Eat well. Be well.


Chocolate Avocado Cookies – Dairy-free, Grain-free, Egg-free


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This recipe is delicious and a modification of a recipe from Sweet as Honey.

Use a pasture-raised egg if you are not avoiding eggs.

I am egg-free for now so I used a chia substitution for the egg.

Chia-egg substitute

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  • 1 Tbs. Chia Seeds +
  • 2.5 Tbs Water
  • Mix and let sit 10 minutes


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1 egg or 1 Chia-Egg Mixture above

1 ripe avocado (1/2 cup mashed)

1/4 cup Grade B Maple Syrup

1/2 cup Almond butter or Sunflower Seed Butter

1/2 cup Raw Cacao Powder

1/4 cup Enjoy Life Mini Chocolate Chips – Free of allergens

4 drops SteviaClear

1 tsp vanilla

Pinch of salt

Optional: 1/4 cup shredded coconut


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Prepare the baking sheet

  • Use parchment paper
  • Preheat oven to 350 degrees

In a food processor

  • Mix Maple Syrup and Avocado. Process 30 seconds.
  • Add Cacao, almond butter, egg (or chia-egg sub). Process 30 seconds.
  • Scrape sides and process 15 seconds.

Transfer to a mixing bowl

  • Add vanilla
  • Chocolate chips
  • Stevia
  • Optional: Add 1/4 cup shredded coconut

Spoon onto baking sheet

Make 14 cookies.

Moisten fingers to flatten a little.

Bake 8 minutes, at 350 degrees or until center is set.

Cool on baking sheet 10 minutes then transfer to a cooling rack.

The cookies will peel off the parchment paper.





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