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This Chocolate Avocado Cookies post was sponsored by the Hass Avocado Board as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
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.
You’ll never know they’re made with avocados! Gluten Free + Low Calorie {with a Paleo option} 
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 guacamole, avocado pudding, avocado brownie or avocado smoothie bowl, but sliced avocados I don’t love which is why I’m always looking for creative ways to sneak them into my diet. Between my Hashimoto’s, teaching 3 spins classes a week and training like a rockstar in the gym, inflammation is no joke.
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).
Click here to pin this recipe! 
They’re 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.
Ready to make a batch? Check out the Haas Avocado Board Website for more details on the amazingness of avocados!
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Chocolate Avocado Cookies
Ingredients
- 1 avocado
- 1/2 cup Gluten Free oat flour
- 1 egg room temperature
- 1/2 cup unsweetened cocoa powder
- 1/3 cup maple syrup
- 1/2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/8 tsp. 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.
- Eat immediately or store in refrigerator 1 week or in freezer up to 1 month.
Recipe Notes
- For Paleo, substitute almond flour.
- For gluten free baking, measure properly to get best results.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Recipe Video
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What I Used For The Recipe
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.
Avocados make the perfect base for almost anything! I have yet to venture into avocado with chocolate..but this looks like a good recipe to start with!
You really need to try!
These look amazing. Almost like snackwells, but without, well, all of the chemicals…
Snackwells! OMG I haven’t thought about those in ages.
These look so good! I have yet to try baking with avocado or using it in a smoothie and I need to get on that!
Oh you need to try lady. It’s so easy and good!
LOOK AT HOW PRETTY YOUR NAILS ARE! I swear I get my nails done just so they look good in the photos lol now if only I would stop biting my cuticles!
I can’t believe of everything in this post, you notice the nails. Haha you totally got me hooked!
Yum, I love how easily avocados blend in and hide in desserts. I made a avocado chocolate pudding pie once and no one in my family had any idea it had an avocado base.
Avocado pudding is amazing! Love the idea of a pie.
I need to try these cookies they look amazing thank you for sharing the recipe
You’re welcome!
Um, WHAT! With avocados? These sound amazing! Sharing these on my next round ups post 😀
Thanks for the love girl!
Ok, so mine totally don’t look like the picture. I used almond flour and they turned out sort of cakey and dry. They also spread during cooking! :-/ definitely delicious! 🙂
I would expect that to happen with almond flour. You would have to use different quantities than the original recipe calls for as almond flour’s much denser. I wouldn’t expect them to look like the recipe because you used different ingredients. Glad they were still tasty though!
Can make my own oats flour by super blending instant dry oats into a flour-like base?
Using regular oats will probably work. I’m not sure about instant.
Would I need to adjust the amount of flour used if I just use regular all-purpose flour instead of the oat flour?
Probably. I NEVER use regular flour because it’s so bad for you so I really don’t know how to bake with it.
Could I use another type of flour? Or could I just blend my oatmeal into powder
Hi Crystal! You can blend your own oats into flour. It’s really easy.
Can some ingredients be taken out or replaced?
I have not tried any replacements. If you experiment, let me know how it turns out!
Megan, let me start by saying I’m really happy to have found your site! I was cruising Pinterest for a chocolate avocado cookie and your pin really caught my eye. I was a little skeptical at first as I am not an avocado lover either,,,,I have Hashimotos as well. And work Really hard at eating well! I made these delightful cookies today and let me say, I was not disappointed in any way. They were super easy to make and came out exactly as you described.. Thank you for sharing your recipes. ❤️❤️❤️. Take care
Hi I have never used avocados in cooking and have just tried this recipe and while I love the flavor I find that the texture takes like chocolate cake and not like a cookie. Is this what they usually taste like or have I maybe done something wrong? Is there a way I can make them more cookie like instead?
Hi Jess! I don’t think they taste like chocolate cake at all, but I do find with grain free baking cookies are more dense which may be what you mean. Maybe I’m used to that texture? If you wanted them drier like a cookie, you could try adding more flour so they’re aren’t as soft and fluffy.
Thanks for replying it must be just a texture I have got to get used to thanks
The taste of these are AMAZING, my only.conplaint…and it’s almost more of a note, is that the cookies came out really super fudgy…think set cookie dough instead of cookie. I put them in the oven for a few more minutes on the wire rack, and then cooled in the fridge. I mean. Cookie dough is delicious.
These are meant to be a fudgy cookie which is why they are described as fudgy in the blog post. 🙂
Hello, I am very interested in this recipe, but I don’t want to use eggs because I’m trying to go vegan. Is there anything I can substitute the egg for?! Thank you
I have not tried to sub the eggs in this recipes, but you could try using a flax egg or an egg replacer in the recipe.
I made these cookies with almond flour instead of oat flour due to food intolerance issues. Avocado and dark cocoa powder are supposed to be high in magnesium which unexpectedly helped my movement challenged digestive system. I had no idea avocado and dark chocolate were such a dynamic duo. I’ll be pairing these food superheroes in my kitchen on a regular basis from now on. Another benefit is the reduced sweetness which may help dial down tastebud expectations.
Thank you for this tasty, therapeutic recipe.
I’m so glad to hear you liked them! Avocados + cocoa make such handy baking foods.
These look amazing and if they are anything like your chocolate avocado muffins, I’m all in! What do you suggest for the banana as a replacement? I’m allergic to them and haven’t had good luck using applesauce.
Hi Kathleen! These cookies don’t have a banana in them so you’re good.
These are delicious!!! I doubled the recipe and my kids keeps asking for them. My six year old said they taste like cake! And she’s right. I wonder how I might be able to make this into a cake….
So glad you love them!
These look amazing – can the Maple Syrup be removed from the recipe, or is that necessary to help bind / make sweeter?
The maple syrup is needed to combine the batter you need some liquid otherwise the batter will be stiff, hard to form and they will be flavorless and not fudgy without it.
hi! i’m trying to cut my sugar so would it be okay if i cut the maple syrup by half and add some milk instead to make up for the liquid? just enough to give it the right consistency
I haven’t tried subbing milk. I imagine they might be too runny with that substitution. Applesauce may work, but I can only guarantee the recipe as is because that is how I tested it.
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!!
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!!!!