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Vegan Double Chocolate Cookies made with Avocado

Vegan Double Chocolate Cookies made with Avocado

All Purpose Veggies
Made with healthy and craving-curbing ingredients like almond flour, coconut flour and mashed avocado, this is the recipe YOU NEED when you're craving something dense, rich and seriously chocolatey!
makes 8 large filled cookies
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 395 kcal

Ingredients
  

CHOCOLATE COOKIE DOUGH:

FILLING

  • chocolate hazelnut spread of choice use sugar free for low carb option

CHOCOLATE DIP:

Instructions
 

  • In a small cup or bowl, mix the ground flax and water then let sit 5 minutes. Set aside.
  • In a separate bowl, mix all the dry ingredients (almond flour, coconut flour, salt, sugar and cocoa powder) together.
  • Add the wet ingredients into the bowl (mashed avocado, oil, and the prepared flax-water mixture) and mix until dough is smooth.
  • Chill the cookie dough in the fridge for 10-30 minutes.
  • Take the cookie dough out of the fridge and scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of the chocolate spread filling. Cover the filling with 2-3 tablespoon of cookie dough (also flattened like a disk) and press around the edges of the cookie to seal.
  • Bake the cookies in an oven 350F for about 13-15 or until slightly golden with browned cookie base.
  • Stir cocoa powder into the melted coconut oil to make chocolate shell. Dip the cookies into the chocolate and let it firm up in the fridge for 30 minutes for the chocolate to harden.

Notes

* You can use any granulated or liquid sweetener of your choice, but honey, maple syrup, coconut sugar, date sugar and maple sugars are the less processed, naturally derived sweeteners. For the lower-calorie, reduced carb option reflected in the nutrition facts, use sugar-free sweeteners such as monk fruit sweetener or stevia (but be sure to convert according to package instructions as stevia differs by brand). 
**If you don't need to keep this vegan, you can just melt ½ cup regular chocolate chips, stir in the coconut oil, then dip the cookies into this mixture. Unlike the coconut oil chocolate, this keeps well in room temperature and does not need to be refrigerated. 

Nutrition

Calories: 395kcalCarbohydrates: 18gProtein: 9gFat: 37gSaturated Fat: 5gSodium: 84mgPotassium: 146mgFiber: 9gSugar: 2gVitamin A: 14IUVitamin C: 1mgCalcium: 77mgIron: 2mg***Net Carbs: 9g
Keyword almond flour, avocado, chocolate, healthy, stuffed
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