is optional, but if you love chocolate chip cookies, adding a handful of sugar-free chocolate chips to your avocado cookies will make them even better.
You can make your own sugar-free chocolate chips easily following my recipe or buy some from the store.
Make sure they are made with a diabetic-friendly sugar-free sweetener like Monk fruit or erythritol – not Maltitol.
Making The Cookie Batter
To make the Avocado Cookie batter, combine the avocado pulp with the liquid sweetener in the bowl of a food processor.
Process it for 30 seconds to turn the avocado into a smooth puree with no lumps.
Next, add the egg, peanut butter (or almond butter), and unsweetened cocoa powder, and process the batter again on the high-speed setting.
There might be some unmixed cocoa powder lumps on the sides of the bowl, so use a spatula to scrape the edges.
Add the optional chocolate chips and vanilla at this point and combine it with a silicone spatula.
Adjust the sweetness of the batter with extra liquid sweetener if necessary.
Forming The Cookies
Form the cookies with a pair of tablespoons to scoop out the batter and press it on a cookie sheet lined with lightly oiled parchment paper.
To make the dough stick less to the spoons, dip them in a bowl of hot water.
Flatten the cookies with a spoon or silicone spatula and form 6 jumbo cookies.
Preheat the oven to 350°F (180°C).
When the oven is at temperature, place the cookie sheet on the middle rack.
Let them bake for 12 to 15 minutes. You know they’re ready when they have darkened.
Let them cool down for 5 minutes on the cookie sheet out of the oven before transferring them to a cooling rack for another 20 minutes of cooling.
These Chocolate Avocado Cookies can be stored in the fridge for up to 5 days in an airtight container.
Because they contain avocados, it’s better not to keep them at room temperature.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
One cup of pureed avocado contains only 5 grams of net carbs. The size of avocados varies from their origin.
New Zealand avocados are smaller, about ½ cup, while Florida and California avocados are about 1 cup of pureed avocado (230 grams or 8 oz).
The data below shows the nutriments for 1 cup of pureed avocado.
You will get:
– 34g total fat (27g from mono and polyunsaturated fat)
– 20g of total carbohydrates
– 15g of fiber
– 5g net carbs – total carbs takeaway fiber
– 5g natural sugar
– 6g protein
– 368 calories
On a low-carb keto diet, you count net carbs, calculated as total carbs takeaway fiber, and sugar alcohols, which means that 1 cup of avocado brings you only 5 grams of net carbs.
The whole keto avocado cookies recipe contains ½ cup of pureed avocado or 2.5 grams of net carbs from the avocado.
Baked avocado has less flavor than fresh avocado but a more intense creamy, buttery texture that makes avocado perfect to replace butter in baking.
It makes delicious keto desserts like chocolate avocado brownies, chocolate avocado muffins, or these gluten-free chocolate avocado cookies.
That is the recipe you want if you can’t choose between a brownie or a cookie. These chocolate avocado cookies are the most delicious fudgy keto chocolate cookie EVER!
It has a slight avocado taste that you can easily cover by adding a few extra drops of liquid stevia – see recipe notes.
For a moist and sticky cookie dough, I recommend using a bowl of warm water.
First of all, dip your scoop into the warm water bath. Then, sample out the cookie dough. This will prevent the dough from sticking to the scoop.
Another option is to use two silicone spoons. This makes the process even easier.
Dip the silicone spoons into hot water, use one of the spoons to push out the batter from one spoon to the cookie tray.
Flatten the cookie surface with the back of the silicone spoon to create beautiful cookies.
More Keto Chocolate Avocado Recipes
Avocado is an amazing addition to any keto recipe, to add a fudgy texture and avoid dairy. You may also want to try this combo in the recipe below:
Chocolate Avocado Cookies
Want My Kitchen Equipment?
- 1 Avocado about 1/2 cup mashed avocado
- ¼ cup Sugar-Free Maple Syrup or maple syrup (if not low carb)
- ½ cup Peanut Butter or almond butter (if paleo)
- 1 Egg or chia egg if vegan
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Sugar-free Chocolate Chips or choose your favorite one
- 1 teaspoon Vanilla Extract
- 2-3 drops Monk Fruit Drops or Stevia Drops
- Preheat oven to 350°F (180°C).
- Cover a baking sheet with parchment paper. Lightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil). This will prevent the cookies from sticking to the paper. Set aside.
- In a food processor with the S blade attachment, add ripe avocado and sugar-free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
- Stop, add egg, nut butter, and cocoa powder. Process again for 30 seconds. Scrape the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combined – no lumps.
- Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky. That is what you want. Stir in chocolate chips and vanilla – if used.
- Combine with a spatula until the chocolate chips are evenly incorporated. Taste the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine, and my kids love them, but if you have a sweet tooth, I recommend adding a few drops of stevia to make them sweeter. Add one drop at a time and see how it tastes.
- Prepare a small bowl with warm water, dip a spoon in the water, and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter from sticking to your spoon.
- Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon. Use a silicone spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicone which makes it easier to spread.
- Repeat until you form 6 jumbo cookies. Those cookies won't spread, so you don't need to leave more than half a thumb of space between each.
- Sprinkle extra chocolate chips on top of each cookie if you like.
- Bake for 12-15 minutes or until the center is set.
- Cool it down for 5 minutes on the baking sheet, then transfer onto a cooling rack to cool down.
- Store the cookies in the fridge for up to 5 days in an airtight container.
