Looking for a sweet way to add avocados to your diet that your kids will love too? Or do you have “ugly” avocados that have turned kind of brownish and no one will eat them? You’re in luck! I recently came up with an amazingly easy and DELICIOUS way to make avocado cookies. The best kept secret–they are crazy healthy too! These are a perfect addition to the holidays and your kids will love helping you make these green “Mr. Grinch” Cookies.
My 4 year old son is the harshest critic in our house. He usually will not even try something new based on how it looks, so I was pretty sure he would snub these cookies since they are green. If the green color scares you off, don’t worry, I’ll fix that for you to–keep reading! My son was slightly hesitant to eat them, but when I told him they were “Mr. Grinch” Chocolate Chip Cookies–he was intrigued. He took a tiny nibble off of one, and the rest was history. He shoved the whole thing in his mouth, and 3 cookies later, I had to hide them to keep him from eating more.
As with most of my recipes, I try to pack as many nutrient-dense, disease fighting, immune boosting ingredients as possible. If I told you that you can eat a delicious COOKIE that may help you fight cancer, help lower your triglycerides, and give you a dose of antioxidants, you’d be crazy not to eat it, right? (YES!!)
You can definitely use sugar, “normal” flour, and eggs in these cookies, but to get the biggest health bang for your buck, try it using the below ingredients. The best part is, even if you do use sugar and flour, you’ll still get the benefits of the avocado in this recipe–perfect for the pickiest of eaters!
Nutritional benefits of the Best Ever Avocado Chocolate Chip Cookies
- Avocados– anti inflammatory properties from antioxidants and phytonutrients; cholesterol and triglyceride-lowering; has shown to even reduce risk of some cancers!
- Cacao/cacao nibs– polyphenols, which are antioxidants and reduce inflammation and blood pressure; may improve mood and brain function; cancer preventive properties; may even help with asthma symptoms (pair these cookies with my Decadent Hot Chocolate Recipe for an immune boosting extravaganza!)
- Almond flour-helps prevent osteoporosis (by preventing osteoclasts from forming, which break down bones); stops blood sugar from spiking
- Coconut flour-high in fiber and healthy fats; helps regulate blood sugar levels and may improve heart health
- Flaxseed-assists with weight loss; omega-3 fatty acids; helps with sensitive skin issues; reduces inflammation; reduces blood pressure (maybe even more effective for some than taking (and/or in conjunction with) blood pressure medications)
For the love of COOKIE DOUGH!
This Keto Avocado Chocolate Chip Cookie recipe is very versatile–if you use flax instead of eggs, you can eat the cookie dough without baking it! It is so good this way too! Just stick in in the fridge for about an hour so it’s nice and cold, or, eat it right out of the bowl!
Do they have to be GREEN?
Nope! Add 1 Tablespoon of Cacao powder to the mix and the green color will vanish. You can even sprinkle a dash of crushed up peppermints on top for more of a peppermint patty taste! I use the dye-free version, which I find at Sprouts or Natural Grocers.
- 1 cup ripe avocado (3-4 avocados)
- 3/4 cup brown Swerve sweetener (brown sugar substitute)
- 3 teaspoons Stevita sweetener (or 3/4 cup Swerve sweetener, regular white sugar substitute)
- 2 flax eggs
- 1 tablespoon vanilla extract
- 1 1/4 cup coconut flour
- 1 cup almond flour
- 1 teaspoon celtic sea salt
- 1 teaspoon baking soda
- 1/2 cup Lily's sugar free, vegan chocolate chips
- 2 tablespoons cacao nibs
- Optional: 1 Tablespoon cacao powder (cacao powder is only added if you do not want a green cookie)
- Preheat oven to 375 degrees.
- In small bowl or cup, add 6 tablespoons water to 2 tablespoons ground flax seed and let sit for 5 minutes.
- In a food processor, add pitted avocado, sweeteners, vanilla, and food process for approximately 2 minutes, or until it is smooth and no avocado chunks exist.
- Add salt and flax eggs and process for approximately 1 minute more.
- In a separate bowl, stir together the flours, baking soda, and salt.
- Fold the flour mixture into the avocado mixture until combined and dough forms. * Dough should look like "traditional" cookie dough. Due to varying avocado sizes, if dough is too "runny", add more almond or coconut flour 1 Tablespoon at a time, mixing each time.
- With a cookie scoop, place cookie dough onto parchment paper or silicone lined baking sheet. Bake for 7-9 minutes total, or until edges start to turn slightly brown. Approximately 6 minutes into the baking time, use a flat spatula and gently flatten each cookie a bit (otherwise they will stay in ball form). I think they don't flatten since there is no butter and no egg.
- Options: if you are not wanting green cookies, stir 1 tablespoon cacao powder into dough before baking. You can also sprinkle crushed peppermint on the cookies prior to baking (gently pressing them with your fingertips into the dough), or push an M&M on the top of the cookie immediately after removed from the oven.
To be truly keto, use Lily's brand sugar free chocolate ships. I had Aldi's brand dark chocolate chips on hand, which have less sugar than most brands, so used those. In addition, regular sugar, flour, and eggs may be used, however, that alters the nutrition quite a bit, and they are no longer keto, dairy, or gluten free (although you still get the benefits of avocado!)
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Serving Size:1 cookie
Amount Per Serving: Calories: 74 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 99mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 2g
Happy Cookie eating!