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Low Fat Double Chocolate Peanut Cookies- FoodFaithFitness

Double Chocolate Cookies with Peanuts

A healthy twist on traditional chocolate cookies that uses avocado in place of butter to cut the fat but not the flavor!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10
Calories 229kcal


  • 3/4 Cup + 2 Tbsp Whole wheat pastry flour
  • 1/4 Cup Unsweetened cocoa powder
  • 1 tsp Cornstarch
  • 1/2 tsp Salt
  • 1/2 tsp Baking powder
  • 1/4 cup Mashed avocado about 1/2 a small avocado
  • 1 Tbsp Softened butter
  • 1.5 Cups Splenda
  • 1/2 tsp Vanilla
  • 1 large egg
  • 1 large egg yolk
  • 6 tbsp chocolate chips semi sweet or bittersweet
  • 2 Tbsp chopped peanuts optional


  • Preheat oven to 325 degrees F.
  • Line a cookie sheet with parchment paper and set aside.
  • In a medium bowl, combine the whole wheat pastry flour, cocoa powder, cornstarch, salt, and baking powder. Set aside.
  • In a large bowl, beat the mashed avocado, butter, splenda, vanilla, egg and the egg yolk, with an electric mixer. Beat until well combined, and there is no lumps.
  • Slowly stir the flour mixture into the avocado mixture.
  • Add the chocolate chips, and peanuts and mix well until all the ingredients are combined.
  • Place the bowl in the fridge to chill for at least 2 hours.
  • Using your hands, shape cookie dough into Tbsp sized balls and place on the cookie sheet. Flatten slightly with fork, as they do not spread much.
  • Bake for 11 minutes. They will seem underdone, but that’s good! They cook a bit more on the sheet afterwards.
  • Let cool on the sheet for 5 minutes, and then transfer to a wire rack.
  • Devour!


Whole wheat PASTRY flour is key here. If you use regular whole wheat flour, your cookies will be dense. The pastry flour gives them the texture that all purpose flour would. I use Bobs Red Mill Organic Whole Wheat Pastry, available at most grocery stores.
Your dough will seem very sticky when forming it into balls (having damp hands help it not stick to your fingers!) this is due to the extra eggs. It is totally how it should be, and will keep these cookies so soft!


Serving: 1cookie | Calories: 229kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 141mg | Potassium: 135mg | Fiber: 2g | Sugar: 30g | Vitamin A: 115IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg