Fudgy Keto Avocado Brownie Cookies

Makes 14-16 cookies

Wet Ingredients

Dry Ingredients

1 cup (100g) almond flour, superfine, blanched
⅓ cup (35g) unsweetened cocoa powder (Dutch-processed for deepest flavor)
⅓ cup (60g) granulated keto sweetener (erythritol, allulose, or monk fruit blend)
2 tbsp coconut flour (helps absorb moisture)
1 tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
1 tsp instant espresso powder (optional, deepens chocolate)

Mix-Ins

Finishing Touch

1. Preheat and Prep

Preheat oven to 175°C (350°F) . Line two baking sheets with parchment paper.

2. Blitz the Avocado

In a food processor or blender, combine the avocado flesh, egg, melted coconut oil/butter, and vanilla. Blend until completely smooth and creamy with absolutely no green flecks. Scrape down the sides as needed. You want a silky, mousse-like puree. No one should know there’s avocado in here.

3. Combine Dry Ingredients

In a separate bowl, whisk together the almond flour, cocoa powder, sweetener, coconut flour, baking powder, baking soda, salt, and espresso powder. Make sure there are no lumps of cocoa or almond flour.

4. Make the Dough

Pour the wet avocado mixture into the dry ingredients. Stir with a spatula until a thick, glossy, brownie-like dough forms. It will be soft and fudgy, not stiff like traditional cookie dough.
Fold in the chocolate chips.

5. Chill (Important for Fudgy Texture)

Cover the bowl and refrigerate the dough for 20-30 minutes. This firms it slightly and prevents excessive spreading, ensuring dense, brownie-like centers.

6. Shape and Bake

Using a medium cookie scoop or tablespoon, scoop rounded mounds of dough onto the prepared baking sheets, spacing them 5 cm (2 inches) apart. These don’t spread dramatically.
Gently press each mound down slightly with wet fingers — they should be thick discs, not flattened completely.
Sprinkle the tops with a pinch of flaky sea salt.

7. Bake

Bake for 10-12 minutes. The edges will look set and slightly firm, but the centers will appear soft and underdone. This is correct. They continue cooking and firming on the hot tray.
For extra fudgy cookies: pull them at 10 minutes. For slightly more set, cakey edges: go to 12 minutes.

8. Cool Completely

Let the cookies cool on the baking sheet for 10 minutes — they’re fragile when hot. Transfer to a wire rack to cool completely. The texture becomes supremely fudgy as they cool. Store in the fridge for the ultimate dense, truffle-like bite.

Based on 15 cookies, using erythritol

Avocado selection: Use a perfectly ripe avocado — soft but not brown or stringy inside. Any bitterness or fibrous texture will show.
Smooth puree: A blender or food processor is essential. Hand-mashing leaves green bits.
Don’t overbake: At 10 minutes they’ll look slightly underdone in the center. Trust the process — they set up fudgy and dense.
Sweeteners matter: Allulose creates a softer, gooey-er texture. Erythritol yields a firmer, more crisp-edged cookie with a slight cooling sensation. Monk fruit blend works well.
Storage: These are best cold. Store in the refrigerator up to 1 week, or freeze up to 3 months. Eat straight from the fridge for fudge-like density.

Mint Chocolate: Add ¼ tsp peppermint extract.
Double Chocolate Peanut Butter: Swirl 2 tbsp melted sugar-free peanut butter through the dough before scooping.
Orange Chocolate: Add zest of 1 orange.
Nutty Crunch: Fold in ¼ cup chopped toasted pecans or walnuts.