Have too many leftover avocados? Make these Avocado Fudge Cookies so they don’t go to waste and you end up with a delicious, guilt free dessert to snack on! All it takes is some simple ingredients, twenty minutes and a chocolate craving to make this recipe come to life.
Our Favorite Flourless Chocolate Cookies!
What we love most about this recipe, aside from the use of one of our favorite ingredients, avocado, is that it is flourless. That’s right! Anyone with nut allergies or out of almond or coconut flour, you can still make and enjoy these fudge cookies.
Some other great flourless dessert recipes on our food blog are our white chocolate mini cheesecakes and baked rice pudding! We always like to keep a couple staple ingredients in the house in case a chocolate cravings kicks in.
Do You Have A Tree Nut Allergy?
Well, lucky for you I do too! Eighteen months ago I learned about my allergy and since, have been on a mission to re-create all nut containing desserts, tree nut free. It’s not fair that Matt gets to try all the desserts while I just watch. Below is a list of my top nut-free desserts you can make for the entire family or the next school bake sale!Nut-free, keto desserts:
1. Chocolate Chip Cookies2. Coconut Cream Pie3. Fudge Brownies4. Chocolate Tart5. Pumpkin Fudge
Trust me, the list goes on, which means you have plenty of options in the dessert section of our food blog if there comes a time you tire of the five recipes above!
Flourless Avocado Fudge Cookies
With such great macros and filled with healthy fats from avocados you can’t say no to making this recipe for your family. Be sure to put your own touch on it by adding in some nuts or seeds! These Avocado Fudge Cookies won’t last long so make more than just one batch.
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Avocado Fudge Cookies”
Avocado Fudge Cookies
Ingredients:
- 100 grams ripe avocado
- 1 large egg
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsweetened shredded coconut
- 1/4 cup Low Carb Sugar Substitute
- 1/2 tsp baking powder
- 3/8 tsp liquid stevia
- 1/4 tsp Pink Himalayan Salt
Instructions:
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.
- Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.
- Add the cocoa, coconut flakes and baking powder and combine once more.
- Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.
- Optionally, top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.
- Allow to cool for five minutes prior to handling.
- Best stored in a zip top bag in the fridge up to one week. Enjoy!
Notes
Serving Size: 1 Cookie
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
Finally got to make these. Didn’t have coconut, so I added macadamia nuts and pecans. My goodness, they are SO yummy!!
Oh I can’t wait to make these!!!
In the recipe video you didn’t put any liquid stevia. Were the cookies still good?
I have already made 2 batches of these cookies and they are amazing.
Can you use an egg substitute? I know someone who would live it but is allergic to eggs.
You could try making a “flax egg”! https://minimalistbaker.com/how-to-make-a-flax-egg/
This looks fabulous without the coconut! I would love to try adding the chips: Lily’s is not available in my area is there another one you recommend? Also how do suggest calculating the macros for the chips? Thank you kindly.
Sounds delicious! I don’t have liquid Stevia. Should I just substitute it with more Erythritol? Thanks
You can use whatever sugar substitute you want. You can check out our “Best Sugar Substitute” article and our Low Carb Sweetener Conversion Guide.
I just doubled this recipe and made these and they are AMAZING!!! I really have to show some restraint so I don’t eat them all in one sitting. I omitted the coconut this time and made one batch with just Lily’s chocolate chips and the other batch with macadamia nuts and Lily’s….My house smells fabulous.
I made this tonight. I absolutely love my cookies. I don’t like avocados in their raw form,but I love them in my smoothies and now as a cookie. I omitted the coconut.Thank you so much for this recipe. I recently purchased the Fat Bomb Bible and Keto Made Easy Cookbook. I’m cooking and eating some greatness over here ?
We are so happy that you enjoyed them!
What if used butter instead of Avocado? Is that a dumb idea? Lol. Just wondering what that would turn out like. Thanks!
I just made them and they are currently cooling off.. I can’t wait to try them! I normally don’t bake (now that I’m LCHF I decided to start trying new recipes). When I took them out of the oven after 12 mins they felt soft, I’m hoping they will firm up as they cool off.. if not then I’ll have to try a new batch. I also added macadamia nuts ? thanks for the recipe.
Although taste wise they are fine.
They are very dry but not flaky.
Anything I could be in them to moisten them up?
Evaporated milk? Coconut milk?
Cream?
Is the erythritol subtracted from the total carbs?
To find your net carbs, you will want to subtract the dietary fibers from the total carbohydrates.
You can also subtract the sugar alcohols if you are using a sugar alcohol that does NOT impact your blood sugar. Sugar alcohols that do NOT impact your blood sugar include Erythritol (which is our favorite).
You should NOT subtract the sugar alcohols from total carbohydrates if they DO impact your blood sugar.
Here is a video that Matt and Megha made testing their blood glucose and ketones after consuming different low carb sweeteners if you want to check it out: https://www.ketoconnect.net/best-sugar-substitute/
Thanks for the recipe! Can’t wait to try, I think I’ll do the coconut flakes AND the macadamia nuts! They both sound awesome with these cookies
Oooooh! That does sound great! Let us know how they turn out!
In the picture it looks like there are chips but the recipe does not have chips. Am I missing something g?
Step 6 explains that topping them with chips or bakers chocolate is optional – note that this will alter the nutrition of the recipe.
I’m curious, why Erythritol and stevia? Also I’m not big on sweeteners since going keto. For example the broccoli salad that calls for 1/4 cup of swerve I think, I only add a sprinkle of monk fruit and have even forgotten it before. Has anyone tried it without or minimal sweetener? Thanks!
Just made a double batch but made 15 big cookies as I have no cookie scoop and wasn’t sure what would be equal…over estimated (: Only had 180g of avocado so I subbed 14% fat sour cream. No liquid stevia as I can’t stand stevia so I just used an extra bit of erythritol.
Wow…my husband loves them and he hates avocado! These are addictive. Thank you!!!
Hi are the macros including the lily’s chips?
No, it does not. Step 6 explains that topping them with chips or bakers chocolate is optional – note that this will alter the nutrition of the recipe.
Thank you, Thank you, Thank you! Just started Keto and just found out I’m allergic to Almond flour ?
Oh no! That’s okay. You can replace almond flour with coconut flour in all of our recipes. Coconut flour and almond flour can not be substituted one-for-one. Coconut flour is much more absorbent than almond flour, so typically between 3-4 parts almond flour for every one part coconut flour will work.
How many drops is 3/8 of a teaspoon???
These look delicious!!
Hi Mary! You’ll just have to measure it out in a teaspoon. Depending on the different containers, I’ve found the drops to come out in different sizes and whatnot. I find it easier to just measure it out. Good luck!
Hi there! Can I use coconut flour instead of avocado? I’m not a fan of them. And if so how much?
I would not recommend it. I am not sure how much but it would definitely change the texture and taste.
Do I have to add The coconut? I don’t like shredded coconut.