These Chocolate Avocado cookies are sweet, chocolatey, and surprisingly healthy. Who says you can’t have it all?

Who ever thought you could sneak a superfood like avocado into your dessert? Yes, you read that right. Avocado in cookies! These soft, chocolatey delights come with a hidden green twist that adds healthy fats and give the cookies their unbelievably moist texture.

In fact, avocadoes are the secret ingredient in several of my favorite vegan desserts – like these fudgy avocado brownies and this avocado chocolate mousse.

Why These Cookies Will Change Your Baking Game

Imagine biting into a rich, chocolatey cookie, so tender and satisfying, only to realize it’s made with avocados. Yes, the same fruit (yes, it’s a fruit!) you use in your guacamole.

But here’s the kicker – you’d never guess it’s there. These cookies are a game changer for anyone looking to add a healthy vegan-friendly twist to their treats without sacrificing flavor or texture.

The avocado replaces butter or oil typically found in cookie recipes. Not only does it make these cookies better for you, but it also ensures they’re incredibly soft and moist.

These Chocolate Avocado Cookies are:

• Packed with healthy fats and nutrients from avocado!
• Totally decadent. Rich cocoa and vegan chocolate chips create that irresistible chocolate flavor.
• Surprisingly simple to make! Despite their unique ingredient list, these cookies are as easy to make as any classic cookie recipe.
• 100% vegan!

Shall we get baking?

Key Ingredients & Substitutions

Avocado: The star of the show, providing the cookie with lots of moisture and healthy fats. Ensure the avocadoes are very ripe for the best texture and flavor.

Peanut Butter: The peanut butter adds depth and richness to the flavor. Almond butter or cashew butter can be used as alternatives.

Flax Egg: A vegan baking staple that binds the cookies. To make a flax egg, whisk together two tablespoons of ground flaxseed and one tablespoon of water, and let the mixture sit for about five minutes to thicken up. A chia egg (or a regular egg if not vegan) can substitute in a pinch.

Cocoa Powder & Vegan Chocolate Chips: Feel free to use any brand of cocoa powder or chocolate chips you prefer. I used vegan chocolate chips!

Helpful Tips

Avocado Quality: Make sure your avocado is perfectly ripe – not too hard, not too soft – for the best flavor and texture.

Dough Consistency: The dough will be thick and sticky; wetting your hands slightly can make handling and shaping the cookies easier.

Watch the Oven: These cookies don’t spread much, so don’t wait for them to flatten out completely in the oven. They’re done when they look set and slightly puffed.

Variations

Nut-Free: Swap the peanut butter for sunflower seed butter to make them nut-free.

Extra Crunch: Add nuts or seeds for a crunchy contrast to the soft cookie base.

Flavor Twists: Experiment with adding orange zest, coconut, or even chili powder for a unique twist on these chocolatey treats.

More Vegan Desserts

If you love these Chocolate Avocado Cookies, be sure to check out these other delicious treats:

• Vegan Thumbprint Cookies
• Vegan Peanut Butter Cookies
• Chickpea Chocolate Chip Cookies

Recipe

Vegan Chocolate Avocado Cookies (with double chocolate chunks!)

These Chocolate Avocado cookies are sweet and chocolatey with a hidden green twist that is surprisingly healthy!

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5 from 1 vote

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Course: Dessert / cookie

Cuisine: American

Diet: ,

Keyword: avocado cookies, avocado cookies vegan, avocado in cookies, chocolate avocado cookies, vegan avocado cookies, vegan chocolate avocado cookies

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 15 cookies

Calories: 123kcal

Author: Veg Kitchen

Ingredients

• 1 medium avocado pitted and peeled
• ½ cup brown sugar organic
• ¼ cup smooth peanut butter
• 2 tablespoons ground flax + 1 tablespoon water flax egg
• 1 teaspoon vanilla extract
• ½ cup cocoa powder
• ½ cup all purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegan chocolate chips

US Customary – Metric

Instructions

• Preheat the oven to 350 F, line a baking sheet with parchment paper and set aside.
• In a high speed food processor, puree the avocado, brown sugar, peanut butter, flax egg, and vanilla until smooth.
  
• Add the cocoa powder, flour, baking soda and salt and pulse until smooth.
  
• Remove the blades, and stir in the chocolate chips using a sturdy spatula or wooden spoon, dough will be thick.
  
• Shape the dough into 15 golf ball sized balls, then place onto the prepared baking sheet and gently flatten into cookie shapes (these cookies do not spread very much).
  
• Bake in the preheated oven 8-10 minutes, or until the cookies are slightly puffed and not wet looking.
  
• Allow to cool 5 minutes on the baking sheet before transferring to a cooling rack to cool completely.
  

Nutrition

Calories: 123kcal | Carbohydrates: 17g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 134mg | Potassium: 155mg | Fiber: 3g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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