Chocolate Avocado Cookies
By Carine Claudepierre
Published on 03/26/2023 - Last updated on 09/20/2024
This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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Have you tried doubling the recipe?
Yes, of course this works perfectly well too ! Enjoy the cookies. Carine.
How many carbs r in this cookie
The full nutritional panel break down is provided after the recipe card for one cookie. There is 10.4 g carbs including 4.9 fiber so net carb is 5.5g per cookie. Remember that this calculation use sugar free liquid sweetener and sugar free chocolate chips ! Enjoy the recipe! XOXO Carine.
Hi! I don’t have a food processor just a regular blender, do you think it would work fine as long as the ingredients are mixed well ?
Of course, the most important is to blend the avocado into a creamy puree. It will be fine! Enjoy the cookies and report back if you love them my friend! XOXO Carine.
Hey! So I tried it and for some reason there was a lot of moisture and liquids-ness in it and it came out more cakey. I’m not sure what went wrong
Hum … that is weird I never had any issue with this recipe or heard something like that. Did you sub the egg for a vegan egg? Or did you measure the avocado amount you used ? Some avocado could be bigger than others. Let me know, I am happy to help out. XOXO Carine.
I made my first batch with maple syrup. The 2nd batch with agave. They are both very good. For me, I think I will add a bit more of my liquid stevia. They are both excellent. Because of the heavier cocoa flavor, I would add more sweetness but everyone likes it a bit different. I like the thickness and ease. I do not have a food processor so I used my NINJA. Great results that way.
Thanks for your lovely feedback. You can definitely play with the sweetness as you like with this recipe. Specially if you add extra stevia drops, it won’t change the texture at all so it makes things easy. I don’t have a high sweet tooth so this sweetness was ok for me and the kids but I agree you can add more. Enjoy the blog and healthy recipes. Thanks so much for trying them! XOXO Carine.
I am on a low sodium diet. How many mg of sodium are in each cookie?
Sure ! I updated the nutrition panel to display the sodium amount per cookie. Again, be very careful as I am using ingredients from New Zealand and it could be slightly different depending on the ingredient you choose or swap. One cookie is about 58 mg sodium, up to you to see if this is low sodium for you health condition or not. I am not a health professional, only a mum sharing my healthy recipes so I won’t advice more on how safe this recipe is for your particular condition. Always seek medical advice if you are unsure about a recipe. Enjoy the blog and recipes. XOXO Carine.
Hmmm they are kinda doughy… not cookie like. Really yummy though! Maybe need to spread out more? Cook longer? What was the inside texture on yours?
The texture is fudgy but not as much as brownies. You probably did not flatten the cookies enough ?! You can also cook them slightly longer – about 1-3 minutes more if you don’t like them too fudgy and cool down on the cookie sheet for up to 5 minutes to firm up. Let me know how your next attempt goes ! I love to hear your thoughts. Enjoy ! XOXO Carine.
Can you mix by hand or with a hand mixer? I don’t have that fancy mixer.
I would really recommend a food processor or blender because the key of success is to bring the avocado flesh into a cream without bites. It is really hard to achieve manually even with a potato masher there is always bites left. I hope you will manage to try this recipe. It is SO good ! Enjoy, XOXO Carine.
These cookies look very yummy ! I’m gonna try and make these tomorrow so hope they come out ok !
Thanks
Kathy
I am sure you will nail it ! Report back Kathy, I would love to hear your thoughts on those cookies. XOXO Carine.
Do you think you could do a flax egg instead of using chia?
I did not try flaxegg – only chia egg but it should work as well, it may create a softer cookie. I usually prefer chia eggs for cookies and flaxeggs in muffins or cakes. Let me know if you give this a go. XOXO Carine.
Mine ended up like fudge and I put them back in oven for 5 more minutes. Still like thick fudge/cookie dough. I’m not sure what I did wrong? Maybe too much nut butter?
It looks like you did not cook them enough or your avocado maybe bigger. 1 avocado = 1/2 cup avocado flesh. I hope it turns out better next time. XOXO Carine.
1 ripe avocado – our avocados are quite large, would you say 1 cup mashed avocado is equivalent to your one avocado?
Hello! 1 avocado makes 1/2 cup of flesh/mashed avocado. Enjoy the cookies. XOXO Carine.
