Chocolate Avocado Cookies
By Carine Claudepierre
Published on 03/26/2023 - Last updated on 09/20/2024
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These Chocolate Avocado Cookies are a delicious and healthy dessert option that you can enjoy without any guilt. These cookies are made with fresh avocados, which are rich in healthy fats and nutrients. The recipe is easy to make and requires only 5 simple ingredients that you probably already have in your pantry.
These cookies are perfect for anyone who loves chocolate but wants to avoid the unhealthy ingredients found in most desserts. So why not give this recipe a try and indulge in some guilt-free chocolate goodness today?
These easy avocado cookies are healthy 5-ingredient cookies with only 5.5 grams of net carbs per serving to satisfy your sweet tooth. Bonus, they are also vegan-friendly if you use my egg-replacement options below.
These cookies use avocado as their main ingredient and no flour. Avocado brings a delicious texture, and when it’s cooked, it doesn’t have a strong avocado taste! Making avocado cookies allows you to enjoy a delicate and rich flourless chocolate cookie.
Ingredients and Substitutions
Let’s see the 5 basic ingredients you need to make these delicious chocolate cookies.
- Avocado – Pick ripe avocados to make sure they bring a neutral taste. Young avocados can be somewhat bitter and harder to mash. Overripe avocados can have a very unpleasant taste, even just a couple of days past their best. To know if an avocado is ripe, remove the stem and check that the flesh under it is a vibrant green. Avocado is a good low-carb vegetable. It does contain 9 grams of carbs but 7 grams of fiber. This leaves only 2 grams of net carbs!
- Maple Syrup – You can use either classic maple syrup, coconut nectar, or a sugar-free liquid sweetener made with maple flavors. Sugar-Free Maple Syrup is generally made with Monk fruit extract, stevia, and a dissolved crystal sweetener like erythritol or allulose. It contains no carbs, no calories, and it is natural.
- Peanut Butter – Choose natural peanut butter. Many commercial brands add oil and sugar, but you can also make your own peanut butter with this recipe.
- Egg – choose a free-range egg. If vegan, opt for a chia seed egg, it works in this recipe!
- Unsweetened Cocoa Powder – Make sure to find pure, unsweetened cocoa powder.
How To Make Chocolate Avocado Cookies
As I mentioned before, these avocado cookies are very easy to make! You will need a food processor or blender to pulse the ripe avocado along with the liquid sweetener into a creamy smooth puree. Mashing the avocado with a fork would leave avocado lumps in the cookie batter, and it wouldn’t taste good.
To make these cookies fudgy and soft, use peanut butter – or any other nut or seed butter. Make sure to choose natural peanut butter. While natural peanut butter made with only peanuts is perfectly keto-friendly, many processed peanut butter brands add sugar and glucose to the jar!
It is also important to use fresh runny nut butter. Old nut butter gets hard and makes recipes fail because it does not add enough fat from the nuts.
- To make a chia egg as an alternative to a chicken egg, combine one tablespoon of chia seeds with 3 tablespoons of water.
- Set aside for 10 minutes until an egg-like texture forms. Use it as an egg in this recipe to create vegan avocado cookies. The texture of the vegan avocado chocolate chip cookies is less fudgy but still delicious. Therefore, this option is the best liquid sugar-free sweetener for people with diabetes. Other great diabetes-friendly sweeteners are sugar-free crystal sweeteners made of a combo of stevia and erythritol (or monk fruit) or stevia drops. This is optional, but if you love chocolate chip cookies, adding a handful of sugar-free chocolate chips to your avocado cookies will make them even better. You can make your own sugar-free chocolate chips easily following my recipe or buy some from the store. Make sure they are made with a diabetic-friendly sugar-free sweetener.
- Combine the avocado pulp with the liquid sweetener in the bowl of a food processor.
- Process it for 30 seconds to turn the avocado into a smooth puree with no lumps.
- Next, add the egg, peanut butter (or almond butter), and unsweetened cocoa powder, and process the batter again on the high-speed setting. There might be some unmixed cocoa powder lumps on the sides of the bowl, so use a spatula to scrape the edges.
- Add the optional chocolate chips and vanilla at this point and combine it with a silicone spatula.
- Adjust the sweetness of the batter with extra liquid sweetener if necessary.
- Form the cookies by scooping out the batter with a pair of tablespoons and pressing it on a cookie sheet lined with lightly oiled parchment paper. To make the dough stick less to the spoons, dip them in a bowl of hot water.
- Flatten the cookies with a spoon or silicone spatula and form 6 jumbo cookies.
- Preheat the oven to 350°F (180°C).
- When the oven is at temperature, place the cookie sheet on the middle rack.
- Let them bake for 12 to 15 minutes. You know they’re ready when they have darkened.
