Avocado Chocolate Chip Chunk Cookie (Paleo, Gluten-Free)
6 large cookies (2 servings each)
Ingredients
- ⅓ c melted coconut oil or olive oil
- ½ c granulated sugar of choice*
- ½ tsp salt
- 2 large eggs
- 1 medium avocado or ⅔ cup mashed
- 1 tsp lemon juice
- 2 c almond flour
- ⅓ cup coconut flour add 2 T more if needed
- ⅔ cup chocolate chips of choice
Instructions
- Mix all the ingredients together until the batter is smooth and no longer sticky. You want to be able to shape the batter in your hands, so add more coconut flour (about 2 Tablespoons) if the batter is sticky.
- Let the cookie dough chill in the fridge for 5-10 minutes until cool.
- Take the cookie dough out of the fridge and scoop about 3-4 tablespoons of dough onto a parchment lined cookie pan, so that the cookies are at least 1 inch apart.
- Bake the cookies in an oven 350F for about 15 minutes or until slightly golden on the top.
- Let cool completely before serving!
Notes
*I like using light-colored sweeteners such as raw cane sugar or honey powder in this recipe because it doesn’t affect the color of the final product. Coconut, date, or raw/turbinado sugar are the less processed, more natural granulated sugars, but it could make the cookies browner and darker. For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
Nutrition
Calories: 256kcalCarbohydrates: 13gProtein: 6gFat: 22gSaturated Fat: 9gTrans Fat: 1gCholesterol: 27mgSodium: 116mgPotassium: 92mgFiber: 5gSugar: 1gVitamin A: 64IUVitamin C: 2mgCalcium: 45mgIron: 1mg***Net Carbs: 8g
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