Low Carb Chocolate Avocado Coconut Cookies

Recipe Courtesy of Netrition Staff


These low carb, gluten free cookies have a fudge-like texture. They are soft and slightly chewy. They have a pleasing cooling sensation in the mouth when served chilled. The chocolate chips provide a delightfully contrasting crunch in comparison to the cookie's soft texture. The coconut compliments the dark chocolate flavor well.

Preparation Instructions:

Pre-heat oven to 350F degrees.

Scoop out flesh of 1 ripe avocado (avocado should be dark, not green). Discard seed/pit and skin. Stir avocado flesh until soft.

Add Tagatose and cocoa powder to avocado and mix thoroughly. Stir in coconut oil. Add egg and continue to stir until thoroughly combined. Add baking powder. Stir in chocolate chips and shredded coconut. Mix all ingredients until smooth.

Using a melon ball scooper (or teaspoon), scoop cookie mix onto a non-stick baking sheet or parchment paper. Flatten cookies a bit with an oiled tablespoon. Bake at 350F degrees for 15 minutes. Remove from oven and let cool. Recipe makes 16 cookies. These cookies are best served cold so you may want to refrigerate them prior to eating ... if you can wait that long.

The recipe as given results in a mild dark chocolate flavored cookie. You can adjust tagatose and cocoa powder to either decrease or increase sweetness and chocolate intensity. Coconut oil can be reduced to result in a thicker and drier cookie or increased to result in a flatter and moister cookie. Shredded coconut can be removed for those that don't like coconut without affecting the resulting cookie. For those that don't like avocado, there is no detectable avocado flavor. The avocado is necessary for oils and desirable texture.

Nutrition Facts:

These cookies are low carb and gluten free. Tagatose is a low glycemic prebiotic sweetener. Although, technically not a sugar alcohol or fiber, the body treat tagatose as a fiber.

Recipe: Low Carb Chocolate Avocado Coconut Cookies Nutrition Facts

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