What do you need to make keto chocolate avocado cookies?
As I mentioned before, those avocado cookies are EASY to make! – you will need a food processor or blender in this recipe to pulse the ripe avocado along with the liquid sweetener into a creamy smooth puree. Mashing the avocado with a fork will leave avocado lumps in the cookie batter and it won’t taste good. Let see the 5 basics ingredients you need to make those delicious keto chocolate cookies.
1. Ripe avocado – how can you tell if your avocado is ripe?
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. Other way to check avocado ripeness are the skin color, ripe avocado has a darker skin or the texture. give a gentle pressure on the fruit, it should be firm and slightly tender. If too soft, your avocado is too ripe and will show dark spots.
2. Peanut Butter – those are avocado peanut butter cookies
Should we call those avocado peanut butter cookies? because yes, those are the most delicious fudgy keto chocolate cookies with peanut butter. While any other nut butter or seed butter works in this avocado chocolate cookies recipe, I highly recommend using peanut butter. Make sure you are using fresh runny nut butter. Old nut butter gets hard and makes recipe fail because it does not add enough healthy fat from the nuts.
3. Eggs – or learn how to make chia egg for vegan avocado chocolate chip cookies
To make a chia egg you need to combine 1 tablespoon of chia seed with 3 tablespoons of water. Set aside for 10 minutes until an egg-like texture form. Use as an egg in this recipe to create vegan avocado cookies. You see, vegan can do the keto diet too. I originally use one egg in this recipe but as my husband is vegan, I like to test a keto vegan options for most of my recipes. The texture of the vegan avocado chocolate chip cookies is less fudgy but as delicious.
4. Liquid sugar-free sweetener, what is the best sweetener for diabetics ?
Monk fruit syrup are made of pure Monk fruit, vegetable gum and stevia. It contains no carbs; no calories and it is natural. Therefore, this option is the best liquid sugar-free sweetener for diabetics or anyone on a keto diet. Others great sweetener for diabetics are sugar-free crystal sweeteners made of combo of stevia and erythritol (or monk fruit) or stevia drops.
5. Unsweetened cocoa powder
6. Sugar-free chocolate chips
This is optional but if you love chocolate chips cookies adding a handful of sugar-free chocolate chips in your avocado cookies will makes those even better. You can make your own sugar-free chocolate chips easily following my recipe or simply buy some from the store. Make sure they are made with diabetic friendly sugar free sweetener like Monk fruit or erythritol – not Maltitol or xylitol.
Can you eat avocados on low carb diet?
Avocado are approved on a keto low-carb diet as it contains a high amount of healthy fats and a few net carbs. Avocado is a great way to reach your fat macro while adding fiber to your keto diet. It is also a great dairy-free option to great keto vegan recipes like keto chocolate avocado mousse. So don’t hesitate to make those avocado chocolate cookies, this is an easy low carb recipe good for you!
How many carbs are in an avocado?
One cup of pureed avocado contains 5 g net carbs. Size of avocado varies from their origin. New Zealand avocado are smaller, about ½ cup, while Florida and California avocado 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 :
- 34 g total fat (27 g from mono and polyunsaturated fat)
- 20 g of total carbohydrates
- 15 g of fiber
- 5 g net carbs – total carbs takeaway fibre
- 5 g natural sugar
- 6 g protein
- 368 calories
On a low carb keto diet you count net carbs, calculated as total carbs takeaway fiber which means that 1 cup of avocado brings you only 5 g net carbs. The whole keto avocado cookies recipe contains ½ cup of pureed avocado or 2.5g net carb from avocado.
What does bake avocado taste like?
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 those gluten free chocolate avocado cookies. That is the recipe you want if you can’t choose between a brownie or a cookie. Those 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 few extra drops of liquid stevia – see recipe notes. My kids love them even with not adding any extra stevia drops. The texture is just amazing!
How do you keep the cookie dough from sticking to the scoop?
For moist and sticky cookie dough I recommend you use a bowl of warm water and dip your scoop into the warm water bath before sampling out the cookie dough. This will prevent the dough from sticking to the scoop. Also, using two silicon spoons make the process easier. Dip the silicon spoons into hot water, use one of the spoon to push out the batter from one spoon to the cookie tray. Flatten the cookie surface with the back of the silicon spoon to create beautiful cookies.
Those chocolate avocado cookies perfectly suit a low carb keto diet – check how to start a low carb diet if you want to print your free low carb food list.
Chocolate Avocado Cookies
- Preheat oven to 180 C (360F)
- Cover a baking sheet with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil) . This will prevent the cookies to stick 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. Scrap down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine - 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. Test 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 few drops of stevia to make them sweeter. Add one drop at a time and see how it taste.
- 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 to stick too much 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 silicon spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicon 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 thumb space between each.
- Sprinkle extra chocolate chips on top of each cookies if you like.
- Bake for 12-15 minutes or until the centre is set.
- Cool down 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.