- Let them cool down for 5 minutes on the cookie sheet out of the oven before transferring them to a cooling rack for another 20 minutes of cooling.
Allergy Swaps
If you have allergies or dietary restrictions, you can make the following swaps:
- Maple Syrup: You can replace it with coconut nectar for a maple-free version, or with sugar-free maple syrup for a low-carb version.
- Peanut Butter: You can replace the peanut butter with almond butter or sunflower seed butter for a nut-free alternative.
- Egg-Free: The egg can be swapped for a chia egg made with one tablespoon of ground chia seeds in 3 tablespoons of lukewarm water.
Storage Instructions
These Chocolate Avocado Cookies can be stored in the fridge for up to 5 days in an airtight container. Because they contain avocados, it’s better not to keep them at room temperature.
Frequently Asked Questions
I’ve listed below the answers to the most common questions about this recipe.
One cup of pureed avocado contains only 5 grams of net carbs. The size of avocados varies from their origin. New Zealand avocados are smaller, about ½ cup, while Florida and California avocados are about 1 cup of pureed avocado (230 grams or 8 oz). The data below shows the nutriments for 1 cup of pureed avocado.
You will get:
– 34g total fat (27g from mono and polyunsaturated fat)
– 20g of total carbohydrates
– 15g of fiber
– 5g net carbs – total carbs takeaway fiber
– 5g natural sugar
– 6g protein
– 368 calories
On a low-carb diet, you count net carbs, calculated as total carbs takeaway fiber, and sugar alcohols, which means that 1 cup of avocado brings you only 5 grams of net carbs.
The whole avocado cookies recipe contains ½ cup of pureed avocado or 2.5 grams of net carbs from the avocado.
Baked avocado has less flavor than fresh avocado but a more intense creamy, buttery texture that makes avocado perfect to replace butter in baking. It makes delicious healthy desserts like chocolate avocado brownies, chocolate avocado muffins, or gluten-free chocolate avocado cookies. That is the recipe you want if you can’t choose between a brownie or a cookie. These chocolate avocado cookies are the most delicious fudgy chocolate cookie ever! It has a slight avocado taste that you can easily cover by adding a few extra drops of liquid stevia – see recipe notes.
For a moist and sticky cookie dough, I recommend using a bowl of warm water. First of all, dip your scoop into the warm water bath. Then, sample out the cookie dough. This will prevent the dough from sticking to the scoop. Another option is to use two silicone spoons. This makes the process even easier. Dip the silicone spoons into hot water, and use one of the spoons to push out the batter from one spoon to the cookie tray. Flatten the cookie surface with the back of the silicone spoon to create beautiful cookies.
More Chocolate Avocado Recipes
Avocado is an amazing addition to any healthy recipe, to add a fudgy texture and avoid dairy. You may also want to try this combo in the recipe below:
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Chocolate Avocado Cookies
Ingredients
- 1 Avocado about 1/2 cup mashed avocado
- ¼ cup Sugar-Free Maple Syrup or maple syrup (if not low carb)
- ½ cup Peanut Butter or almond butter (if paleo)
- 1 Egg or chia egg if vegan
- ½ cup Unsweetened Cocoa Powder
Optional
- ¼ cup Sugar-Free Chocolate Chips or choose your favorite one
- 1 teaspoon Vanilla Extract
- 2-3 drops Monk Fruit Drops or Stevia Drops
Instructions
- Preheat the oven to 350°F (180°C).
- Cover a baking sheet with parchment paper. Lightly oil the paper with 1/2 teaspoon of liquid vegetable oil (coconut or peanut oil). This will prevent the cookies from sticking to the paper. Set aside.
- In a food processor with the S blade attachment, add ripe avocado and sugar-free maple syrup (or liquid sweetener you like). Process for 30 seconds until it forms a creamy avocado batter with no lumps.
- Stop, add egg, nut butter, and cocoa powder. Process again for 30 seconds. Scrape the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combined – no lumps.
- Transfer the chocolate cookie batter onto a mixing bowl. It will bit moist and sticky. That is what you want. Stir in chocolate chips and vanilla – if used.
- Combine with a spatula until the chocolate chips are evenly incorporated. Taste the batter and adjust with 2-3 drops of liquid stevia – only if you want a sweeter cookie. I did not add any to mine, and my kids love them, but if you have a sweet tooth, I recommend adding a few drops of stevia to make them sweeter. Add one drop at a time and see how it tastes.
- Prepare a small bowl with warm water, dip a spoon in the water, and use that spoon to sample some chocolate cookie batter from your bowl. The water will prevent the batter from sticking to your spoon.
- Spoon the chocolate batter onto the baking sheet – I used another spoon to push the batter out of the first spoon. Use a silicone spoon or spatula to flatten the cookie into a cookie shape. The batter won't stick onto silicone which makes it easier to spread.
