Double Chocolate Avocado Cookies

6/20/2014

I know I already posted an avocado recipe this week, but get over it. :) I also know avocados are high in calories, but food is more than calories (gasp, I know! How could I say such a thing!). Ignore the calories and look at the fact that one avocado has no cholesterol, tons of fibre, you've got some protein in there, 24 vitamins and minerals, as well as fats that are good for you, such as Omega 3, and polyunsaturated and monounsaturated fats. So, in summary (I haven't used that one in a while!), don't be afraid of the ugly avocado! In the future I will be sharing some more savoury recipes that you can use avocados for. So, if you're not into making sweets with them (...weirdo...), you can try some other things to get this fruit into your life.

Double Chocolate Avocado Cookies

Ingredients:

1/2 Tsp baking soda
1 Tbsp water
1 very ripe avocado
1/4 Cup maple syrup or honey
1 Egg
1/2 Cup cocoa powder
1 ounce very well chopped unsweetened dark chocolate

Method:

Preheat oven to 350 Degrees. Prep a baking sheet with parchment and set aside.
Mix the baking soda and the water in a small bowl (or a cup) and set aside.
Using an electric hand mixer (or your muscles and a whisk!), whip the avocado very well. Add the maple syrup (or honey), and continue whipping until smooth.
Add the egg and incorporate well.
Then add the cocoa powder a little at a time while continuing to mix on slow/medium speed. Once it's all added, turn the speed back up to high, and mix well.
Add the baking soda/water while still mixing on high.
Add the chopped chocolate and stir to combine. The dough will be fairly soft.
Using a 2 Tbsp scoop, or 2 tablespoons worth, plop the cookie dough onto the prepped cookie sheet, about 2 inches apart. Flatten the cookie oh so slightly with a spoon. You can also do 1 tbsp sized cookie (which makes a nice, bite sized cookie), just adjust the baking time.
Bake for 8-10 minutes. They will seem a bit underdone and that's a-o.k.
Let cool on the cookie sheet on a wire rack for 5-10 minutes, then move to the wire rack to finish cooling.

Have a great weekend, whatever you're doing! I'll see ya back here on Monday!

53 Comments

Welcome To
Bushel &
A Peck!

Hi, I'm Amy-Lyn!

I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
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dina link

6/20/2014 09:38:03 am

they look delicious! i love the dark color!

Amy-Lyn

6/20/2014 12:45:17 pm

These are really so fudgey and delicious! And the dark colour is very alluring! :)

Reiko link

6/21/2014 01:46:18 pm

Hi! I saw these cookies at a food photo site and I was intrigued by the color and the name "avocado cookies"!! I love the intense dark color of these cookies. Look delicious!

6/22/2014 07:22:03 am

These cookies really are so delicious! When my husband saw them for the first time he said they looked like a black hole on a plate! They really just have a rich, dark colour from those few (and basic) ingredients!

Kels

8/6/2014 01:17:58 am

Hey just wanted to stop by and tell you these cookies are amazing!!! Easy to make, I threw them in the fridge and have been slathering them with almond butter as an after dinner snack (and ummm breakfast). Great job!

8/6/2014 02:13:45 am

I'm so glad you liked them! I make a batch (sometimes a double batch) every week, and they are gone in no time! I love them with almond butter too!....and they are good for breakfast. :)

Becca

9/2/2014 11:52:59 pm

How many cookies does one recipe make? (if I use the 2 tablespoon scoop) thank you! these look yummy and I can't wait to try them.

9/3/2014 06:39:42 am

Hi Becca!
I generally get 16 cookies out of the recipe using a 2 tbsp scoop. I hope you enjoy these! I just finished eating a few with my afternoon tea! :)

Tasleem

9/6/2014 09:50:26 pm

Love these cookies. How could I make them crispy please? Thank you!

9/10/2014 10:48:52 am

I'm not sure you could make these crispy. You could try cooking them longer and at a slightly lower temperature?

Cory

9/7/2014 11:51:27 am

Just made these for the first time and am amazed! So good! Thank you for the recipe.

Amy-Lyn Van Londersele

9/7/2014 11:54:07 am

You're welcome for the recipe! I'm really glad you made them and you enjoyed them! :)

Anna-Lynn

9/10/2014 10:06:47 am

I made these tonight for my 2 year old and my husband, we all LOVED them!!! I know I will be making these pretty much every week, they are so delicious and fudgy & I love that they are nutrient dense. I'm thinking of adding a little mint extract next time...Thank you so much for this great recipe, definitely a keeper!

9/10/2014 10:44:55 am

Thank-you for taking the time to leave feedback, it makes my day! I'm really glad your family loved them so much!
Adding mint extract sounds WONDERFUL!!! I recently added some allspice, and that tasted really good too. But mint? Genius!

Lisa Waterman Gray link

9/29/2014 02:02:43 am

This recipe looks delicious. But how many cookies does it make? Thanks.

9/29/2014 03:02:17 am

The recipe makes about 16 cookies using a 2 tablespoon scoop. I hope you get a chance to whip some up!

