PIN Healthy Chocolate Chip Avocado Cookies
When I tell you that these are the best gluten free chocolate chip cookies, I feel NO QUALMS about it.
Liiiiiike, TOTALLY 100% KNOW that they are.
You know how cookies at bakeries are SUPER soft and chewy and basically perfect? THESE ARE LIKE THAT.
Except you know, without gluten and without ANY BUTTER OR OIL WHATSOEVER. I know your mind is BLOWN.
You all know about my obsession with avocados. They’re SO good on their own or as a sneaky-heart-healthy-ninja in things like mango avocado smoothie with watermelon or sweet potato salad with avocado pesto.
But, lately, I’ve been doing some MEGA sneaky avocado shenanigans in BAKING RECIPES by using your favorite, ULTRA creamy green healthy-fat friend instead of butter OR oil.
Think it can’t work?
SPOILER ALERT: it DOES.
Avocado made the most perfectly light and fluffy paleo german chocolate cake or paleo chocolate avocado cake with coconut flour and paleo breakfast avocado cookies with kale and now it’s injecting its magical little self into these super easy healthy chocolate chip avocado cookies.
Aside from the avocado situation that is going on in these cookies made with avocado, this gluten free chocolate chip cookie recipe is made from one of my favorite ingredients: oat flour!
Do you know how to make oat flour in 1 minute? Like I said, EZ PZ.
Oat flour bakes up pretty similar to “wheat flour” AND adds some yummy whole grain goodness to our light and fluffy, SUPER chewy-with-melty-chocolate-chips cookie. <– These cookies straight out of the oven?
Ohmigosh. So much HEAVEN.
The other secret-except-not-so-secret-anymore ingredient is just a LITTLE bit of cornstarch. Like the whipped gluten free shortbread cookies, there is something about adding a little HINT of this ingredient that gives cookies that ULTRA soft and perfectly chewy texture that usually only comes from something you did NOT make yourself.
Look at you. Givin’ your local bakery a run for its MONEY.
Buuuut, if your bakery dreams are more in the realm of cookie BARS, try these gluten-free chocolate chip cookie bars from My Gluten-Free Kitchen!
There’s also an extra egg yolk to make them SUPER tender (like the healthy whole wheat blueberry muffins) AND a combination of sugars in the recipe that truly does make these the best gluten free cookies.
Typically, I like to serve you desserts that are made entirely of coconut sugar, honey or agave but, SOMETIMES, you just gotta do a little cane sugar action. This is VRY VRY much the case if you’re trying to make these avocado chocolate chip cookies.
Cane sugar helps cookies spread and brown sugar (or coconut sugar in our case) helps cookies become CHEWY. Too much cane sugar and you have thin, crispy cookies that are NOT chewy IN THE LEAST.
On the other hand, too much coconut sugar and you have SUPER chewy cookies…that don’t spread at all and are just awkward little balls of dough WISHING to be cookies.
You know?
So, the two together? COOKIE MARRIAGE PERFECTION.
Chilling the dough also firms up both the cane sugar and avocado, so that it doesn’t spread out TOO much when baking. <– This is another SUREFIRE way to guarantee that your mouth with experience TRUE and SUPREME chewy cookie NIRVANA.
SRSLY. I know you want to be eating this avocado cookie recipe, liiike, YESTERDAY. BUT DO NOT SKIP THE CHILLIN’ STEP.
You have now learned ALL the secretes to making the best chocolate chip avocado cookies.
What you do with them is up to you.
Buuuut, I suggest that you PUT THEM INTO ACTION.
UHHH NOW.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Other Recipes You Might Like:
Crock Pot Paleo Cookies with Chocolate Chips
Paleo Cookies Pizza with Cashew Cream
Paleo Coconut Flour Chocolate Chip Cookies
Ingredients
- 2 1/2 Cups Oat flour 270g,
- 2 tsps Non-GMO Cornstarch
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 2/3 Cup Avocado mashed (150g)
- 3/4 Cup Raw Organic cane sugar
- 1/4 Cup + 2 Tbsp Coconut sugar
- 2 Large egg yolks
- 1 1/2 tsps Pure vanilla extract
- 1/2 Cup Mini chocolate chip
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda and salt. Set aside.
- In a large bowl, using an electric hand mixer, beat together the mashed avocado, cane sugar and coconut sugar until well combined. Add in the egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.
- Stir in the flour mixture and the chocolate chips until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in.
- Cover the bowl and refrigerate at least 2 hour – to overnight.*
- Once chilled, spray 2 cookies sheets with cooking spray and preheat your oven to 325 degrees.
- Drop the dough by rounded Tablespoons full onto the prepared cookie sheets, pressing out slightly. You want the balls to still have some height to them.
- Bake until the tops of the cookies just look set, about 13-14 minutes. They will feel very soft, but they cook more as they cool.
- Let the cookies cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely.
- DEVOUR!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: SMARTPOINTS: 4 POINTS+: 3. OLD POINTS: 2
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Cassie Autumn Tran says
Ooh, avocado cookies! Wow, I can imagine how heavenly they taste! I really want to try using avocado in a dessert recipe. I’ve only tried avocado pudding, which is pretty yummy!
Taylor Kiser says
You HAVEEEEEEEEEE to try it in cookies – SO bomb!!!
Becky Banning says
I wonder if you could replace the chocolate chips with dried cranberries and seeds to make them a little less calorific? Any thoughts?
Taylor Kiser says
To be honest, I don’t think that will change the calories all that much as dried cranberries and seeds are not low calorie foods 🙂 And these are only 105 calories a cookie, which is VERY low for cookies! But, let us know if you try it!
Shelly says
Do you think an egg substitute can be used?
Taylor Kiser says
I recommend trying this recipe: https://www.foodfaithfitness.com/eggless-chocolate-chip-cookies/ 🙂
Steve Rose says
how much baking soda
Taylor Kiser says
The recipe says 1 1/2 tsp.
Stacy Rose says
In the video you mention baking soda and baking powder mixture, but the written recipe doesn’t call for baking powder.
Thank you.
Taylor Kiser says
I think I misspoke in the video – follow the written recipe!
Isha says
Can you use quinoa flour if you do not have oats or oat flour at home?
Taylor Kiser says
Feel free to try, but I have never so I can’t tell you how it will work!
Laurie Phillips says
I am on a low carb diet. How can I adjust this recipe. Could I use almond and coconut flour and switch sugars for swerve or truvia and use half as much?
Taylor Kiser says
Hi Laurie! I can’t say because I’ve only tested the recipe as it is written. Sorry.
Here’s a low carb chocolate chip cookie recipe I’ve made that you can try instead: https://www.foodfaithfitness.com/pumpkin-sugar-free-low-carb-keto-chocolate-chip-cookies/