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
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.
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.
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:
- Add the ripe avocado and coconut sugar to a food processor and blend until smooth and creamy.
- Now you can add in all the other ingredients and blend until it forms a cookie batter.
- 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.
- Use a cookie scoop or spoon to add cookie dough into small balls on a baking sheet lined with parchment paper.
- 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.
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:
- Homemade Oreos With Cream Cheese Icing – Kids love them, parents can’t stop eating them… they’re totally addictive and worth making from scratch.
- Banana Cranberry Breakfast Cookies – One of the easiest grab-and-go breakfast ideas.
- No Bake Bird’s Nest Cookies – Healthy, delicious and made with only five ingredients.
- Chickpea Flour Sprinkle Cookies – These cookies are great for kids’ birthday parties or school events as they avoid many common allergies.
Chocolate Avocado Cookies
- ½ ripe avocado
- ½ cup coconut sugar
- ¾ cup oat flour
- ¼ cup arrowroot powder
- 2 Tbsp cacao powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup 70% dark chocolate chips
- 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.
- 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.
- 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.
- 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.
- 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.