Fudgey chocolate cookies

Dairy Free
Dairy Free
Nut Free
Nut Free
Fudgey chocolate cookies
Prep time
Cook time
96 (per serving)


  • ⅓ cup mashed avocado
  • 3 large egg whites
  • 3 tbsp no calorie sweetener
  • 2 tbsp canned 100% pumpkin
  • 1 tsp vanilla extract
  • ½ cup unsweetened cocoa powder
  • ⅓ cup whole wheat flour (or ⅓ cup 1-to-1 gluten free blend)
  • ½ tsp baking soda
  • 2 tbsp mini dark chocolate chips


Makes 12 cookies, 2 cookies per serving

  • Total fat: 5g
  • Saturated fat: 2g
  • Sodium: 136mg
  • Carbs: 13g
  • Total sugars: 2g
  • Fiber: 5g
  • Protein: 5g


  1. Preheat oven to 350F/176C. Line a baking sheet with parchment or wax paper.
  2. In a blender or food processor, puree avocado until smooth. 
  3. In a medium-large bowl, combine pureed avocado, egg whites, sweetener, pumpkin and vanilla extract. Whisk until combined. 
  4. Gradually stir in the cocoa powder, flour and baking soda. Stir until just mixed, fold in the chocolate chips.
  5. Evenly distribute into 12 mounds on the baking sheet, about 1 ½ tbsp each. Use the back of a spoon to spread and flatten into 2-inch circles.
  6. Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Remove to a cooling rack to cool before enjoying.
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How to meal prep

Whisk the dry ingredients together in advance.

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