KETO AVOCADO CHOCOLATE COOKIES
KETO AVOCADO CHOCOLATE COOKIES
If you’re a big snacker like I am, you want to
keep down the carbs and maintain fiber.
That’s why this has become my favorite gluten-free
chocolate cookie, even though I did not invent it.
I’ve made it repeatedly for several years.
INGREDIENTS to make
KETO AVOCADO CHOCOLATE COOKIES
1 avocado ripe
1 cup almond flour
1 teaspoon baking powder
1 egg
½ cup cocoa powder unsweetened
½ cup sweetener of choice
2 tablespoons coconut oil
½ teaspoon salt
Mix in your favorite add-in.
Shown here is chopped macadamia nuts.
You may want to add different nuts, raisins,
other dried fruit or chocolate chips.
INSTRUCTIONS
Preheat the oven to 180C / 350F degrees.
Mash up the avocado until smooth.
Add the sweetener, coconut oil and the egg.
Blend until smooth.
Add the remaining ingredients and mix well.
Line a baking tray with parchment paper.
Roll little balls of the cookie mixture and place
onto the baking tray.
Slightly flatten.
Bake at 350-F for 20-30 minutes.
The credit for its invention goes to *Angela
Colby (below).
*Based on a recipe by: Author: Angela Coleby
Author: Angela Coleby https://www.facebook.com/DivaliciousRecipes/
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