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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.
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.
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.
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 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.
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.
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.
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. 🙂
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
Can some ingredients be taken out or replaced?
I have not tried any replacements. If you experiment, let me know how it turns out!
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.