Calibrate Recipe

FUDGY CHOCOLATE AVOCADO COOKIES

Gluten-free, Dairy-free, Vegan, Vegetarian, Halal, Kosher

Active: 25 minutes
Total: 35 minutes
Makes 24 cookies (1 per serving)
Yellow-Green (but be mindful of added sugars)

When was the last time you encountered a rich, fudgy cookie that was flour-free, dairy-free, nut- and seed-free, and low in added sugar? Welcome dessert back wholeheartedly with this recipe we developed for everyone to enjoy, regardless of dietary restrictions. The secret ingredient that makes it all possible is none other than avocado.

This fiber-filled fruit’s smooth consistency and healthy fat content replaces the need for butter, shortening, or oil in the batter, and adds its own delicious subtle sweetness and fudgy texture that makes for an unforgettable, supremely satisfying chocolate experience. Bring these chocolate avocado cookies to all kinds of get-togethers, and impress the crowd with what is—and isn’t—in them.

If you’re tracking your sugar intake closely, each one of these cookies clocks in at about 5 grams of added sugar from the coconut sugar, maple syrup, and dark chocolate. That’s about a third of what a typical chocolate cookie has.

Ingredients:

  • 2 medium ripe avocados
  • ½ cup coconut sugar 
  • 1 tablespoon 100% pure maple syrup
  • ½ teaspoon pure vanilla extract
  • ¾ cup unsweetened cacao powder (such as Navitas)
  • 1 teaspoon baking powder
  • Fine sea salt
  • ⅓ cup 75% dark chocolate morsels (such as Pascha) or chopped dark chocolate

Directions:

  1. Place an oven rack in the middle of the oven and preheat the oven to 350°F. Line a large baking sheet with parchment paper.
  2. Halve the avocados and remove the pits. Scoop out the flesh with a spoon and place in the bowl of a food processor fitted with the S blade. Add the coconut sugar and process until smooth, about 1 minute. Add the maple syrup and vanilla and pulse, about 3 pulses, until combined.
  3. Whisk together the cacao, baking powder, and ¼ teaspoon salt in a large bowl until combined. Using a rubber spatula, stir in the avocado mixture until well incorporated, about 3 minutes. Fold in the chocolate chips.
  4. Using a small ice cream scoop or 2 spoons, scoop out 1 tablespoon portions of batter, spacing them ½ to 1 inch apart on the prepared sheet. Using lightly moistened fingers, pat each cookie down into rounds about ⅜ inch high, 1½ to 2 inches round. 
  5. Bake until the cookies are just done in the center, 10 to 12 minutes  Transfer the baking sheet to a wire rack and let cool, at least 10 minutes, before removing the cookies from the sheet. Store in an airtight container in the refrigerator for up to a week.

Test Kitchen Tip: The batter can be a little thick and sticky—for easier scooping and releasing, spray the scoop with olive oil cooking spray.