Flourless Healthy Chocolate Avocado Cookies (Vegan)
Feb 06, 2020 • Updated Mar 07, 2024
This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Flourless chocolate chip avocado cookies, a mouthful to say and a mouthful to eat! These cookies are perfect for chocolate lovers and have the ultimate fudgy texture. Vegan, gluten-free, oil-free, refined sugar-free, and paleo!
What Makes This Recipe Great
Yeah, you read that right–Flourless Chocolate Avocado Cookies are what we’re baking today! This is the ultimate cookie for any chocolate lover and anyone into chewy, gooey, and fudgy cookies. They’re rich and taste too good to be true because they’re made with some really incredible ingredients.
This recipe was adapted from a recipe by Chef Baker of the Miraval Hotel in Austin, Texas. During my stay there last year, we were served the most incredible avocado cookies, and despite their cow-patty shape as they melted under the Austin sun, I couldn’t not ask for the recipe. So I did and made a few adjustments to the original recipe to make them a little more DIY-friendly, and refined sugar-free.
Honestly, I debated whether to call these brownie cookies, brownie fudge drops, or cookie fudge. You’ll understand after you try them, but the texture is truly something else. Attention sweet tooth friends and chocolate aficionados–you’re going to love this one.
Ingredient Notes
This recipe is vegan, gluten-free, oil-free, refined sugar-free, and paleo-friendly. It’s the perfect recipe for using up about-to-go-old avocados and will perfectly mask any unsightly discoloration #lessfoodwaste. Plus, there’s no egg or butter or oil, has tons of healthy fats, and satisfies any chocolate craving– say what!
- Fresh avocados → is the key ingredient in making these cookies. It not only makes it fudgy but also gives the cookie (healthy) fat to make things work! It’s a natural alternative to something like vegan butter or oil. Just make sure it’s ripe to the touch. Since avocado size can vary greatly, I like to measure it by cutting the ripe flesh into chunks first. From a nutrition standpoint, avocado is a source of vitamins C, E, K, and B-6 and provides the body with omega-3 fatty acids.
- Cacao powder → stands in as the “flour” in this flourless cookie, but it is also essential to creating chocolate-y flavor, of course! You can use cocoa powder or carob powder, but I like to use unsweetened, raw cacao powder myself. Cacao is rich in magnesium, calcium, and polyphenols. Also, there’s no denying that chocolate is just delicious! You can also use unsweetened cocoa powder if desired.
- Coconut sugar → is one of my favorite unrefined sweeteners. It’s granulated, so it can be used just like conventional granulated sugars but you may want to give it a quick process or blend first to break it down, as it can sometimes be a little grittier. Compared to conventional brown sugar or white sugar, it tends to have a bit of a caramel-y undertone sometimes!
- Vegan chocolate chips → suggested, but highly recommended as a delicious add-in to these cookies. Stir these in at the last minute, and make sure you use a dairy-free vegan chocolate chip. I like these gems by Hu Kitchen, but for more of a chocolate chip look, I like to use these miniature chips. Feel free to chop up your favorite bar of choice into rough chunks.
- Baking powder → helps to hold these healthy cookies together and gives them some poof!
- Salt → is something I like to add to most desserts, but almost always when chocolate is involved. It brings out the sweetness in a dessert and just adds that extra oomph, balance, and pop. Trust me! If you aren’t salting your desserts, you’re missing out.
Step-by-Step Instructions
- In a food processor, process coconut sugar and avocado until smooth. If necessary, you can give the coconut sugar a blend beforehand to break down any large chunks.
- In a large bowl, whisk together the cacao powder, salt, and baking powder. Transfer the avocado mixture to the bowl and fold with a spatula until evenly incorporated. The batter should be a little wetter than your average cookie dough but should be scoopable (not runny).
- Fold in chocolate chips to the cookie batter if using, then using a cookie scoop or ice cream scoop, place onto a lined baking sheet, leaving at least 1 inch of space between each scoop. Using lightly damp hands, you can pat down slightly, as the cookies will not spread too much when baking.
- Bake at 350F (in a preheated oven) for 10-12 minutes, until the tops of the cookies are baked and the edges are lightly cooked. Allow them to cool completely (don’t worry, they’ll stay soft!) before removing them from the cookie sheet.
Secrets to Success
To make these avocado cookies successfully, I highly recommend using a non-stick baking mat or parchment paper. Because I like to bake them and maintain a light chew, I find it easiest to use something non-stick.
I highly recommend keeping an eye on these cookies and baking by feel/desired texture. Since they’re super rich in chocolate content, they’re naturally darker in color, which means it’s harder to tell if they’re getting a little too baked.
If you find that your cookie dough is too wet to be workable, you can add a tablespoon or two of arrowroot flour or other flour of choice if desired. I find it unnecessary in most cases, but since avocado size can vary a little bit, it’s an option if you end up with a mixture that is too wet. Alternatively, add a little more cacao powder to the mix so that it’s a little easier to work with.
Storage Tips
Store leftover vegan avocado cookies in an airtight container in the refrigerator for up to 1 week.
More Delicious Vegan Desserts
Chocolate Tahini Star Cookie Recipe
Flourless “Nutella” Choc Hazelnut Cookies
Chocolate Chip Chickpea Blondies
Almond Butter, Banana, and Chocolate Pudding
Healthy Vegan Peanut Butter Blossoms
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Flourless Healthy Chocolate Avocado Cookies
Ingredients
- 1 cup ripe avocado
- 3/4 cups coconut sugar
- 3/4 cups cacao powder
- 2 tsp baking powder
- 1/3-1/2 cup choc chips
- 1/2 tsp salt optional
Instructions
- In a food processor, process coconut sugar and avocado until smooth. If necessary, you can give the coconut sugar a blend beforehand to break down any large chunks.
- In a large bowl, whisk together cacao powder, salt and baking powder. Transfer avocado mixture into the bowl and fold with a spatula until evenly incorporated. The batter should be a little wetter than your average cookie dough, but should be scoop-able (not runny).
- Fold in chocolate chips if using, then using a cookie scoop or ice cream scoop, place onto a lined baking sheet, leaving at least 1 inch of space between each scoop. Using lightly damp hands, you can pat down slightly, as the cookies will not spread too much when baking.
- Bake at 350F for 10-12 minutes, until tops of cookies are baked and edges are lightly cooked. Allow to cool completely (don't worry, they'll stay soft!) before removing from cookie sheet.
Notes
Secrets to Success
To make these avocado cookies successfully, I highly recommend using a non-stick baking mat or parchment paper. Because I like to bake them and maintain a light chew, I find it easiest to use something non-stick. I highly recommend keeping an eye on these cookies and baking by feel/desired texture. Since they’re super rich in chocolate content, they’re naturally darker in color, which means it’s harder to tell if they’re getting a little too baked. If you find that your cookie dough is too wet to be workable, you can add a tablespoon or two of arrowroot flour or other flour of choice if desired. I find it unnecessary in most cases, but since avocado size can vary a little bit, it’s an option if you end up with a mixture that is too wet. Alternatively, add a little more cacao powder to the mix so that it’s a little easier to work with.Storage Tips
Store leftover vegan avocado cookies in an airtight container in the refrigerator for up to 1 week.Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links.
15 Comments