Cookies in the oven. Tip that might help others – after putting cookie “blobs” on the parchment paper I found the easiest way for me to shaped the cookies was by dipping my fingers in the warm water and using them instead of a spatula.
Great idea! Thanks for reporting back 🙂 XOXO Carine.
Smuckers natural peanut butter is okay to use?
Any nut butter will work, I don’t know the brand you refer too but I recommend unsalted and unsweetened peanut butter. Enjoy the cookies, XOXO Carine.
What about a crunchy nut butter?
I am sure it will be lovely too! Just make sure it is a fresh smooth peanut butter to create a smooth cookie batter! Enjoy the recipe. XOXO Carine.
Can you use a granulated sweetener link monk fruit. The agave and maple syrup is off limits to me.
Hi! I would not use a granulated sweetner in this typical recipe. I used a sugar free liquid sweetener made of monk fruit sugar. Honestly, this is the best low carb + sugar free natural sweetener I ever used. You can find it on Amazon. Enjoy the recipe ! XOXO Carine.
I made these and they came out looking exactly like the photos!
BUT I followed the recipe step-by-step and while they were in the oven I realized that the step-by-step instructions leave out the SF syrup so I never added it! The chocolate chips helped make it sweet but the rest of the cookie just tasted like cocoa powder…awww!
I am determined to try this again – the consistency was spot-on! But with SF syrup this time!
I am so happy to read such a beautiful comment. Liquid sweetener is mentioned in step 3. It goes with the avocado as you can also see on the video recipe. Thanks for testing my cookie recipe and sharing your tips here. Enjoy the SF syrup version, so delicious too ! XOXO Carine.
they’re sitting in my oven as I type . . . this recipe has been popping up in my feed for weeks, like it’s haunting me so tonight I said “its time!” ill report back!
Do you think pb2 mixed up with water would work as a nut butter alternative for a lower calorie version?
I used PB for my nut butter and they came out just fine! They’re delicious! Thanks for an amazing treat!
I also really enjoy peanut butter in this cookie recipe! Chocolate peanut butter is always a killer combo 🙂 Thanks for your lovely comment and for your time to write this here. Makes me very happy. Have a lovely time browsing the blog recipes. XOXO Carine.
I wouldn’t swap peanut butter for a combo of peanut butter with water. The cookies won’t hold together and be too soft. There are very fulfilling and you won’t overeat those 🙂 You can either make smaller cookies and eat smaller portions to half the calories per serve! Enjoy the recipe ! XOXO Carine.
Can I use Honey in place of the Maple?
Sure! Any liquid sweetener like honey, agave or maple syrup will work well in this cookie recipe. Enjoy the chocolate avocado cookies my friend. XOXO Carine.
These look awesome! Do you think almond meal would work in place of peanut butter?
Hello ! No you must use a nut butter of any kind or it won’t be as creamy and fudgy. Enjoy the cookies my friend ! XOXO Carine.
What about using BUTTER instead of nut butters? I’m not a fan of any nut butters.
I won’t use butter in this recipe. It won’t work and it will make the cookie oily. There is only one egg in this recipe – that can even be swap by chia egg- because the nut butter add that special texture as egg do and bind the ingredients together. Butter won’t act the same. I am so sorry you can’t try those! They are delicious. Maybe try seed butter instead? Like sunflower butter? Enjoy the recipes on the blog. XOXO Carine.
Would nutella work in place of nut butter?
I don’t eat sugar at all, nutella either so I can’t say yes. Plus nutella has lots of sugar added so if you use it with the liquid sweetener the cookies will be super sweet. I would recommend you use a chocolate nut butter to keep things healthy and natural (no palm oil, no white sugar). There is some nice hazelnut chocolate butter that will work well in this cookie recipe – check on Amazon. Enjoy the healthy recipes on the blog. XOXO Carine.
Do you think I could use a chocolate protein powder if I don’t have cocoa powder ? Think that will work ?
Sure you can! This should totally work – except if you are using a powder loaded with coconut flour that could dry up the mixture a bit – This would even add more protein to those delicious cookies. A great idea! Enjoy the recipe. XOXO Carine.
I made these on Saturday and my husband and my sister absolutely loved them!
Such an easy recipe and so delicious! Thank you x
Thanks for sharing your beautiful experience in the kitchen making those cookies for your family! I am so glad you love them! Enjoy the easy healthy recipes on the blog. XOXO Carine.