- Repeat until you form 6 jumbo cookies. Those cookies won't spread, so you don't need to leave more than half a thumb of space between each.
- Sprinkle extra chocolate chips on top of each cookie if you like.
- Bake the cookies for 12-15 minutes at 350°F (180°C) until the center is set.
- Let them cool down for 5 minutes on the baking sheet, then transfer onto a cooling rack to cool down.
- Store the cookies in the fridge for up to 5 days in an airtight container.
Notes
Tools
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Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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hi carine! thank you for sharing this recipe, it is wonderful! i made them as you suggested but i doubled the recipe and used maple syrup as the sweetner. they were a hit with the kids and adults alike! i cant wait to try different nut butters as i think it will change the flavour quite a bit. thanks again!
Hello! I am so happy to read that! Your so right, changing nut butter makes such a difference and it is a great idea to create different cookie flavors. I love cashew butter or even sunflower seed butter. So good ! Thanks again for this lovely comment, the time you take to add this here makes me very happy. Have a great time cooking with the blog. XOXO Carine.
Can you freeze these once they’re formed then bake from frozen? I find this a really good way to apply portion control to an appetite that will eat a whole batch in one sitting 🙂
I did not try so I wouldn’t say yes. They store really well so you can make smaller cookies and store them in a cookie box for up to 1 week. Enjoy the recipes on the blog. XOXO Carine.
A massive thank you for sharing this recipe! We had an absolute blast baking them! It was my first time baking and it was my absolute pleasure to use your recipe! We will most definitely be following your journey! It was very inspirational!
Wow ! I am so flattered, first time baking and it is one of my recipe ! That is amazing!!!! Thanks so much for taking the time to try my recipe and share such lovely feedback on those cookies. Enjoy the blog, and don’t forget to tag me on instagram with your lovely creation! Would love to see that first baking experience and share with everyone ! Have a lovely time on the blog. XOXO Carine @sweetashoney.co
Hi… Great recipe. I thought I would share my a temp to ‘trick the recipe because I did not have liquid sweetener. I did read the comments and knew that plain adding dry sweetener would not work well as liquid was needed…. I I melted a 1/4 cut of better (Kerrygold) and mixed in 3 tablespoons of powered monk fruit…. Well the batter was ‘oily so it was not sticky at all. The butter did ‘seep’ out during cooking. but it did cook. I also added Macadamia nuts (chopped up) to the second half of the mix. I’m not sure how big these cookie are suppose to be but I was able to get 16 good size cookies out of your recipe. The verdict- good cookie but not very sweet (I had the liquid drops and forgot to add those). Going to order the proper sweetener for next time…..
Thanks so much for your lovely comment. I is great to know about alternative, even if they are not always successful. I really enjoy my sugar free maple syrup for those cookies and if you can find some I highly recommend you to try the recipe again. It will be perfect. The sweetness can easily be adjusted with the stevia drops, I personally love mine less sweet but my kids love the extra sweetness from the drops. Enjoy the sugar free recipes on the blog. XOXO Carine.
Just a tip for folks, if your nut butter is dried out and not the right texture, just add some oil and mix it up.
Clever tip, thanks for sharing that one ! But overall for this particular recipe I always love to use a fresh pot of nut butter to make them perfect or they could come out less fudgy. Enjoy the blog recipes and thanks so much for taking some time to share such a useful info here. Love it ! XOXO Carine.
Could I use cacao instead of cocoa & if so, how much? These look sensational & I’ll be making them this weekend! Thanks ????
I am pretty sure it won’t cause any issue! I always buy cocoa powder in New Zealand, as it is what I can easily find in my local supermarket, but I am sure cacao powder would work. Enjoy the cookies and all recipes on my blog. XOXO Carine.
Can I add banana ?
I never used banana in this recipe so I am not sure how it will goes. Maybe it will work as a replacement of the liquid sweetener but it will defintly change the texture. Enjoy the cookies, XOXO Carine.
I was intrigued & skeptical when this recipe can across my Facebook feed. Just made them, wow! I am happily suprised with these yummy gems! Thanks!
That such a beautiful comment to read in the morning! Thank you SO much for trying this cookie recipe and to report back such lovely words. I am happy you enjoy the blog recipes. XOXO Carine.
Maple syrup version would not be low csrb would it, with 60%+ carb?
Agree, it won’t be ! That is why I am always using natural liquid syrup with a maple flavor. It is made of Monk fruit sugar, 100% no carb, few calorie, natural and delicious in this recipe if you are looking for low carb cookie with no sugar. You cna find some online on amazon . Enjoy the recipe and thanks for reading the blog. XOXO Carine.
What if I’m allergic to nuts? What can i substitute nut butter with
Hi, If you have nut allergy you can use tahini paste or sunflower butter. Enjoy the recipe. XOXO Carine.