Victoria

11/26/2014 09:50:15 am

I am going to a friend's Thanksgiving gathering, and my 3yo daughter wanted to bake something to share with everyone. This is the recipe we've chosen and I'm so excited to bake these cookies with her. Thank you! :-)

11/27/2014 03:25:41 am

I made these cookies and they are delicious! BUT- they came out a bit flatter than those pictured and they stuck to my parchment paper horribly. I followed the instructions to the letter with cooling. I cooked mine about 3-4 extra minutes because I live at altitude, in Boulder. Any idea what I did wrong? I definitely want to try to perfect these because they are super tasty. Thanks!

11/27/2014 03:51:19 am

Hi there! Thanks for commenting! I'm glad you made these cookies and they tasted good, but boo about the flattening!!! :( The only thing I could think to rectify the flatness would be to add a pinch more cocoa? Maybe an extra 2 tablespoons or so.

I can't wait to try these cookies! Do you know if they freeze well? also how do you recommend they are stored?

12/7/2014 10:33:17 am

12/7/2014 10:40:41 am

Hi there! I have never frozen these, but for general storage I put them into an airtight container and stick 'em in the fridge. They can last for about 2 weeks in the fridge, though we generally have a batch eaten in a week.

Elizabeth Path

4/24/2023 03:36:00 pm

I have put yhem on the freezer so I could eat them later a couple at a time. They were delicious!

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2/12/2015 06:50:05 pm

It looks wonderful. ! I like to try this. Enchanting the people of the love by sending attractive cakes and gifts are great.

I made these and added walnuts, almond butter and flax (for the love of pooping)! so tasty!

2/19/2015 11:59:21 am

2/24/2015 10:30:10 pm

Hahaha....for the love of pooping! Hear hear!! :) Sounds like yummy additions!

Natalie McIntire

2/14/2018 01:47:41 pm

What amounts did you use for these additions?

leslie

3/4/2015 05:04:44 am

Just came across this recipe it sounds delish. Would you happen to know the carbs, (husband is diabetic and counts everything).

3/5/2015 04:18:45 am

Hi there!
When I entered the recipe into MyFitnessPal, it gave me a carb count of 7g per cookie (with a batch making 16 cookies). Hope this helps! :) http://www.myfitnesspal.com/recipe/view/89349823475117

3/24/2015 09:48:34 am

About a week ago I tried this recipe and thought it was delicious! So this week I whipped up another batch after scoring some avocados at 1/2 price but instead of making cookies I dumped the whole thing into a small cake pan (9x9, doubled the recipe) and they made the most delicious brownies! I think they took about 20-30 minutes to bake, I just watched them and removed them when they resembled the cracked crust I saw on the cookies,;-)

3/31/2015 11:38:09 pm

Ooooh, yummy! Great idea (and I like that you eliminated the scooping making these that much easier)! Smarty pants :)
Thanks for taking the time to share your idea!

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4/2/2015 04:08:51 am

Those avocado cookies look perfect! I love it. Awesome

Claudine

4/8/2015 03:25:24 pm

Made these tonight. 3 suggestions: 1. Spray parchment with cooking oil...cookies removed with no sticking; 2. Add granulated Stevia, Truvia or similar to the batter (the maple syrup provided flavor but not enough sweet, at least for me), and 3. I tried sprinkling Truvia on the cookies prior to baking...EXTRA YUMMY! Thanks for the fabulous recipe!

Drew

5/13/2015 08:29:59 am

Hey, these are really awesome. For my next batch, I'm thinking of using a ripe banana instead of an avocado. Or — wait for it — avocado AND banana. Have you (or anyone else) ever tried it with banana or a similar recipe using banana? I like that there's no flour of any kind in this recipe. Not that I have anything against nut flours, but I just don't want to deal with them.

5/14/2015 11:33:40 pm

Hey there!
I haven't tried these using banana, but I think it should work? There seems to be similar recipes using banana, and avocado and banana generally 'act' the same in a recipe, except , of course, for the fat content in an avocado being higher (and maybe making the cookie more rich?). I also think they may not turn out with that lovely, super dark colour when finished (just because avocado bakes up dark and bananas usually don't).
Anywhoooo, if you try banana let me know how they work out!
Thanks for taking the time to comment!

Drewq

5/15/2015 02:11:11 am

I actually tried this with both banana and avocado and they are really, really good. You still get the same dark color (use dark cocoa and dark chocolate). I used a little too much banana/avocado mash and they turned out kind of flat compared to just the avocado, so next time I will cut back a little, but they still taste awesome.

5/18/2015 01:19:42 am

Too flat could be alright....if you put some nut butter onto them and made them into little sandwich cookies! :)
Thanks for letting me know how they turned out though, I appreciate it!

Dianna

5/28/2015 03:54:08 pm

Great concept. I tried making multiple batches (basically quadrupling the recipe, and it didn't quite work. I also left the chips out, as I didn't have any and didn't think it would matter too much. I kept adjusting the ingredients, as I baked each batch, and the last few are pretty good. Added vanilla to some, cinnamon to some, topped some with coconut flakes, and some with peppermint frosting. They are all edible, just some don't have quite the right balance or flavor ; ) Will definitely try again!! Thanks!!

