RECIPE: Double Trouble Chocolate Chip Cookies


I’m not one for drama, but when it comes to my sweets, chocolate, and late night snacks I’ve been known to cry tears of happiness over success in the kitchen. My family has had to make a swift change in our everyday eats due to some health issues for both the man and I. We’ve since adopted the ways of a Paleo’er if you will, and have been doing as well as we can; I however am having a hard time feeling any sorta’ success in the ways of baking. Almond Flour, I got it, Coconut Flour, got it, Tapioca Flour and Arrowroot Starch, the pantry is stocked, yet I cannot manage a good muffin, pancake, or cookie. UNTIL THIS PAST WEEKEND.

Saw this recipe via The Smoothie Lover and thought I would give it a whirl. I mean the pictures are insane, could a fluffy, soft, scrumptious little cookie actually come from these 6 odd ingredients. YES MY FRIENDS, yes it can! Sofia and I set out for double chocolate success just before dinner on Friday night, and once she licked her fingers clean, approval was given and it was official, late night snacking was back!

I promise you this will be one of the BEST COOKIES you’ll ever eat, and I don’t take these claims lightly.


Double Chocolate Chip Cookies {original recipe via the smoothie lover}
Flour-free, Sugar-Free, Butter-free; that’s what I’m talkin’ bout!

3/4 cup Avocado; ripe
½ cup Coconut Sugar
1 Egg
½ cup Organic Cocoa Powder
1/3 cup Chocolate Chips; paleo-friendly enjoy life brand
½ tsp Baking Soda

Preheat oven to 350° F and line your pans with parchment paper. Next you’ll want to mix together your Avocado and Coconut Sugar until its nice a smooth, I recommend a hand or stand mixer for this part. Take the time to ensure you have little to no chunks, trust me, it’s worth the investment. Next add the Egg and mix on low until completely combined. Hand mix your Cocoa Powder and Baking Soda, and slowly incorporate your Chocolate Chips; take care to not over mix. Using the two-spoon method drop your batter onto a cookie sheet, 6 per sheet. Bake for 8 to 10 minutes leaving them on the pans to cool.

At this point I took the recommendation from the original recipe and put them in the fridge for storing and as well as preferred temperature for snacking on. They’re a soft cookie, so having one straight from the fridge seems to make for the perfect combo of smooth yet firm cookie perfection.


TRY IT and tell me what you think, I dare you to over-do it and feel guilty. Never again, not with these bad boys! We Gone through 2 batches in 4 days and proud of it.

//#doubletrouble #MmmmChocolate #YouHadMeAtHello #ILoveYouAvocado #AvocadoForTheWin


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  1. These look AMAZING Tairalyn! I can’t wait to try these. Pinned them and will definitely be coming back for the recipe!


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