Dark Chocolate Avocado Cookies

yep, that dainty little bite mark is mine

Not content with being the star of salads and every vegan’s go-to food, avocados have been making a bit of a splash on the dessert scene lately.

The reason for this being that they are smooth, creamy, bland enough to go well with anything and, best of all, full of healthy fats.

In fact, their high performance in the fat stakes is what clued me into the idea of using them in cookies. It’s as easy as swopping out your usual fat of choice (in my case butter) and replacing it 1:1 with smooshed up avocado.

It seems obscene and somehow wrong..like a cyclops kitten or a three-headed frog (I’m not making this stuff up) but, by the time, it gets to the chocolate, you’ll have readjusted.

Oh and these are gluten-free and grain-free so all my paleo pals can indulge too. Everyone’s invited to this party! Except those with weird avocado allergies but is that even a thing?!

Before tucking in, I need to do a bit of expectation management – don’t go into this expecting your usual cookie texture cos that ain’t the way it’s going down.

These are a moist, fudgy consistency. Make those suckers small because they are pretty filling.

That said, they lasted about two days in our house. Usually I blame my disgusting greed on the dog but he can’t open the fridge on account of him not having any opposable thumbs so that’s out.

Must’ve been the neighbours 😉

like guacamole but better

Dark Chocolate Avocado Cookies (makes 10)

  • 1/2 cup mashed, ripe, green avocado
  • 1 oz dark chocolate (I used organic 87% stuff)
  • 1 tsp honey
  • 1/4 cup coconut flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsps unsweetened cocoa powder
  • 1/4 cup milk (I used coconut but any variety will do, even the regular kind)
  1. Break the chocolate into chunks and place in a small, glass bowl along with the honey. Carefully position this bowl over a pan of simmering water and leave it for around five minutes until the chocolate melts completely.
  2. Remove from heat and, while it is cooling slightly, whisk the eggs, milk, vanilla, cocoa powder and avocado together. Add the melted chocolate, a spoonful at a time and stir continously. It should be a thick runny batter now.
  3. Sift in the coconut powder, stir.
  4. Dollop a tbsp onto a baking tray (lined with parchment paper or greased) to create ten blobs. Bake at 400 for 10 minutes.

110 thoughts on “Dark Chocolate Avocado Cookies

  1. I’ve got the whole gluten-free thing going on so I’m going to have to try these out! And heck yes to the chocolate! Have you ever had avocado chocolate pudding before? Tasty!

  2. What an intriguing idea, I love avocadoes and the thought of their smooth creaminess combined with chocolate sounds wonderful. I’ll have to try making these, thanks very much for the recipe.

  3. Saw your neighbors and they said they loved the cookies! lol They do sound good and so different! I’ve never used coconut flour, but I’m sure I could find some. Thanks!

    • Damn those meddling neighbours…taking food right out of my mouth 🙂

      I believe you can get coconut flour in Wholefoods-type places. Can’t be much help since we don’t really have any US stores around these parts. It seems expensive but a little goes a really, really long way.

      Happy experimenting!

  4. Love the idea of using avocados for their fat! I adore avocado ice cream for its fatty richness and I am totally going to make these cookies for the same reason! Thank you for this!

  5. Came this way via Dessertstalker and I think I may have finally found a treat that my gluten-free vegan coworker can eat…but to really make it vegan I need to swap out the honey. What about maple syrup or plain raw sugar (both of which I have in the house)?

  6. I think the hubs would like these. I’m not sure for me, I don’t really like chocolate, I’m a vanilla girl (which works out well for us.) But I’ll make them for him soon and give them a try. 🙂

  7. Thanks! Also, does melting the chocolate have a specific purpose? I have dadrk chocolate chips at home and am wondering if I can just put them in as chips, or if it needs to be melted for consistency purposes as well?

    • I think the chips will work just as well but be warned -chips will not hide the greenish colour of the batter as well so you might get some strange looking cookies 🙂

      Let me know how it goes!

    • Yep, I understand coconut flour isn’t as widely available in the UK. I’ve a hard time getting it when I’m home too. What I usually do is head for the nearest health food shop. These usually carry it and, if not, there’s a good chance they’ve heard of it at least and should be able to point you in the right direction. G’luck!

      • terriskitchenuk – you can get coconut flour from Holland & Barrett. It’s £6.79 for 500g but it does go a long way.

  8. can you please tell me if you can substitute any flour….ie. rice, spelt, whole wheat? I just happen to have these flours and would like to make ASAP without a trip to the health food store!!! LOL

    • Hmm, this is a tricky one Jeanette. Coconut flour is a very distinctive flour so it can’t be substituted one on one with other varieties.

      If you want to make these with wheat flour I’d just look up a standard chocolate cookie recipe and swap out the fat (butter usually) with the same amount of avocado.

      Let me know how it goes..

  9. I just figured the cocoa powder would take care of the hiding part, but I am not afraid of green cookies…we shall see about my three year old though 🙂 I will let you know!

  10. I love it. I make avocado ice cream that is really nice. Never thought about using it as shortning for baked goods. I may have to play with this and mess with my friends who don’t eat green thing. 😉

  11. I love chocolate, love avocado (although I did grow up being allergic to avocados haha it luckily disappeared as I got older) I’d never think of mixing the two, but the fact that they’re gluten free, I’m gonna have to try these asap! 🙂

  12. I made these today and they look great and have a nice texture but they taste incredibly bitter. Should there have been sugar as well as the small amount of honey? I’ve coated some of them in milk chocolate and that’s made them reasonably edible, but without that I don’t think I’ll be able to get anyone to eat them. 😦

    • I’m sorry to hear that Lorna, mine were sweet enough for us so not sure what went wrong :(. I’d suggest upping the honey to a tbsp and using milk chocolate instead of dark – perhaps that will help.

