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Enjoy a rich, indulgent dessert that is secretly packed with veggies and completely oil-free with these chocolate Avocado Cookies. Each cookie is only 92 calories; plus, they don’t contain refined sugar.
Quick Summary: Avocado Cookies
- Why make this recipe: Rich, fudgy chocolate cookies made with a whole avocado instead of oil or butter — under 100 calories each, no refined sugar, and nobody will guess the secret ingredient.
- Nutrition: 92 calories, 3 grams of fiber, 2 grams of protein
- Diet: Low-Calorie, Gluten-Free, Dairy-Free
- Time: 30 minutes
- Method: Baking (blender dough — no mixer needed)
- Best for: Dessert and make-ahead treats
- Tip: Blend the avocado completely smooth before adding anything else, or you’ll get green flecks in the finished cookies.
The next time a chocolate craving hits, try these fudgy avocado cookies! They are made with a whole avocado and egg instead of oil or butter, sweetened with maple syrup, and take less than 30 minutes to make.
Don’t be nervous about trying avocado desserts; you can’t even taste it! They are great for freezing, and then you have a chocolatey treat on hand whenever you want!
If you want to sneak more avocado into your desserts, you will love my paleo avocado brownies and avocado chocolate mousse!
Why You’ll Love This Recipe
- No Oil or Refined Sugar: The fat in these cookies comes from the avocado. There is no oil or butter at all! Plus, they are sweetened with maple syrup and don’t contain any refined sugars.
- Less Than 100 Calories: Each of these delicious cookies is only 92 calories, which is unbelievable considering how decadent they taste.
- Thick and Fudgy Cookies: These cookies have a more brownie- or cake-like consistency, so they are thick, gooey, and soft.
Table of Contents
Ingredients
- Avocado: You’ll need one medium avocado for this recipe. The exact amount of avocado is flexible, but I recommend using Haas avocados and not a larger variety. Be sure to choose a ripe avocado with creamy insides that aren’t stringy or brown.
- Oat Flour: Not only is oat flour more nutrient-dense, but it’s also great for helping maintain stable glucose levels because it has a lower glycemic index.
- Egg: Add a bit of protein by using a whole egg as the binder for these cookies.
- Cocoa Powder: Use unsweetened cocoa powder for a rich, but not overly sweet chocolate flavor.
- Maple Syrup: The sweetness in these cookies comes from maple syrup, but you could also use honey if you prefer.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Chocolate Chips: Give the cookies a crunch or a bit more chocolate by adding chocolate chips or white chocolate chips to the cookie dough.
- Add Nuts: Mix in some chopped walnuts, pecans, or almonds to the dough.
- Use Espresso Powder: Deepen the chocolate flavor by adding a teaspoon of espresso powder to the cookies.
How to Make Avocado Cookies
This chocolate avocado cookie recipe is so easy because the dough comes together in a blender or food processor. There’s no stirring by hand or using a stand mixer. Just preheat the oven to 350°F and line a cookie sheet with parchment paper before you start blending.
- Step 1: Blend the Avocado. Add the avocado, maple syrup, vanilla extract, and egg to a food processor or a blender. Blend them on high for about 3 minutes, or until the avocado is completely broken down and smooth.
- Step 2: Add Dry Ingredients. Add the cocoa powder, oat flour, baking soda, and salt directly to the avocado mixture in the blender. Blend until the dry ingredients are fully incorporated.
- Step 3: Portion Cookies onto Baking Sheet. Use a small ice cream scoop, or a 2” cookie scoop, to scoop out the dough. Each cookie consists of 2 scoops of dough. Use a spoon to spread out the dough a bit because these cookies don’t spread in the oven. Bake the cookies at 350°F for about 8 minutes or until the edges are set but the centers are still soft.
- Step 4: Let the Cookies Cool. Remove the avocado cookies from the oven and let them cool for 5 minutes on the baking sheet. They will finish baking during this time. Then transfer the cookies to a wire cooling rack to finish cooling.
Expert Tips
- Don’t Overbake the Cookies: These cookies may look slightly underdone, but once the edges are set, they need to be removed from the oven. It’s hard to tell when they are burnt due to the dark color, so don’t risk it.
- Let the Cookies Rest: The cookies can be slightly underdone when you take them out of the oven because they rest on the hot baking sheet for at least 5 minutes. This gives them time to finish baking and set.
- Blend the Avocado Smooth: Be sure to blend the avocado completely smooth before adding it to the dough to avoid clumps of green in the cookies.
- Storage Directions: Keep cookies in an airtight container in the refrigerator for 1 week. You can also freeze them for 1 month. A frozen avocado cookie will thaw at room temperature in just 15 minutes!
Serving Suggestions
Whether you’re a chocolate lover or you have chocolate -loving friends that you want to share a dessert with, these are the perfect sweet treat! Pack one in your lunch for an afternoon pick-me-up, enjoy one with a glass of milk after dinner, or take them to your next potluck. No one will even notice that they’re made with avocado!
- Crumble your chocolate avocado cookies over a bowl of Greek yogurt or a pumpkin smoothie bowl for a sweet and protein-packed afternoon snack.
- Buy a few avocados and make these cookies for dessert after a dinner of guacamole and high-protein chicken enchiladas.
- These rich, fudgy cookies are the perfect treat for a tailgate or afternoon cookout with friends. Bring them along with a savory dip, like this pinto bean dip.
Avocado Cookies Recipe FAQs
I haven’t tested this recipe with a different flour, so I can’t say for sure if you could use a different one. A one-to-one gluten free baking flour would probably as well as whole wheat. You may be able to use almond flour, but adjustments for the fat in it may be needed and the texture would be different. Coconut flour will not work.
There are chunks of green in the cookies because the avocado wasn’t blended smooth enough. Be sure the avocado isn’t chunky or stringy at all to avoid visible green pieces in the finished cookies.
These cookies do not spread when they bake. They are thick and cake-like, so you will need to flatten the dough a bit before baking to achieve the size you want.
More Delicious Healthy Cookie Recipes
If you tried this Avocado Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Chocolate Avocado Cookies
Ingredients
- 1 Avocado , medium size and ripe
- ½ cup Oat Flour, or gluten free oat flour
- 1 Egg, room temperature
- ½ cup Unsweetened Cocoa Powder
- ⅓ cup Maple Syrup
- ½ teaspoon Vanilla Extract
- ½ teaspoon Baking Soda
- ⅛ teaspoon 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.
Notes
- Be sure to properly measure the flour for baking. If you use too much flour, the cookies will turn out dry.
- Blend the avocado completely smooth to avoid lumps and a gritty texture.
- Use ripe avocados that feel slightly soft when you gently squeeze them. They should be bright green inside and smash easily.
- A medium sized avocado works best. This recipe does not require an exact avocado size. It is very forgiving.
- Store in the refrigerator. See the notes in the blog post on storage.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can almond flour be used as an alternative?
I don’t recommend it. Adjustments would be needed to account for the fat content in the almond flour.
can I use arrowroot flour instead of?
That will not work instead of oat flour.
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 canāt 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 createdā¦.
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. Iām so grateful to have found your recipe, and Iām sorry I couldnāt just follow it. I canāt 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 š – 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!!