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Paleo Chocolate Chunk Cookies with Avocado and Almonds

By Tia Ohm

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!

What You’ll Need:

  • 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)

What to Do:

  1. Preheat oven to 350°F.
  2. In a small bowl, mix together avocado, honey, and butter (and vanilla if using) with a hand mixer. Add egg and blend until smooth.
  3. Add cocoa (or cocao) powder and baking soda and mix slowly with spatula, folding over itself.
  4. Stir in chocolate chips or nibs and chopped almonds.
  5. 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).
  6. 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