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Chocolate Avocado Cookies

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Chocolate avocado cookies are gluten-free, dairy-free, and nut-free. Made with oat flour and arrowroot powder as the base and delicious chocolate chunks. These cookies are addicting and kids love them!

chocolate avocado cookies stacked on top of eachother. Sliced avocado in background.

Chocolate Avocado Cookies

These cookies are gooood! Like really good!

My daughter and I made a batch of these and brought them to meet some friends at the playground. They were a total hit with kids! Actually, they were a hit with the moms too.

This recipe is gluten-free. We’re using oat flour as the base. Oat flour is a whole grain flour that is also nut-free.

And instead of using dairy, egg or oil like a traditional cookie recipe might, this one uses avocado! Yes, avocado might seem strange in a cookie, but don’t let it fool you. You can’t even tell it’s there. And the results are really wonderful.

four chocolate avocado cookies on a cutting board with sliced avocado.

Chocolate Avocado Cookies Ingredients

  • Avocado – You’ll need one ripe avocado for this recipe. To check for ripeness, the skin will be dark and squishy when you press into it. It will feel “full” and not like the skin has separated from the inside flesh. You can learn more here.
  • Oat Flour – If you don’t have oat flour you can easily make your own at home using rolled oats! This is the method I use because it’s less expensive and super easy. See my instructions here.
  • Arrowroot Powder – Arrowroot is a root vegetable. The arrowroot powder is a great substitution for gluten-free flours in baking recipes.You can usually find it in the “health foods” section of a grocery store or organic store. You can also order it online.
  • Cacao Powder – Did you know that cacao powder is healthier than cocoa powder!? Yes, they look the same but they’re actually not. Cacao powder can be a healthier substitute for your baking recipes. It’s a source of protein, magnesium, iron, potassium, and fiber. You can usually find this in the “health foods” section of your store, or you can purchase it online. If you prefer to use cocoa powder, that will also work in this recipe.
  • Coconut Sugar – I love to use coconut sugar in my baking because the sweetness is far more subtle and won’t overpower the natural flavors of other ingredients. You could also use lakanto monkfruit sweetener which is a great sugar-free alternative.
  • Dark Chocolate Chips – Look for 70% dark chocolate chips which will have minimal refined sugar added to them and will be primarily made from cacao.
  • Other Baking Ingredients – You’ll also need vanilla extract, baking soda, and a pinch of salt.
stacked chocolate avocado cookies on a cutting board with chocolate chunks beside it

Tips For Making Chocolate Avocado Cookies

  • I used a food processor to make this recipe. If you don’t have one you can also use a hand mixer and a bowl.
  • The batter of these cookies is a little different than normal. It’s dense and sticky. That’s why I like to use a cookie scoop as you don’t need to touch the batter as much. If you do need to, dipping your hands in water or rinsing a spoon under water before working with batter will make it easier.
  • You have two options for cookie shape. Leave them round or gently flatten them with the back of a wooden spoon that’s been rinsed under water first. I pressed mine down slightly for a flatter cookie. If it doesn’t really matter to you, keep them round and skip the flattening step.

How To Make The Cookies

The process to make these cookies couldn’t be easier:

  1. Add the ripe avocado and coconut sugar to a food processor and blend until smooth and creamy.
  2. Now you can add in all the other ingredients and blend until it forms a cookie batter.
  3. Remove the blade and add the chocolate chips. Use a spatula to scrape down the sides of the food processor and mix in the chocolate chips.
  4. Use a cookie scoop or spoon to add cookie dough into small balls on a baking sheet lined with parchment paper.
  5. Bake for 9-10 minutes at 350°F. Remove from oven and let cookies sit on baking sheet for an additional 2 minutes, then place them on a rack to cool completely.

Cookie Storage Tips

When using unrefined whole grain flours like oat flour, I always prefer to keep my baking in the fridge versus counter. This will help preserve the freshness.

  • Fridge Storage: Let cookies cool completely then store in an airtight container in the fridge for up to 10 days.
  • Freezer Storage: Let cookies cool completely before adding to a large Ziploc bag. Remove as much air as possible and seal tightly. Store in the freezer for up to four months.
close up of a bunch of chocolate avocado cookies on a white table

More Cookie Recipes You Should Try

I have lots of baking recipes using healthier ingredients on my blog. But here are some cookie other cookie recipes to get you started with:

Chocolate Avocado Cookies

Chocolate avocado cookies are gluten-free, dairy-free, and nut-free. Made with oat flour and arrowroot powder as the base and delicious chocolate chunks.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 cookies
Calories: 118kcal



  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • Add the avocado and coconut sugar to the food processor and blend 1-2 minutes, until smooth and creamy.
    avocado and coconut sugar in a food processor
  • Add in the oat flour, arrowroot powder, cacao powder, vanilla extract, baking soda and salt. Blend until everything is mixed and it forms a sticky batter.
  • Remove blade from container and add the chocolate chips. Mix together with a spoon.
    mixing chocolate chips into batter in food processor with grey spatula
  • Using a cookie scoop or spoon, scoop out the batter on to a baking sheet. Leave round or gently press flat with the back of a large spoon or spatula for a flatter cookie.
    raw cookies on a baking sheet being flattened with back of a wooden spoon
  • Bake for 9-10 minutes. Remove from oven and let sit on baking sheet for another 1-2 minutes. Then place cookies on a rack to cool completely.
    chocolate avocado cookies cooling on a rack

Recipe Notes:

  • If you don’t have a food processor you can use a hand mixer for this recipe using the same steps above.
  • Storing In Fridge: Add cookies to an airtight container in the fridge for up to 10 days.
  • Storing In Freezer: Let cookies cool completely then add to a Ziploc freezer bag. Remove all excess air and seal tightly. Place in the freezer for up to 4 months. 
Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Sodium: 117mg | Potassium: 129mg | Fiber: 2g | Sugar: 7g | Vitamin A: 13IU | Calcium: 30mg

Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.

If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.

Tried this recipe?Follow me on instagram at @AndiAnne_Recipes tag me in your photos!

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