Fudgy Chocolate Cookies

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Prep: 15 minutes  | Cook: 15 minutes


  • 3 ounce. avocado (about 1/3 cup or 1 small avocado’s worth)
  • 1/3 cup (about 3 large) egg whites or fat-free liquid egg substitute
  • 3 tablespoon. Truvia spoonable calorie-free sweetener
  • 2 tablespoon. canned pure pumpkin
  • 1 teaspoon. vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup whole-wheat flour
  • 1/2 teaspoon. baking soda
  • 3 tablespoon. mini (or chopped) semi-sweet chocolate chips


  1. Preheat oven to 350F. Line baking sheet with wax or parchment paper.
  2. Combine pureed avocado, egg whites, sweetener, pumpkin and vanilla extract in a medium-large bowl. Whisk continuously until creamy and fluffy.
  3. In a separate bowl, combine cocoa powder, flour and baking soda. Add the flour mixture to the avocado-pumpkin mixture and mix until incorporated. Stir in the  chocolate chips.
  4. Roll cookie dough into 12 even balls on the baking sheet. Flatten dough into 2-inch circles using the back of a spoon.
  5. Bake cookies for about 10-12 minutes or until tester comes out clean. When done, transfer to cooling rack right away. 
  6. Makes 12 servings

Nutrition Information:

Pre serving: 1/12th of recipe (1 cookie): 56 calories | 2.5g total fat (1g sat fat) | 65mg sodium | 10.5g carbs | 2g fiber | 2g sugars | 2g protein | Smart Points: 2

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