healthy chocolate cookies

Whenever you have a chocolate craving, these healthy chocolate avocado cookies are the answer. Sugar and dairy free, they are also available in a vegan version!

Healthy Double Chocolate Avocado Cookies (Sugar And Dairy Free + A Vegan Version)

avocado,

(100 grams) coconut sugar

egg (for Vegan version, see my notes below*)

vanilla extract

(50 grams) dark cocoa powder, unsweetened

oz (60 g) 70% dark chocolate chunks

(40 grams) flour

baking soda

Healthy Double Chocolate Avocado Cookies (sugar and dairy free + a vegan version)

Combine the finely mashed avocado, coconut palm sugar, egg (or for vegan version with flaxseed prepared as below in notes*), and vanilla extract in a medium-sized bowl.

In a separate bowl, whisk together the cocoa powder, flour, and baking soda.

Mix together the wet and dry ingredients until just combined.

Gently stir in the dark chocolate chunks.

Using a small ice cream scoop or spoon, add one heaping tablespoon of dough on to a baking sheet lined with parchment paper. Flatten the top a little bit.

Bake for 8-10 minutes or until the top has set (don&#8217;t over-bake!). Remove from the oven, let cool for a few minutes on the baking tray. Then transfer to a cooling rack.

I made these last night, and they were awesome! Thanks for sharing this wonderful recipe with us.. May God Bless you. :)

These are phenomenal! Wow! Thanks for sharing. I'm passing this along! I doubled the recipe and it was perfect amount.

Testée et approuvée ! Pour ma part j’ai diviser la quantité de sucre par 2 et c’était top 

wow! le nombre de calories par cookie environ est de combien?

Hi, I used almond flour so that there was not as strong of a coconut flavor and it turned out wonderful 

Just happened across your site for the first time and am making these cookies because I'm intrigued.. Avocados? Whaaat?! Yes please! I also just bought a food scale and am using it for the first time with this recipe. The 120g of cocoa is way more than 1/2 cup..? Double check that?

Cut open my avocado and it was half bad (sad face!) so I used half a very ripe banana instead. The cookies were delicious!!

Do you know how many grams of sugar per cookie?

Hi Delphine!

I found that the texture of these came out a little more "grainy" than I expected. Any suggestions on how to make the texture a bit more fine?

A friend just shared this with me and as I try to avoid refined sugar and dairy (but still need to satisfy my sweet tooth) I was very exited to try them. I used monk fruit sugar instead and milk chocolate morsels because I was concerned that my children would find the dark chocolate too overpowering. They were great! Nice and moist and just sweet enough. The chocolate was still pretty strong so maybe less cocoa and the only reason for giving them 4/5 was the slightly grainy texture. But definitely a recipe to add to my repertoire. Thanks for sharing!

Excellent! Just made it, super brownie like in the centre.

https://www.youtube.com/watch?v=g0czxLeePh4

Whenever you have a chocolate craving, these healthy chocolate avocado cookies are the answer. Sugar and dairy free, they are also available in a vegan version! Full recipe here: http://www.delscookingtwist.com/2017/03/11/healthy-double-chocolate-avocado-cookies-sugar-and-dairy-free-a-vegan-version/

Healthy Chocolate Cookies with no butter, white sugar, oil, or flour. These cookies are thick, chewy, and filled with good-for-you ingredients.

Healthy Chocolate Cookies

(242 grams) creamy peanut butter

(142 grams) coconut sugar

(23 grams) unsweetened Dutch process cocoa powder ((See Note 1))

fine sea salt

(89 grams) dark chocolate chips, (plus extra for topping)

Maldon sea salt flakes

PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a nonstick liner.

WET INGREDIENTS: In a medium sized bowl, beat together the 1 cup peanut butter, 2/3 cup coconut sugar, and 1/2 teaspoon vanilla extract. Don&#039;t heat up the peanut butter at all, even if it&#039;s a little stiff and hard to work with. Beat together with a hand mixer until smooth.

DRY INGREDIENTS: In a separate bowl, combine the 1/4 cup Dutch process cocoa powder, 1/8 teaspoon salt, and 1 teaspoon baking soda. Stir to combine.

COMBINE: Add dry ingredients to the wet ingredients and mix until just combined. Add in the egg, beat until just combined. Stir in the 1/2 cup dark chocolate chips.

FORM COOKIE DOUGH BALLS: Use a tablespoon measuring spoon to measure exact amounts of dough for how big the cookies should be. Roll the tablespoon amount of dough into a ball and flatten slightly with your hands. Press 3-4 chocolate chips into the tops of the cookie dough balls.

BAKE: Bake for 6-8 minutes. Watch them carefully because they go from perfectly baked to burned very quickly because of the coconut sugar. If desired, add a few more chocolate chips on top, let melt slightly from residual heat, and then add on a sprinkle of sea salt.

COOL: These cookies are crumbly while they are hot. Let them cool completely to firm up and harden (or enjoy some deliciously hot, but crumbly cookies right out of the oven). Store in an airtight container at room temperature. Cookies best eaten within 2-3 days.

Healthy no-bake chocolate cookies with peanut butter and oats! These healthy no-bake cookies are a healthy chocolate dessert and the perfect treat if you like dark chocolate and peanut butter (or almond butter). They&#x27;re vegan and gluten-free when using gluten-free oats.

