11 March 2016

Double Chocolate Cookies

Print Friendly and PDF

So as I was making dinner tonight, I came across an avocado that I desperately wanted to use. Before I knew it, I was whipping up an original low carb double chocolate cookie recipe. And I have to say, I'm VERY happy with how they turned out. But I'll let you judge for yourself. ;) 


1 large avocado, peeled and seed removed
1/4 cup butter, softened 
1 egg
1/2 cup almond flour
1/4 cup coconut flour
3/4 cup granular Swerve 
6 drops liquid Pure Via
1/4 cup unsweetened almond milk
1/4 cup unsweetened cocoa powder
2 tsp vanilla
1/4 tsp xanthan gum
1/4 tsp baking soda
a pinch of salt
3/4 cup Lily's baking chocolate chips


1) Pre-heat your oven to 350 degrees.

2) Put a large, peeled and seeded avocado in a Ninja or food processor with 1/4 cup of softened butter. Blend until well mashed.

3) Empty the avocado butter mixture into a large mixing bowl. Add the egg, almond flour, coconut flour, Swerve, Pure Via, almond milk, cocoa powder, vanilla, xanthan gum, baking soda and salt. Stir very well. 

4) Mix in 1/2 cup of the Lily's chocolate chips.

5) Grease cookie sheets with coconut oil spray and scoop small balls of dough onto the cookie sheets.

6) Flatten the balls of cookie dough, as they won't spread out too much in the oven. Push the remaining 1/4 cup of Lily's chocolate chips on the top of the cookie balls for a nice cookie appearance. 

7) Bake the cookies for 27 to 30 minutes or until done.

8) About 5 minutes after the cookies come out of the oven, transfer them to a paper towel and let cool. The cookies will be soft and crumbly while hot but within 15-20 minutes after coming out of the oven, they will have a nice cookie texture.

9) Enjoy, and post on Caroline's Keto Kitchen Facebook page if you liked them!

Nutrition Facts:


Whatsapp Button works on Mobile Device only

Start typing and press Enter to search