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Preparation:5 Ingredients Or LessUnder 30 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I found this recipe in 2018 while doing Keto and fell in love with them. I am a huge chocoholic and these are certainly chocolaty! The original recipe didn’t tell you when to add the maple syrup so I’ve always mixed it in with the egg, nut butter and cocoa powder. I’m happy to see it now tells you when to add that! I’ve never added extra sweetener because I like them without it.
I eat these so often that at first I was doubling the recipe but recently have been 4x the recipe so I always have them on hand. I store them in freezer bags in the freezer. They are best chilled but delicious frozen too!
Thank you so much for this recipe.
These cookies are amazing! I used honey instead of maple syrup and sunflower butter instead of peanut butter. Absolutely phenomenal. They tasted great right out of the oven but tasted 1000% better chilled!
Love making these Avo Cookies! A beautiful, silky batter that produces very generous portions, I add chunks of my fave 70% Dark Chocolate and it makes truly the darkest, fudgiest cookie out there, ready in only 15 mins. I’ve used Flax ‘Egg’ and Aquafaba to sub egg on two occasions and both bakes came out tops. A new fave and pretty dang healthy too, thank you Carine!
This looks sooooo awesome! Is there anything you’d suggest substituting for the Keto maple syrup? If I come
Up with something, I’ll be making these tomorrow. Thanks
I am pretty sure crystal erythritol will work, same amount. They will be slightly drier I guess but good. Enjoy the recipes around here, XOXO Carine
Based on the recommendation, I made these using a quarter cup of Swerve as I had no liquid sweetener. It wasn’t remotely sweet.
Hi there just love all your recipes. The Avocado Chocolate Cookies what would you suggest using instead of maple syrup we are trying to stay away from all sugars. Thanks Dorothy
Hi Dorothy! I am actually not using maple syrup in this recipe but sugar-free maple flavored syrup. It is made of monk fruit and it has baely few carbs and no sugar at all. You can find it on their shop. Enjoy the recipe, XOXO Carine
I made this recipe but with a bit of a twist (I’m at high elevation so math is always involved in my baking) I substituted the cocoa for chocolate protein powder (zero carb isopure is what i used)- I also cut the maple syrup in half. Lastly I added 1/4 cup almond milk since the elevation dried up anything i bake… and left the cookie as a mound. This left me with more of a soft gooey muffin top rather than a cookie but I am A-OK with this! They were delicious!
Thank you for sharing those precision details that I m sure will be helpful by people living on high elevation too. Enjoy, XOXO Carine
Made the vegan version of these and omg they’re hands down the best !!!!!!
Thanks for sharing your feedback! So gla it work well with the flaxegg too. XOXO Carine
Would a stick blender work instead of a processor, look forward to making them today. Love your recipes xx
It will, but it will probably be a bit more challenging to turn the avocado into a smooth puree with no lumps. Enjoy the cookies, XOXO Carine
Addict à cette recette! 1 biscuit / jour 😀
Super ! Merci pour le commentaire, Carine
I am in heaven)))) thank you for the recipe
I am so glad you love it! Thanks for the lovely feedback. Enjoy the recipes on the blog, XOXO Carine
I’m over the moon for this cookie! If your not use to eating sugar substitutes and cocoa powder, chances are, you’re not going to care for these. For me, I’ve been on keto for a few weeks, this is my second time around doing keto, and I’ve yet to figure out the trick to using almond and/or coconut flour, or maybe my expectations are too high, reguardless, I’m happy I’ve found a cookie that doesn’t require either of those, and that taste good hot, but even better, after setting in the fridge over night. I’ve made these with and without Lily’s Chocolate Chips, both ways are great. I’ve gotten to where I only use half the amount of cocoa it calls for, that’s just a personal preference for me, as I don’t care much for a strong cocoa flavor. Thank you so much for this recipe.
Yeah! I am so glad you love those keto chocolate cookies. Thanks for trying my recipes an enjoy all the keto recipes on the blog. XOXO Carine.
Hi can you freeze this cookies?? Thank you
I am sure they will freeze as well as regular chocolate cookies. Enjoy, XOXO Carine
Do you know of a good substitution for Avocado? I would love to make these cookies, but I would need a substitution for Avocado. I am severely allergic to avocado.
Oh no ! I didn’t try something else so I am unsure. It would probably work with cream cheese? Let me know if you have any success with that Thanks, XOXO Carine.
Can we skip or replace cacoa powder?
No I am sorry it is what give the rich chocolate flavor and perfect texture to those cookies. Enjoy! XOXO Carine
awesome cookies–just made them!!! do you have a non cacao version?
Not yet but great idea for the future! Enjoy the cookies. XOXO Carine.
Can’t wait to try his recipe!
Love that you give great detail on ingredients and substitutes! Very educational. I’m gluten and dairy free so I’m looking forward to checking out some of your other recipes as well.
Enjoy the recipes on the blog, they are all gluten free and mostly dairy free too. XOXO Carine.
I will use the chi egg option, and 1/2 this recipe. This will help me with portion control, and I will be able to use up that 1/2 of avocado . ????
Do these freeze well?
I did not freeze mine but many readers report great success freezing them! Enjoy. XOXO Carine.
I made these yesterday and took them to our Bible study-they were a very big hit!! They could not believe they were made with avocados! Have several requests for your recipe! My hubby has given up flour and sugars (I used honey) so this was a great recipe. But yes, make sure your avocado is ripe-mine wasn’t quite ripe enough. I also used almond butter. Using a blender is a challenge-gave up and scraped it out=what I could get out, and stirred the rest in by hand.
Yeah!! I love when everyone enjoy my healthy cookies. Enjoy the blog recipes and thanks for trying some. XOXO Carine.