5/31/2015 10:01:42 am

I'm glad you used these as an experiment starter, and that you had a positive attitude, even though all the batches didn't work out! I really like some of your ideas for changing these up!
Thanks for taking the time to comment! :)

Jessica

8/13/2015 01:14:56 am

Looks easy and delicious and I will totally try this recipe but... I don't know why you would call these "sugar-free". Your recipe calls for maple syrup or honey which are full of sugar! It's completely beyond me how no one else has commented on that aspect.

8/21/2015 11:36:48 pm

Hey Jessica,
I get that a lot, people wondering about "sugar-free", but still using maple syrup or honey.
For me, it's a matter of how my body reacts to these foods compared to refined white or brown sugar. Also, maple syrup and honey are unrefined (as long as you buy them unpasteurized), and still contain many vitamins and minerals which refined sugars don't contain.
Anywhoo, you are right, these would not be called "sugar-free" by most, but they are "refined sugar free", which is what a lot of people are looking for, but I should have been more clear/specific in my description of these cookies in the title photo. I'm sorry if you felt mis-led or disappointed to find maple syrup or honey in the ingredients.
Thanks for taking the time to comment though and to share your thoughts!

Carol Ann Napolitano

11/27/2015 01:11:24 pm

Hi, I got the cookies in the oven now. I did add some vanilla, I always seem to forget to put it, so I programed my brain to always put some, so I did. I know you said they seem under done, but they looked cooked until I touch them when I took them out of the oven, will they get more firm? I guess I'll find out. I had 3 avocados in the fridge draw, already ripe,so I thought I'd try these cookies, I used the Lindt brand 90 percent chocolate, so dark, and smooth. I bought some and was waiting for a recipe like this one where the chocolate is the star of the recipe. You can add a bit more maple syrup or honey, to make up for the strong chocolate flavor of the bar, I just chopped it into chunks. I put a bit more than a ounce, opps! OK, they firmed up, their great, I'll probably make another batch, I didn't want to double the recipe until I tried them first. I give you my chocolate covered thumbs up. Thank You, Happy Holidays

11/30/2015 06:34:45 am

Thank-you for the (chocolate covered) thumbs up! I'm glad you enjoyed the cookies! :)

amy

12/12/2015 10:49:32 am

What size avocado did you use? I have both jumbo and "regular", and there can be quite a difference in size. Can you give an ounce or cup estimate? I'm making these for my boss and I really want them to come out well. Thanks for sharing.

12/13/2015 03:54:24 am

I'm not exactly sure what size of avocado I use, but they are not jumbo (we don't even have those in our grocery store!), so I'd just go with the regular size.
These cookies are very forgiving, so a little too much or too little avocado won't greatly affect the outcome.
I hope you do make them, and that your boss likes them!

Emily

5/18/2016 05:47:20 pm

Ummm... LOVE! Thank you for sharing!

5/19/2016 06:51:03 am

You're welcome! :) I'm glad you loved them!

Maria

6/29/2016 09:50:42 pm

I absolutely love this recipe. So addictive. Also cocoa has some really good health benefits: http://healthyeating.sfgate.com/benefits-unsweetened-cocoa-powder-5662.html Thanks for this recipe!

6/30/2016 03:29:04 am

Hi there!
Yes, these cookies are addictive, and I do love that cocoa (along with the other ingredients) are such good-for-you-foods! Thanks for sharing that link too, it's full of great info!
Thanks for taking the time to leave a comment, I really appreciate it!

Molly

7/13/2016 03:39:43 pm

Baked a batch of these and they are (were) delicious! I did make a couple of adjustments however. I added 1/4 c brown sugar stevia instead of the syrups for lower sugar content, a pinch of salt, some Lilly's chocolate chips (stevia sweetened) and VANILLA (we can't be that uncivilized ;-) I think the Trader Joes Cocoa Nibs would add a crispy element also in sub for the choc chips next time too. Great recipe, thank you!!

Em link

1/13/2017 01:14:58 pm

1/13/2017 01:16:57 pm

These are delicious, but just understand it's not like a cookie. They're more like hot little lava cakes that come right out of the oven almost like a soufflé. I just ate them warm after sitting 10 minutes on a plate with a spoon or some whip cream on top. Even if you cook them longer they're not going to get crunchy. But they literally taste like a deep dark chocolate fluffy hot cake.

Kelly

2/15/2021 02:44:58 am

No idea how 16 cookies is possible. I used a heaping 1 tbsp per cookie and still only got 8.

Kenneth Morris

12/31/2021 03:06:00 pm

I have made these several times. I always double the recipe. Using medium sized Avocados works the best. I separate the eggs, blend the yolks into the avocado and whip the whites into stiff peaks. I also add, for s double recipe, 1 TBSPN of coconut flout to help stabilize the finished product. Using a dark bakinh chocolate yields a richer cookie and adding Lily's sugar free chips helps to keep the carbs down. My next version of these will be with a nonsugar sweetener, like Swerve.