Flourless Chocolate Avocado Fudge Cookies (vegan, paleo, gluten free, oil free, refined sugar free)
Feb 06, 2020 • Updated Jun 20, 2023
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Flourless Chocolate Avocado Fudge Cookies!
Yeah, you read that right–Flourless Chocolate Avocado Fudge Cookies is what we’re baking today! This is the ultimate cookie for chocolate lovers, and anyone into chewy, gooey and fudgey. They’re rich and tastes 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 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 gonna love this one.
what’s in these Flourless Chocolate Avocado Fudge Cookies?
- 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.
- Avocado → is the key ingredient to making these cookies. It not only makes it fudgey, but also gives the cookie (healthy) fat to make things work! It’s a natural alternative to something like a 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 omega-3 fatty acids.
- Cacao powder → stands in as the “flour” in this flourless cookie, but is also essential to creating chocolate-y flavour, 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!
- Coconut sugar → is one of my favourite 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 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 vegan chocolate chip. I like these gems by Hu Kitchen, but for more of a chocolate chip look, like to use these miniature chips. Feel free to chop up your favourite bar of choice into rough chunks.
- Baking powder → helps to hold these cookies together, and gives it 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.
secrets to success
To make these Flourless Chocolate Avocado Fudge 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 colour which means it’s harder to tell if they’re getting a little tooo 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 too wet of a mixture. Alternatively, add a little more cacao powder to the mix, so that it’s a little easier to work with.
if you like this recipe, try…
- High Protein Chocolate Mousse
- Chocolate Tahini Star Cookies
- Flourless “Nutella” Choc Hazelnut Cookies
- Chocolate Chip Chickpea Blondies
- Double Chocolate Quinoa Granola
- Hot Chocolate French Toast
If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and for a chance to be featured! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too!
This post may contain affiliate links.
Flourless Chocolate Avocado Fudge Cookies (vegan, paleo, gluten free, oil free, refined sugar free)
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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