Avocado Cookies

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My kids cannot go past these chocolate avocado cookies. Fudgy in the centre with all the goodness of avocado baked in.

A stack of 7 chocolate cookies on a pink floral tea towel with an avocado in the background

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
The ingredients to make chocolate avocado cookies laid out on a bench top with text overlay.

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.

A glass mixing bowl of mashed banana

Step two: Add the egg, maple syrup and vanilla extract. Beat until smooth.

A glass mixing bowl with mashed avocado, raw egg and maple syrup.
A creamy avocado mixture.

Step three: Add the cocoa powder and desiccated coconut, and mix/beat until well combined.

Chocolate avocado cookie batter in a glass mixing bowl with a hand held electric beater.

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.

Chocolate avocado cookie batter and dark chocolate drops in a glass mixing bowl with a hand held electric beater.

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.

Chocolate cookie batter being scooped onto a baking paper lined tray.
Chocolate avocado cookies being shaped using the back of a spoon.

Step eight: Bake the cookies for 20 minutes. Remove from the oven and cool completely on the tray.

Nine chocolate cookies studded with chocolate drops on a baking paper lined tray ready to go into the oven.

Enjoy!


A tray of baked avocado cookies on a cookie tray next to a bowl of avocados and jar of chocolate drops,

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.
Six chocolate cookies on a pale pink plate scattered with edible flowers.

FAQs

How to store avocado cookies

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.

Chocolate cookies scattered on a pink floral tea towel

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

A chocolate avocado cookie broken in half to show its soft fudgy centre.
Look how fudgy these cookies are!

If you made my Avocado Cookie Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.

A chocolate cookie being held above a baking tray and bowl of halved avocados.

Chocolate Avocado Cookies

These chocolate avocado cookies are soft fudgy cookies with the goodness of avocado baked in. Free from dairy, gluten and nuts they are a handy recipe to know!
Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: Avocado cookies, avocado cookie recipe, chocolate avocado cookies
Servings: 10 cookies
Calories: 129kcal

RATE THIS RECIPE

4.73 from 18 votes

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

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 71mg | Potassium: 228mg | Fiber: 4g | Sugar: 9g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

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3 Comments

  1. 5 stars
    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.