      Please don’t let this put you off – avocado cookies really are awesome.

      • It is strange, the texture and look of them was great so I was happy with that, it was just the taste. However, I covered them in milk chocolate and that seems to have done the trick. I must admit, the smell in the kitchen when they were baking was amazing! If I make them again I’ll just up the sweetness, as you suggest, thank you.

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  14. I love this recipe b/c it’s so healthy, and I’m on the hunt for coconut flour recipes b/c I have a bunch of it. It doesn’t seem like there’s enough sweetener so I might have to up that, as we like dark chocolate as long is it’s not too bitter. Thanks!

    • Hi Veronica. Thanks for stopping by, I highly recommend this recipe – it’s really different but delicious.

      I’ve weaned myself off sugar over the past year so am really sensitive to it. If you want it a bit sweeter I’d up the honey to a couple of tbsps – that should make it extra yummy. Enjoy!

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  16. Reblogged this on Redemption's Heart and commented:
    I thought I was seeing things and had to look twice. This isn’t a catchy title, it’s real. Dark Chocolate cookies made with Avacados! – Oh my Gosh. I’m not domestic and yet I suddenly need to make these.

  17. I’ve seen this in a mousse version!! I cannot WAIT to try these. They look absolutely amazing. I am loving your blog and cannot get enough of some of these wonderful recipes 🙂 Thanks so much for sharingg!

    • Hi Lisa, I’m not convinced that it would. The texture is a bit too soft and crumbly but you could always play around with the recipe (add more flour?) to see if you can get something that would roll out like a dough.
      Let me know if you experiment & thanks for visiting!

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  21. I JUST made these…I think I need to get a different kind of chocolate. I used unsweetened baking chocolate since I’m trying to do the whole paleo thing and I used 2Tbsp of Honey and they turned out like little hunks of brownie and were incredibly bitter…so I think next time I’m going to maybe try semi-sweet chocolate instead of the unsweetened kind. Thanks though! A truly amazing recipe!

  22. I suspect my belly would LOVE these! One of my favorite mousse recipes on The Humble Foodie (my food blog) is a dark chocolate avocado mousse, so I’ve been awakened to avocado-in-dessert possibility for awhile but have not experimented much. The moist and fudgy consistency is what I always go for in cookies. Can’t wait to try! I can’t believe what a prolific cook and baker you are- new recipes every day, and they all look fabulous.

    • Hi Alicia, thanks – I love cooking so it doesn’t feel like a chore (most days!). These are definitely winners but some have commented that they’re not sweet enough for them so be warned – up the honey/choc content if you’ve a sweet tooth!

      • Ooh good to know…I do have a sweet tooth but also like to test Paleo baked creations on friends (and then surprise them by explaining that they have no refined sugar/dairy/flour) who expect sweet treats. Thanks!

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  26. What a great combination! Love your blog, your creativity in the kitchen, and your witty writing 🙂 Can’t wait to read more!

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  28. Sounds like a good recipe. ^^

    Just remember, you might want to warn people it’s not vegan because of the eggs and honey. I saw a commenter saying something about giving it to a vegan co-worker but needing to swap out the honey, but she didn’t mention anything about swapping out the eggs. She might’ve forgotten, but other people might not realize it isn’t vegan, so you might want to put that somewhere.

  29. I made this just a few minutes ago. I used a large tablespoon of honey and half the cocoa ,because I thought it sounded like a lot of cocoa for such a small amount of biscuits. They are really good. Even my kids like them. Thank you so much for this recipe. 🙂

  30. Blugh… These were terrible. I’m sorry, but feel the need to be honest. As a lover of avocado and chocolate these fell short and straight into the trash. What a waste of ingredients.

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  33. Hi, I am on a Low Carb lifetime plan, I can’t have honey. What can I replace the honey with and is the same consistency as honey? Thanks

  34. I have these cookies baking in my oven right now! The batter tasted good…not too sweet, so I added a few drops of liquid stevia in addition to the honey the recipe calls for. I also put a small piece of walnut on top of half the cookies, just to give them more ‘chunck’! I doubled the batch and ended up with way more than 20 cookies! Bonus for me!! I’m taking them to a church picnic tomorrow. Can’t wait to taste them!

  35. Disgusting! I thought the other negative comments had neglected to add sweetener or tried to make them vegan. Nope! I threw away the entire batch… and I worry a bit about people who “like” these. Perhaps they’ve been paleo too long!

    • I’ve got to agree with Anastasia and Karla. I appreciate the effort and creativity that went into this recipe, but the cookies were absolutely terrible. Despite drastically increasing the amount of honey, these turned out to be extremely bitter, and the avocado flavor drowned out the chocolate. That this recipe only calls for 1 tsp. of honey is offensive, frankly, and is enough to make sure I never visit this site again. I feel sorry for the writer, as she must be very accustomed to terrible food if she found these in any way pleasant.

  36. I just made these… After reading the comments I decided to use 2 Tbl of honey…. My kids (2 and 5) love them. I might even use less honey next time.

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