I have been baking with avocado for years, and it never fails to disappoint. From its creamy texture to neutral taste to nutritional value, it makes for a great upgraded ingredient in anything from cookies, cakes, brownies, pies, and tarts. Avocado just so happens to be the (hidden) star of the show in these double chocolate chip cookies. While chocolate is the flavor that primarily comes forward in these cookies, you have avocado to thank for their soft and fudgy consistency. Enjoy a cookie to satisfy your sweet tooth or even sneak some healthy fats into your toddler’s diet (speaking from experience).

Double Chocolate Chip Avocado Cookies Double Chocolate Chip Avocado Cookies {Dairy-Free; Gluten-Free Option}

Soft, fudgy, moist, and more nutritious. Avocado lends a creamy taste and texture while you are sure to get a healthy dose of chocolate in every bite.

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Prep Time 10

Cook Time 10

Cooling Time 1

Total Time 1 20

Course Dessert

Servings 12 cookies

Equipment

Baking sheets
Blender

Ingredients

½ cup all-purpose flour or gluten-free all-purpose flour
½ cup raw cacao powder or cocoa powder
½ teaspoon baking powder
½ teaspoon sea salt
2 eggs
½ cup maple syrup
½ large avocado about 45-50 grams
1 teaspoon vanilla extract
⅓ cup dark chocolate chips
Large flaky sea salt for garnishing optional

Instructions

Preheat the oven to 350℉. Line two baking sheets with parchment paper.
In a large mixing bowl, combine the flour, cacao powder, baking powder and sea salt. Stir until blended.
In a blender, add the eggs, maple syrup, avocado, and vanilla extract. Process until creamy.
Pour the wet ingredients mixture into the bowl with the dry ingredients. Use a whisk or spatula to to stir until a creamy dough is formed. Fold in the chocolate chips.
Using a cookie scoop or large spoon, gather about two tablespoons of dough, placing it on the baking sheet, spacing each cookie about two inches apart. You can leave them as is, or use your fingers to gently flatten and shape them into larger/thinner cookies (they will not really spread in the oven, so I like to make them more into a flatter cookie shape before baking). Top each cookie with large flaky sea salt if desired. Bake for 10 to 12 minutes. Allow cookies to cool completely on the baking sheet, at least 30 minutes to 1 hour.