This May be The Healthiest Cookie Ever! Here’s How To Make Chocolate Avocado Cookies

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Low Sugar, Low Carbs and Unrefined Flours Makes this Cookie Super Healthy!

Did you ever realize there was such a thing as a ‘healthy cookie?’ It’s not what you’d expect and it definitely doesn’t come loaded with artificial ingredients and sweeteners. Low sugar calorie and carb recipes like this one keep your insulin from spiking, which keeps your glucose levels low and keeps it from signaling your body to story fat.
In these chocolate avocado cookies, the avocado replaces the butter. I know it’s crazy, right?  These cookies are organic and not all that bad for you! Avocados are rich and soft so they make a great substitute for butter. You can’t taste the avocado, so it’s not as weird as you might think. Health fat found in avocados doesn’t actually cause you to get fat, carbs and sugar found in high fructose sugars and corn syrups actually do!

Avocados are a great source of healthy fats, vitamins, and minerals. The taste blends so well with the other ingredients, you can’t even taste it. These cookies are also sweetened with honey instead of refined white sugar and use no white flour! These cookies are chewy, chocolatey, and just all around delightful.


-2 ounces organic unsweetened chocolate melted in 1/2 tablespoon of coconut oil

-1/2 organic avocado

-2 tablespoons of unsalted organic almond butter

-1/4 cup honey

-1 organic egg and one organic egg white

-2 tablespoons organic cocoa powder

-1 1/2 tablespoons organic almond flour



1. Preheat oven to 350 degrees.

2. Puree avocado in a food processor or high-speed blender until very smooth

3. Add other ingredients, one at a time and pulse until the batter is smooth

4. Chill the batter in the fridge for one hour

5. Fill a pastry bag and pipe batter onto cookie sheet, or drop the batter by heaping tablespoons.

6. Bake for 15-17 minutes

7. Let cool for 5 minutes.

Find natural MGO 400+ Manuka Honey for this recipe at the Nutritional Institute Online Store!



by Linda Slater-Dowling