Avocado Cookies
My kids cannot go past these chocolate avocado cookies. Fudgy in the centre with all the goodness of avocado baked in.
Why This Recipe Works
- Free from: Dairy, Nuts and Gluten
- Refined sugar-free
- Simple recipe
- Absolutely delicious
Ingredients you will need
To make my chocolate fudge avocado cookies you will need:
- avocado
- maple syrup
- egg
- vanilla extract
- desiccated coconut
- cocoa powder
- baking soda
- dark chocolate drops
Ingredient Notes and Substitutes
- Desiccated coconut: This can be substituted for ground almond or almond meal.
- Dark chocolate drops: if you do not require dairy free then you can use any chocolate drops or chocolate chips.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used maple syrup, cocoa powder and dark chocolate drops from their range in this recipe.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my Avocado Cookie Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Start by mashing your avocado in a medium/large mixing bowl.
Step two: Add the egg, maple syrup and vanilla extract. Beat until smooth.
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Step three: Add the cocoa powder and desiccated coconut, and mix/beat until well combined.
Step four: Dissolve the baking soda in the hot water, add this to the avocado cookie batter, and mix/beat well.
Step five: Add the chocolate drops and mix so that they are combined evenly in the batter. (the batter will be pretty wet and sticky).
Refrigerate the batter for 20-30 minutes. This will make it easier to roll into balls.
Step six: Preheat your oven to 180 degrees Celsius (360 Fahrenheit), and line a baking tray with baking paper.
Step seven: Scoop the avocado cookie batter onto the lined tray, and use the back of a wet spoon to flatten and shape the cookies.
Optional extra: Add a few extra chocolate drops to the top of each avocado cookie.
Step eight: Bake the cookies for 20 minutes. Remove from the oven and cool completely on the tray.
Enjoy!
Top Tips
Here is how you can make these avocado cookies perfectly every time!
- When you are scooping and flattening your cookies use a damp spoon and or scoop, this stops the cookie batter from sticking.
- These cookies are a soft fudgy cookie recipe, they are quite soft when they first come out of the oven so let them cool before trying to move them around.
FAQs
You can store these cookies for up to 4 days in an air-tight container in a cool environment. If your house is very warm and humid they may last better in the fridge.
Other avocado recipes you may like
I absolutely love baking with avocado, if you have some avocados you would like to bake with then try my
Chocolate Avocado Cookies
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Ingredients
- 130 grams avocado 1 medium
- 120 mililitres maple syrup ½ cup
- 1 teaspoon vanilla extract
- 1 egg
- 50 grams desiccated coconut ½ cup
- 50 grams cocoa ½ Cup
- ½ teaspoon baking soda
- 1 Tablespoon hot water
- ¼ cup dark chocolate drops
Instructions
- Start by mashing your avocado in a medium/large mixing bowl.
- Add the egg, maple syrup and vanilla extract. Beat until smooth.
- Add the cocoa powder and desiccated coconut, and mix/beat until well combined.
- Dissolve the baking soda in the hot water, add this to the avocado cookie batter, mix/beat well.
- Add the chocolate drops and mix so that they are combined evenly in the batter. (the batter will be pretty wet and sticky)
- Refrigerate the batter for 20-30 minutes. This will make it easier to roll into balls.
- Preheat your oven to 180 degrees Celsius (360 Fahrenheit), line a baking tray with baking paper.
- Scoop the avocado cookie batter onto the lined tray, use the back of a wet spoon to flatten and shape the cookies.
- Optional extra: Add a few extra chocolate drops to the top of each avocado cookie.
- Bake the cookies for 20 minutes. Remove from the oven and cool completely on the tray.
Notes
- When you are scooping and flattening your cookies use a damp spoon and or scoop, this stops the cookie batter from sticking.
- These cookies are a soft fudgy cookie recipe, they are quite soft when they first come out of the oven so let them cool before trying to move them around.
- You can store these cookies for up to 4 days in an air-tight container in a cool environment. If your house is very warm and humid they may last better in the fridge.
Ingredient substitusions
- Desiccated coconut: This can be substituted for ground almond or almond meal.
- Dark chocolate drops: if you do not require dairy free then you can use any chocolate drops or chocolate chips.
Nutrition
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Can I substitute desiccated coconut with coconut flour?
So tasty! I made 6 so suspect I made them too big.
Very yummy though tast like they should be very naughty. My avocado avoiding son devoured them.
A bit more brownie like than cookie. Very easy to make though.