My friend made these for me, but they came out very dry. I want to try on my own, what do you think she did wrong? I think it might have been the peanut butter.
Hi! I may be many things, did she measure the avocado in cups ? Some avocado may be smaller so less avocado create a dryer batter. Could also be the nut butter she used. You must use fresh, smooth runny nut butter. I love peanut butter and noticed that cashew butter are thicker and won’t make as fudgy cookies. Then, cooking time, overcooked cookies always come out dry. Finally sweetener, it works well with maple syrup, honey, brown rice syrup or even what I am using sugar free maple syrup made of Monk fruit but I won’t recommend artificial sugar free liquid sweetener. The additives in sugar free liquid syrup makes baking dry and taste weird. I hoe it will help you make delicious fudgy chocolate cookies. Thanks for trying my recipes and following the blog! XOXO Carine.
Can I use Ehryitol ?
I used sugar free liquid syrup because I did not like the ‘crunch left by erythritol in those cookies plus it change the texture, came out dryer less fudgy too. But this would work but be different. Enjoy the sugar free treat on the blog! XOXO Carine.
They were AMAZING!! I made them last night during a commercial while watching my favorite show on TV. It was super easy and fudgy! I added a little extra stevia because I like mine sweeter but it was sweet enough the way you outlined it! Thank you so much. My friends love it too!!
I love when my recipes makes you happy ! So glad you find it tasty and easy too! A huge thanks for your comment, for testing my recipes and sharing with your friends. Enjoy the recipes around here, XOXO Carine.
You may want to clarify that the liquid sweetner in step 3 is the maple syrup. My teenage daughter made these and was extremely disappointed that they tasted so bad. She assumed the liquid sweetner was the stevia.
There is NO stevia in the batter recipe. The batter recipe calls for sugar free maple syrup which is a liquid sweetener. The instructions says liquid sweetener because any kind of liquid sweetener can be used like pure maple syrup or agave or brown rice syrup if people are not sugar free. The stevia is well listed in the optional ingredients! Sorry if this confused her but I never add any issue before so assumed it was clear. Enoy the blog recipes. XOXO Carine.
Wow!! The cookies are baking now, but even the batter is delicious!! (and I don’t normally like batter) I used sunflower butter because of allergies in the family, but want to try these with peanut butter soon. I also used the maple syrup and chia egg options.
I’m new to your site and can’t wait to try more recipes.
Thank you!! 🙂
I am so happy you have found my website and enjoy the recipes around here! I also love to eat this batter 🙂 Specially when you use chia egg it is totally safe to eat this raw! I defintly have to try the sunflower butter option as many of you recommend this as a nut free option. Thanks so much for trying my recipes, leaving a kind comment! I am happy to have you here. XOXO Carine.
Dumb question…would using Cacao Powder work as well? I just happen to have that on hand and wondered if you had ever substituted it for the cocoa. TIA
I am sure it will ! I am using unsweetened cocoa powder so make sure yours is unsweetened too or it will make the batter too sweet. Enjoy the cookie recipe. XOXO Carine.
Thank you SO MUCH for including a vegan/nut free option. My son is allergic to the top 8 food allergies. This makes life a little easier and sweeter! I can’t wait to try it. We also eat a low carb diet so yay! Whole family WIN!
My pleasure! I am having different diet in my house too – I eat sugar free/low carb as I had diabetes, my husband is vegan and won’t eat eggs so I love to provide options as I know the struggle it can be to bake something everyone love and can eat ! Enjoy the blog and recipes around here! XOXO Carine.
Just finished baking a batch and I love them, except I think at least a dash of salt would have improved the flavor.
That is a lovely idea! I will add some salt to see how it taste next time 🙂 Thanks for your lovely feedback and idea. Enjoy the blog recipes, XOXO Carine.
What is the carb content on this cookie?
The full nutrition panel appears after the recipe ox, scroll down further for the full macro information. But basically one large cookie contains 9.9 g carbs including 4.6 g of fiber so your real carb intake (net carb) will be 5.3 g for a large cookie as seen on this pictures. This calculation is made using sugar free flavored maple syrup! Enjoy the recipe. XOXO Carine.
Could I substitute the nut butter with tahini?
I did not try myself so I won’t say yes, but many people reported great success with sunflower seed butter so I guess tahini would do the trick too! Not sure how it will taste with avocado tho. Let me know if you give this a go. XOXO Carine.
Hi
Could I try using mashed Banana in place of the maple syrup?
B
I would not replace the maple syrup by banana, it will change the texture a lot and won’t bake the same. You can use sugar free maple syrup as I am using for a low sugar cookie or brown rice syrup for a low GI syrup. Enjoy the recipe. XOXO Carine.