Pin it
These fudgy, decadent avocado chocolate chip cookies pack all the yummy goodness of regular cookies but stay true to paleo and gluten-free needs. The hidden star? Smooth avocado that keeps them moist and healthy without any weird taste. They've become my favorite sweet treat when I want something tasty that fits with my cleaner food choices.
I stumbled on this cookie idea during a health challenge I tried three years back and wasn't sure about mixing avocado with cookies. Now they're what my family craves most, and even my super picky nieces beg for them whenever they stop by.
Ingredients
- ⅓ cup melted coconut oil: Makes them rich and moist without dairy. Try unrefined for a hint of coconut or refined if you don't want that taste
- ½ cup granulated sugar: Works with whatever fits your diet. Lighter sweeteners help keep the cookies looking nice
- ½ teaspoon salt: Cuts through sweetness and makes the chocolate pop
- 2 large eggs: Hold everything together. Using room temp eggs works better when mixing
- 1 medium avocado: Creates that amazing fudgy feel plus adds good fats. Pick one that's ripe but not mushy
- 1 teaspoon lemon juice: Keeps the avocado from turning brown and rounds out flavors
- 2 cups almond flour: Makes the protein-packed base that keeps cookies tender
- ⅓ cup coconut flour: Soaks up extra moisture for the perfect cookie texture
- ⅔ cup chocolate chips: Bring bursts of chocolate in every bite. Go for dairy-free ones if you're strict paleo
Cooking Guide
- Blend Wet Stuff First:
- Stir melted coconut oil and sugar together in a big bowl until smooth. Drop in eggs one by one, mixing well each time. Squish avocado completely until no lumps remain then mix it in with the lemon juice until you've got an even green mix.
- Add Dry Elements:
- Pour in almond flour, coconut flour and salt to your wet stuff. Mix slowly with a wooden spoon just until combined. The dough should come away from the bowl sides and feel a bit sticky but not wet. Toss in more coconut flour if needed so you can scoop it easily.
- Mix in Chocolate:
- Gently stir in chocolate chips to spread them throughout without overmixing which can make cookies hard. Save a few chips to stick on top before baking for that bakery look.
- Cool and Form:
- Let dough sit in the fridge for 5-10 minutes to set up. This helps the coconut flour soak up moisture and makes the dough easier to handle. Use a cookie scoop to drop 3-4 tablespoon lumps onto parchment paper with about an inch between them.
- Cook Them Just Right:
- Bake in a 350°F oven on the middle shelf for 15 minutes. Watch for slightly golden edges while centers stay soft. They'll firm up more as they cool so don't cook too long or they'll get dry.
- Let Them Rest:
- Keep cookies on the baking sheet for 5 minutes before moving to a wire rack. These need to cool all the way for the best texture and taste as the avocado and chocolate flavors come together.
Pin it
Almond flour really carries this whole recipe. I found out how great it works when trying gluten-free baking for my sister with celiac. Its smooth texture makes cookies that feel substantial but not heavy. My favorite moment with these cookies was when my husband ate three in a row, said they beat my regular chocolate chip cookies, and didn't know they had avocado in them!
Keeping Them Fresh
Your avocado chocolate chip cookies will stay good at room temp in a sealed container for about 3 days. If you want them to last longer, stick them in the fridge for up to a week, though they'll get a bit firmer when cold. They freeze really well for up to 3 months if you wrap each one in parchment then put them in a freezer bag. Let them sit out for half an hour before eating or warm them in the microwave for 15 seconds to get that just-baked feeling.
Ingredient Options
This recipe bends easily to fit different diets. For a vegan twist, swap eggs with flax eggs by mixing 2 tablespoons ground flaxseed with 5 tablespoons water and waiting 5 minutes before adding it in. You can use butter instead of coconut oil if dairy isn't an issue. Want less sweetness? Cut sugar to ⅓ cup without messing up the texture. Got an almond allergy? Macadamia nut flour works just as well.
Ways to Enjoy
Make these cookies even better by warming them for 10 seconds before eating so the chocolate gets all melty. They taste amazing with coconut milk ice cream for a dairy-free treat. For breakfast, have them with coffee and a smear of almond butter for something filling. During holiday time, push your thumb into each cookie before baking and after they cool, add some raspberry jam for a festive touch.
The Interesting Background
Using avocado in sweet treats goes way back in Brazilian and Filipino cooking where folks often eat avocado in desserts rather than savory dishes. This modern paleo version builds on traditional avocado puddings and mousses. Mixing avocado with chocolate got big during the healthy eating trend in the early 2010s when people trying to eat better found it could replace butter while adding nutrients and keeping everything rich and tasty.
Pin it
Frequently Asked Questions
- → Can I swap out the avocado?
Definitely! Replace the avocado with mashed banana or unsweetened applesauce in the same amount. Just know the cookies may taste and feel slightly different.
- → Which sweeteners work best?
Sugar alternatives like monk fruit or stevia, or light sweeteners like raw cane sugar or honey powder, work great. Avoid dark sugars since they could change the color.
- → What’s the right dough texture?
The dough should feel smooth, not sticky. If it sticks too much, adding 1-2 tablespoons of coconut flour will help firm it up for easy shaping.
- → How can I make them vegan?
Use flax eggs (mix 1 tablespoon ground flax with 2.5 tablespoons water per egg) and ensure the chocolate chips are free of dairy.
- → Why are they considered paleo?
They're made from grain-free flours like almond and coconut, natural sweeteners, and no dairy, which fits into paleo guidelines.
- → How do I store the cookies?
Keep them in a sealed container for up to 3 days on the counter, a week in the fridge, or freeze them for longer storage.