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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With these cookies, I am so impressed!! They are so tasty, so easy-to-make, I love’em!!
Thanks ! I am so happy to read that. Enjoy the blog recipes. XOXO Carine.
Made these chocolate avocado cookies today and oh my goodness they went down a treat! Husband hates avocado normally but he devoured a whole cookie with his coffee this afternoon!
I did add a little more maple syrup as we have a sweet tooth in our household. Although watching my kids have a cookie with no refined sugar or refined fat make me feel quite good about myself. Thank you Carine.
A great recipe and will definitely be making them again!
You made my day !!! I love when kids enjoy my healthy treats. I have got two kids myself, 5 years old and 14 months and I feel like you, such a pleasure to see them eating cookies that are not loaded with unhealthy sugar or fat! Enjoy the other recipes on the blog and thanks for sharing this nice comment with us. XOXO Carine.
I looove all your recipes!!! Just amazing ??
And it’s great that you have so many recipes with alternative sugar! Great page! And I’m sooo going to make these cookies on the weekend ❤️
Thank you for sharing your recipes with us!
Yeah! I am so happy to read such a beautiful comment. Enjoy the bog my friend 🙂 and let me know how the cookies turn out. Enjoy the recipes on the blog, XOXO Carine.
Hi, I followed the recipe exactly and added the stevia and vanilla as well. The cookies looked exactly like your pictures depict them but they were awful. The cocoa powder overpowered the taste, making them chalky, dry and bitter. I had to throw them away. We live a Keto Lifestyle and have made many almond flower, coconut flower based baked goods and was excited to try these but just couldn’t stomache them…
I am sorry to hear that. You must use sugar-free maple flavored syrup in the recipe and adjust sweeteness with stevia drops. Stevia on its own makes the recipe very bitter and not good. If the dough is dry it seems that you did not use the liquid sweetener or bake them for too long. My go to sweetener are Lakanto or choc zero. Others sweeteners with artificial sugar-free sweetener won’t work either. I hope it work better next time. I am on low carb for 5 years too, I love them and wish you could enjoy them too. XOXO Carine.
They look amazing ! on my to do list for tomorrow1