4.87 - 317 votes
KETO CHOCOLATE AVOCADO COOKIES
– 1 Avocado – 1/4 cup Sugar-free Maple-Flavored Syrup – 1/2 cup Peanut Butter – 1 Egg – 1/2 cup Unsweetened Cocoa Powder OPTIONAL – 1/4 cup Sugar-free Chocolate Chips – 1 teaspoon Vanilla Extract – 2-3 drops Monk Fruit Drops
Add Avocado and Syrup
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.
Add Egg and Cocoa
Stop, add egg, nut butter, and cocoa powder. Process again for 30 seconds. Scrape down 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 to Bowl
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.
Transfer to Bowl
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 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.
Form 6 Cookies
Repeat until you form 6 jumbo cookies. These cookies won't spread so you don't need to leave more than half a thumb of space between each.
Bake the Cookies
Bake in an oven preheated to 360°F (180°C) 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.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 6 Cookies
Prep: 10 Minutes Cook: 12 Minutes
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