LCHF: Choc-Chip Cookies

Choc-chip cookies

Choc-chip cookies


3 ripe avocados
30g chocolate whey powder
140g almond flour
45g flaxseed flour or broken linseed
5 tbsp unsweetened cocoa powder
70g extra dark chocolate
1 tsp baking powder
3-4 tsp sweetener (powder or liquid)


  1. Preheat the oven to 180 degrees Celsius.
  2. Mix all the dry ingredients together in a bowl.
  3. If you use liquid sweetener, add it to the avocado when you mash it. The avocado mixture should be very smooth.
  4. Mix the dry ingredients and the avocado together.
  5. Chop the chocolate into small pieces and add to the mixture. Make sure it’s evenly spread through the mixture.
  6. You can make between 15 – 25 cookies, depending on how big the avocados are. Roll little balls and flatten them with your fingers to form cookies of about 4-5cm in diameter.
  7. Place the cookies on a baking dish with grease-proof paper.
  8. Bake the cookies for 10-12 minutes and let them cool entirely before you put them in the cookie jar!

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