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
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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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I wonder if anyone has tried using an aquafaba egg in this? I don’t have chia seeds but I really want to try these!
Hello! I always make them with chia egg or flax egg for my vegan husband but I never tried aquafaba egg tho. If anyone try I am happy to hear the feedback too 🙂 I hope someone will give us some tips! Enjoy the recipes on the blog. XOXO Carine.
Would these be weird with wow (soy) or sun butter? My kids can’t do nuts but I’m hesitant to try soy or sunflower butters in a cookie.
Some people report great success using sunflower butter so I am sure it will be tasty too ! I hope your kids enjoy those cookies too ! XOXO Carine.
Thank you for this awesome recipe. I did a lot of paleo treats a few years back but now mainly just buy supermarket free-from products full of sugar and junk. We are slowly getting back into this so I’ve done a little bit of improvisation to your recipe to get the kids eating it. I added 1 tablespoon of sugar and replaced half.of the nut butter with normal butter (this is due to cost and my youngest can only have almond butter and reacts to peanut butter).. I also used normal dark chocolate chips. This one definitely worked as my youngest gobbled the cookies up (going yumm.. umm.. yum the whole time) and my fussy 10 year old who has been refusing anything healthy the last few months (even paleo cakes) wolfed his down. When I told him it’s a healthy-ish cookie, he was like “what!? Really?”. So, awesome recipe and well done. Thanks.
Thanks so much for this lovely message, I am so happy that your 10 year old son enjoy those cookies! It is always difficult to make kids eat healthier food I know well the challenge – mine are 5 years old and 18 months ! I hope you find more healthy recipe for your paleo family on my blog. Enjoy ! XOXO Carine.
Is there any substitute for the avocado? My husband is allergic.
I did not try the recipe with an avocado substitute myself but if you read the other comment some people add success with banana or cream cheese! So if you can eat some banana – I mean if you are not allergic or on low carb diet – it might be something to try either cream cheese. Let me know how it goes! XOXO Carine.
The 20 year old boy came into the kitchen and went nuts over the smell and the sight of them.
Boy: WHAT are these??? They look incredible!
Mom: I don’t think you’ll like them.
Boy: Are you KIDDING me?
Mom: I really don’t think you’ll like them.
Boy: You need a taste tester…
Mom: You can trrryyyy them but they may not be your thing.
Boy: Really? There is half of one…I’m tasting.
…..No, these are good. These are really good.
Mom: They are made with avocado.
Boy: ….what?….wait
Mom: (Showed him the recipe)
Boy: Wait…how…that’s cool. May have to have another..
Mom: NOT til after dinner!!!
This is the most amazing story someone shared with me on my blog ! Really, I LOVE IT! Thank you so much for sharing, for tthe time you take to write this as a real story. It makes me feel like I was part of it, in your kitchen with you and your son. I am so happy when my recipes makes other family happy (specially the kids!) A huge thank YOU! Love from New Zealand, and please, make him another batch 🙂 XOXO Carine
This is an outstanding recipe!! I’ve made them twice now and even my sweets snob of a hubby loved them. Seriously, if it’s not loaded with sugar and butter he turns his nose up. I sent some to work with him to share and he didn’t…he said they were too good to share! Lol I used honey to sweeten and half of a ripe mashed banana in place of the egg and they were delicious, just a hint of banana flavor with that fudgey rich chocolate! Thanks so much for this recipe that is my new go to for our sweet toothed family!
I love that story! thanks so much for sharing it with me 🙂 It makes me so happy to know your husband find a healthy sweet treat to bring to the office. I love the twist you give to the recipe too! So creative !!! Unfortunately I can’t have banana or honey but I am sure many reader will try your recipe option. Thanks SO much for trying my recipes and reading the blog. I hope you find more delicious recipes for you and hubby on my little place! Have a lovely day. XOXO Carine.
I just tried these cookies, and they turned out great! Very rich,so next time will make just little smaller, I think they will be just as satisfying. I used coconut nectar as the sweetener.
Thanks SO much for this lovely feedback. I agree, I love making large cookies but those are so satisfying that we can feel full eating smaller portion! Thank you so much for sharing your sweetener option too, I am sure many readers will love to know that they can make them with coconut nectar too! Enjoy the blog recipes XOXO Carine.
Are these cookies keto?
YES! All the ingredients are keto approved – make sure you are using sugar free maple flavored syrup from monk fruit of course!
Hi there :)! So excited to try these! Any chance I can pulverize erythritol sugar and use that? Don’t have any of the sugar free syrup. Thanks!
It worth a try and it should work well too. Not sure about the texture though as the liquid syrup add some moisture that you will miss with the powdered erythritol. I did not try yet so unsure about the result but great sugar free idea! Let me know if you give this a go. Enjoy the recipe, XOXO Carine.
My son hasn’t a nut allergy so we cannot use any nut butters. What would you recommend as a substitute?
I would recommend a seed butter like sunflower seed butter. Enjoy the cookies with your son and the recipes on the blog. I have got plenty of nut free recipes too that he may like ! XOXO Carine.
