Forget the sad desk salad and ditch the guilt-ridden donut! Indulge in a decadent treat that screams “cheat day” but whispers “keto-friendly” with these sensational chewy avocado chocolate chip cookies. Picture this: melt-in-your-mouth morsels boasting rich chocolate chunks, a satisfyingly moist texture, and a subtle hint of buttery avocado (don’t worry, it’s undetectable!) – all without sabotaging your keto goals. Sounds too good to be true, right? Well, buckle up, buttercup, because this recipe is about to blow your mind (and your taste buds).
These aren’t your average, dry, flavorless keto cookies. These are the real deal – packed with hidden healthy fats from the avocado, boasting the perfect balance of sweetness from natural sugars, and delivering a chewy, satisfying texture that rivals any conventional cookie. So, ditch the diet blues and whip up a batch of these guilt-free gems. Your taste buds and your keto self will thank you!
Ingredients
Dry:
- 2 ½ Cups Oat flour (270g)
- 2 tsps Non-GMO Cornstarch
- 1 ½ tsp Baking soda
- ½ tsp Salt
Wet:
- 2/3 Cup Mashed avocado (150g)
- ¾ Cup Raw organic cane sugar
- ¼ Cup + 2 Tbsp Coconut sugar
- 2 Large egg yolks
- 1 ½ tsps Pure vanilla extract
Mix-ins:
½ Cup Mini chocolate chips
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together oat flour, cornstarch, baking soda, and salt. Set aside.
- Cream the Avocado Mixture: In a large bowl, use an electric hand mixer to beat together mashed avocado, cane sugar, and coconut sugar until well combined and smooth. Don’t worry if you have a few small avocado pieces.
- Combine Wet and Dry Ingredients: Beat in the egg yolks and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Use a spatula to scrape down the sides and bottom of the bowl to ensure everything is mixed in.
- Chocolate Chip Time!: Fold in the mini chocolate chips until evenly distributed. The dough will be slightly sticky.
- Chill Time is Crucial: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or ideally overnight. Chilling allows the flavors to meld and ensures the cookies bake into chewy perfection.
- Get Baking!: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper or spray them with cooking spray.
- Scooping and Shaping: Take the chilled dough and scoop it into rounded tablespoons onto the prepared baking sheets. Gently press down on each scoop to slightly flatten the cookies. Remember, you want them to retain some height.
- Bake to Golden Bliss: Bake the cookies for 13-14 minutes, or until the tops appear just set. Even though they might feel soft when you take them out, they will firm up as they cool.
- Cool it Down: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Tips
- For an extra burst of chocolate flavor, add a ¼ cup of cocoa powder to the dry ingredients.
- If you don’t have oat flour, you can easily make your own by grinding rolled oats in a blender or food processor until they turn into a fine flour.
- Substitute the mini chocolate chips with chopped nuts, chopped dark chocolate, or dried fruit for different flavor variations.
- Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
- These cookies can also be frozen for longer storage. Just place them in an airtight freezer-safe container and thaw them overnight in the refrigerator before enjoying.
Enjoy these delicious and guilt-free keto avocado chocolate chip cookies! Remember, moderation is key, even with healthy treats.