Healthy No-Bake Chocolate Cookies

peanut butter (or almond butter)

oats

dark chocolate, chopped (around 100 grams)

Tbsp chopped nuts

Tbsp coconut oil

In a bowl mix the peanut butter, oats...

In a bowl mix the peanut butter, oats and chopped nuts.

Melt the dark chocolate and the coconut oil....

Melt the dark chocolate and the coconut oil. I did it using the microwave, heating in 30s intervals, mixing in between - it took me 2 times.

Add the dark chocolate to the peanut butter...

Add the dark chocolate to the peanut butter mixture and mix them until combined.

Take a Tbsp of this chocolate mixture and...

Take a Tbsp of this chocolate mixture and place on a baking sheet or a large plate that's been lined up with parchment paper. 1 Tbsp is for 1 cookie. Don't be discouraged if the mixture loses its shape and becomes more of a bark and not that much of a cookie - still tastes great.

Leave in the fridge for around an hour...

Leave in the fridge for around an hour and then eat some. Store in the fridge in an airtight container (these melt at room temperature).

https://mediavine-res.cloudinary.com/video/upload/re6o0k6dckovolpdimfm.mp4

No-Bake healthy chocolate cookies! You can mix these healthy cookies in about 5 minutes and they're perfect when you need a chocolate dessert! This no-bake cookie recipe is vegan and gluten-free. Music by: www.bensound.com

Rich and chewy chocolate chips cookie recipe made with just 6 ingredients and 1 bowl!

Healthier Double Chocolate Chip Cookies

flour

cocoa powder *

brown sugar ((or sub with coconut or white sugar))

+ 1 Tbsp solid coconut oil ((room temperature))

plant milk, we

tsp baking powder

tsp salt

chocolate chips

tsp vanilla extract ((optional))

Add sugar in a blender or a food processor and pulse for 1-2 minutes or until a powder is formed.

Add the powdered sugar alongside the coconut oil to a bowl and whisk for about 3-4 minutes or until light and fluffy. Make sure to not over-mix it, because the coconut oil will start to melt too much, which is not ideal.

Add milk and vanilla extract and continue whisking.

Sift the flour, cacao powder, salt, and baking powder into the wet ingredients.

Next, mix everything together. It may seem a bit dry at first, but as you continue a cookie dough will form. Finally, add chocolate chips and mix one last time.

Place the cookie dough in the fridge for about 30 minutes so it can firm up.  After 30 minutes, if the dough is too soft, let it sit for another 15-20 minutes in the fridge. If it&#39;s too hard to form, let it soften at room temperature for about 10-15 minutes.

Pre-heat oven to 180C (356F). Place a piece of parchment paper on a flat baking dish.

Scoop about 2 Tbsp of the dough and form it into a ball. Place on the baking dish and repeat with the rest of the batter. Make sure to leave at least 1 inch of space between each cookie ball to allow spreading.

Bake for 12 minutes. Let them cool for at least 15 minutes before serving.

Save the cookie in a covered jar/container in a dry space for up to 4 days.

These Healthy Chocolate Cookies are moist, crispy, and chewy chocolate cookies made with minimal wholesome ingredients to bring only the good stuff to your body. They do not contain gluten, dairy, eggs or refined sugar.

Almond Flour (note 1)

Unsweetened Cocoa Powder

Muscovado Sugar (note 2)

Maple Syrup (note 3)

Baking Powder

Vanilla Extract

Coconut Oil (melted, cooled, note 4)

Dairy-Free Dark Chocolate Chips

Salt

Preheat the oven to 350 °F (180 °C). Line a large cookie sheet with parchment paper. Slightly oil with cooking spray. Set aside.

In a large bowl, whisk muscovado sugar, maple syrup, melted coconut oil, and vanilla extract.

Stir in almond flour, unsweetened cocoa powder, salt, and baking powder. Stir until it forms a sticky consistent chocolate cookie batter.

Fold in the dark chocolate chips halfway and incorporate them. Stir until evenly distributed.

Scoop out 1 1/2 tablespoons of cookie dough and roll it into a ball with your hands. I recommend greasing them to make that easy.

Release the cookie dough ball on the baking sheet, and lightly press the top to flatten. They won&#39;t expand in the oven.

Repeat and leave a thumb of space between each almond flour cookie.

Bake the cookies at 350 °F (180 °C) for 10-12 minutes or until set on top and edges but still soft in the middle.

Transfer immediately to a cooling rack and cool at room temperature.

I made these today, easy to make. I didn't have almond flour so used ground almonds. They are really tasty. gluten free and without any ultra processed ingredients. Thank you

Love it, thanks. I replaced chocolate chips by dark chocolate monk fruit chocolate chips. Replaced sugar as noted with monk fruit. Added ground almonds. Thank you so much.

this is the best chocolate cookies ever so chewy, and healthy too!

These were amazing cookies and easy! We love chocolate and will be making again.

These are amazing. I have such a hard time making gluten free cookies, they often come out more like a cake or muffin texture which I like a nice chewy cookie. These are a little crispy yet chewy. And the taste is so good. I used maple sugar instead of the other sugar substitute and I used carob powder instead of the cocoa powder and I am so pleased with the outcome. This recipe is a keeper.

Muchísimas gracias por la receta, nos encantaron las galletas, y saludables!

Carine, this is the best recipe I've tried!

This recipe is wonderful. I like the moist cookies with all the riche chocolate flavour. Thanks for that great recipe.

My family loved this!  These will be made weekly

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