Can you put them in a square pan to make brownies instead of cookies? What size pan and how long to cook?
I did not try myself, so I am not sure about time or pan size. However, I was tagged on intagram last week by a mum who made the recipe as a birthday cake! She used a square pyrex (glass) pan (looks like a 20 cm one, and she baked same time. It looks wonderful. She cut the recipe into a birthday number shape, frost with the chocolate frosting from my chocolate avocado cake recipe here. Let me know if you give this a go! I am always happy to heat more about your creation, ortag yours on instagram @sweetashoneynz. Enjoy the blog recipes. XOXO Carine.
Can you mix with a mixer instead of a food processor?
You really need to pulse the avocado into a cream or the recipe won’t work. If your mixer is powerful enough to do so, well you can make the recipe with it ! That is the only trick to make those delicious chocolate avocado cookies perfect. Let me know how it goes, XOXO Carine.
I just made these and am sitting here eating them as they cool down! They are AMAZING! (I made 16 instead of 6 so I can have more than one!)
Yeah for more cookies!!! thanks so much for sharing such a lovely feedback, I love when my recipes works in any kitchen and makes people happy. Enjoy the recipes on the blog. XOXO Carine.
Nut allergy here. What can I use instead of the nut butters?
Sure! Try sunflower seed butter instead. Enjoy the recipe and the blog. XOXO Carine.
Could you substitute Molasses for the Syrup?
I never used molasses so I am not sure how it will goes in this recipe. Let me know if you give this a go! Enjoy the blog recipes. XOXO Carine.
Are they 9 carbs per cookie?
Yes, one cookie contains 9.9 g carbs including 4.6 g of fibre which means it is only 5.3g net carbs! Enjoy the recipe. XOXO Carine.
Awesome recipe! I added some cinnamon and cayenne for a Mexican hot chocolate flavour. Thank you!
Thanks ! I love your addition, I will try this very soon! Enjoy the recipes on the blog. XOXO Carine.
Sorry, but honestly it seemed like a lot of cocoa powder, because it was literally tough to swallow because it was so thick. Wasn’t a big fan.
I fell in love with your cookies from the moment I saw them earlier today.
I’m on a keto diet and it’s that time of the month so I wanted something to eat and not fall off my diet. I’ve baked with avocado before, but with added oat flour. It’s been a while though and I forgot to never go by the full amount of suggested chocolate. I typically buy Hershey’s but today I bought Toll House and maybe I figured it wouldn’t be as strong.
The cookies held up nicely and I enjoyed the texture. I used a runny stir no sugar added peanut butter. I was worried it would be too runny. Once I added the chocolate it was too thick and I had to add coconut oil. Once baked they looked nice, but so bitter just like dark chocolate. I used monk sweetener and Lily’s chocolate chips. I managed to eat a few with some almond milk but it didn’t fix the craving. I had another avocado, so decided to try again. This time the ‘dough’ was so good I couldn’t stop eating it. I only use 1/4 cup of chocolate. Unfortunately they didn’t bake well.
The thing about baking with avocado is that it already has that dark chocolate sort of taste to it and with this much chocolate it just makes it bitter. Even though I didn’t really enjoy the recipe I learned to use peanut butter so maybe next time I’ll try to incorporate in my own recipe.
I’m sure your cookies were amazing and if I had the chance I would try them ????
Such a beautiful comment to read! I will definetly share more keto cookie recipe for you. Enjoy ! XOXO Carine.
I am sorry you did not enjoy the taste of the cookie. Reading your comment, it looks like your dough was too dry. Did you measure well the amount of avocado flesh as mentioned in the recipe? I always provide how much in cups you need because in some places avocado are smaller and one avocado in NZ where I live maybe different to US. It looks like you did not add enough of the avocado flesh which dry up the whole batch. OR this recipe is just not for your tastebuds and that’s totally ok 🙂 I hope you will find others that you like on the blog. XOXO Carine.
Forgot rating… Five!
Haha thank you 🙂 You are so sweet!
Perfect yummy cookies! Thanks for that! (Would they work without peanut butter as well, though? )
Greetz from Germany
That is a good question! I am kind of addicted to peanut butter so I did not try them without it 🙂 Let me know if you give it a go! I am always curious to know how my recipes can be adapted. Thanks for this lovely comment. Danke schoen (that is all I have left from 12 years of learning German as a kid ! ) Carine.
I finally tried this recipe today. I had to use my son’s Kraft peanut butter, (which isn’t pure nut butter) & they turned out pretty well. I used pure, grade C maple syrup instead of the sugar free. They are very heavy and super filling, but, I wasn’t worried about filling up on this type of cookie lol. The texture was a bit dry as well as thick like a fudge, but quite delicious.
Thanks for your lovely feedback! I guess the texture has been altered by the nut butter you used. If it has added oil or sugar it will dry up the cookie slightly. I happy you loved them anyway. Enjoy the blog recipes ! XOXO Carine.