These chewy chocolate chunk cookies are a completely flourless, gluten free, and paleo recipe. Finally, a healthy option for those chocolate lovers; who just want a light and tasty dessert. Even my nephew who is one of the pickiest eaters, does not like chocolate or avocados, enjoyed these. What a great way to get him some omega 3s and healthy fats! A new favorite gluten-free cookie option leaving me not only guilt-free for myself, but for the kids too. Needless to say, I’m happy to indulge in maybe more than one. Enjoy!
- 1 avocado, pitted and skin removed
- 1/2 cup organic honey, or other sweetener
- 1 T organic, grass-fed butter (optional)
- 1 pastured egg
- 1/2 cup unsweetened cocoa powder, could use cocao powder for more health benefits
- 1/4 cup bittersweet chocolate chips, or cocao nibs (again a healthier option)
- 1/4 cup chopped, raw almonds
- 1/2 tsp baking soda
- 1/2 tsp vanilla (optional: we did not use this, but I will definitely try it next time as I think it will add a nice flavor)
- Preheat oven to 350°F.
- In a small bowl, mix together avocado, honey, and butter (and vanilla if using) with a hand mixer. Add egg and blend until smooth.
- Add cocoa (or cocao) powder and baking soda and mix slowly with spatula, folding over itself.
- Stir in chocolate chips or nibs and chopped almonds.
- Grease the bottom of a cookie sheet with coconut oil. Using two spoons, scoop dollops of cookie dough with one spoon, and scrape off onto baking sheet using the other. We made 4 rows of 3 and they were good sized cookies (you can make them smaller if you’d like).
- Bake in preheated oven for about 10 minutes and let cool on cutting board or drying rack completely before storing in the fridge.
Makes 12 cookies