Clean Eating Cookies

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In the last post, I talked about intuitive eating. It aims to foster a positive relation with all food, including eating and enjoying foods that you might normally stay away from. Dessert is one of those things that we shouldn’t limit ourselves from just because of the food police.

The healthy gingerbread loaf I shared in last week’s email, along with these delectable dark chocolate sea salt cookies, are prime examples of being able to indulge in sweets without overdoing it. I discovered this recipe from Michelle Dudash years ago, and let me just tell you – YUM!!

Instead of eggs, flaxseed meal binds these cookies while adding a fiber & antioxidant boost. Avocado replaces half of the butter stick, adding important nutrients like copper, potassium, vitamin B6 & good fats.

Dark Chocolate Sea Salt Cookies

Don’t tell people these cookies are healthy – just tell them they are delicious!


  • 3/4 cup white whole-wheat flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons flaxseed meal
  • 6 tablespoons cooled coffee (or water)
  • 1 (4-ounce, 1/2 cup) cold vegan buttery stick, sliced
  • 1/2 cup ripe avocado
  • 3/4 cup raw granulated sugar (or sugar substitute)
  • 3/4 cup packed brown sugar (or substitute)
  • 2 teaspoons vanilla extract
  • 1-3/4 cups dark chocolate chips
  • 1 cup walnut pieces
  • 1/2 teaspoon flaked sea salt


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, stir together flour, cocoa powder, baking soda, and salt.
  3. In a small bowl, combine the flaxseed and coffee or water.
  4. In a large mixing bowl, beat the buttery stick, avocado, sugars, and vanilla at medium speed until creamy and smooth, about 3 minutes.
  5. Add the flaxseed mixture and mix on low speed until incorporated.
  6. Add the dry ingredients and mix on low just until moistened.
  7. Stir in the chocolate chips and about two-thirds of the walnuts.
  8. Drop by heaping tablespoons onto ungreased cookie sheets.
  9. Press the remaining one-third of the walnuts onto the tops of the cookies and sprinkle with flaked sea salt.
  10. Bake about 13 minutes, or until no longer wet-looking in the middles and set on the edges.

Do you have a favorite holiday cookie? Share with us in our Facebook group!

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