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These Chocolate Avocado Cookies are rich, fudgy and melt in your mouth! Avocados are substituted for oil making the cookies a healthier, vitamin packed treat. 
I’m excited to share these Chocolate Avocado Cookies with you! Before we jump into the recipe, I have a confession. Avocados are not my favorite food.
I love a good avocado! In fact, I’m always up for chocolate avocado pudding, avocado brownies or an avocado smoothie!
I’m always looking for creative ways to sneak them into my diet. With my Hashimoto’s disease, teaching three spins classes a week, and being self-employed as a nutritionist eating healthy is a must!
I’m constantly trying to keep it under control. Avocados are a good anti-inflammatory food (1), high in vitamins, minerals and phytonutrients (disease preventing).
Avocados naturally high in monounsaturated fat (good fat) making them an excellent substitute for saturated fat. Most people don’t know that avocados are a fruit, and they have less than one gram of sugar per 1-ounce.
The least amount of sugar per any other fruit. That’s why I love baking with avocados! They’re make a great healthy fat substitute in recipes that traditionally have unhealthy oils, and you get to control the sugar content.
They make baked goods oh so creamy and delicious! Even better, avocados are flavorless so you won’t know they’re there! Perfect for getting unhealthy eaters to eat healthier, and these Chocolate Avocado Cookies are guaranteed to please any unhealthy eater.
Rich, fudgy, creamy… they melt in your mouth with every bite. Great as a nutrient dense snack or even for breakfast (<-yes for breakfast!).
I love crumbling a Chocolate Avocado Cookie over my Greek yogurt for a protein packed snack. It’s just enough to satisfy my sweet tooth while getting anti-inflammatory benefits.
This week I’m starting a 6 week bootcamp with a personal trainer so guaranteed there will be a batch of these goodies in my freezer to help me stay on track with my nutrition and eating while I test the limits of my fitness.
Chocolate Avocado Cookies
Ingredients
- 1 avocado
- 1/2 cup Gluten Free oat flour, or regular oat flour
- 1 egg, room temperature
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 F. Prepare a baking sheet with parchment paper.
- Place the avocado, maple syrup, vanilla extract and egg in a food processor or blender. Blend on high 3 minutes until avocado is fully broken down.
- Add salt, cocoa powder, baking soda and oat flour. Process until fully blended.
- Using a small ice cream scoop, place 2 scoops on the prepared baking sheet to form a cookie. Spread it out a bit to make a cookies as they will not spread in the oven.
- Bake at 350 F for 8 minutes.
- Remove from the oven, cool 5 minutes on the pan. Transfer to a wire baking cooling rack.
Video
Notes
- For Paleo, substitute almond flour.
- For gluten free baking, measure properly to get best results.
- Eat these avocado cookies immediately or store in refrigerator 1 week or in freezer up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: (1) Kim, O., Murakami, A., Takahashi, D., Nakamura, Y., Torikai, K., Kim, H., & Ohigashi, H. (2000). An avocado constituent, persenone A, suppresses expression of inducible forms of nitric oxide synthase and cyclooxygenase in macrophages, and hydrogen peroxide generation in mouse skin. Bioscience, Biotechnology, & Biochemistry, 64, 2504-2507.
I made these cookies with the goal of satisfying my sweet tooth in as healthy a way as possible and they did not disappoint! The texture for me turned out more like a brownie which was fine with me. They were such a tiny bit gooey and very chocolatey. Highly recommended.
I decided to make these cookies because I get a sweet tooth often, but have to keep an eye on my blood sugar. It all started out great, but then I wanted more out of the recipe, and since I can’t follow one to save my life, I modified this one to get what I was looking for.
I wanted a low carb, highly protein cookie to satisfy my sweet tooth. So, this is what I created….
I doubled the recipe, but only used 1 1/2 avocados, and added about 1/2 cup creamy peanut butter. Then, for the flour, I used 1/2 cup oat flour, 1/4 cup oat bran and 1/2 cup Quest chocolate protein powder. Once all the ingredients were mixed together, I folded in about 1/3 cup mini semi-sweet chocolate chips.
In all, the batch made about 25 decent sized super soft & not so sweet pillows of yumminess. I’m so grateful to have found your recipe, and I’m sorry I couldn’t just follow it. I can’t wait to try them again with some other gluten free flours that might raise the protein content even higher, and make them mini cookies.
I can’t wait to make this!! Avocados can vary quite a bit in size especially in different countries. Any idea on a measurement I can use so the cookies turn out?
I do not have an exact measurement. You will want a Haas avocado that is medium in size not the large ones FL or Dominican ones. The recipe is very forgiving with the size of the avocado so it doesn’t have to be exact.
I had bought mini avocados (which I didn’t even know where a thing) – I wasn’t sure how many to use, so I googled 🙂 – I used roughly 1 cup of avocado. I also added about 1/3 cup semi sweet chocolate chips. These cookies are a HUGE win. My 5 year old eats them. My VERY VERY PICKY 5 year old. The only vegetable he eats is cucumber. I also love these cookies. I made them mini so they’ll fit perfectly in a bento box for school and I can just grab a few on the go. Love love love this recipe. I can see me making these very regularly. THANK YOU!!!!
Those are awesome. They are like a brownie. I cut the chocolate to 1/4 cup as I don’t like too bitter. And instead put 1/4 more cup oats flour. Other than that followed exactly. Very tasty and kids approved!!