This quick and easy avocado cookies recipe replaces butter with avocados. They are homemade with simple ingredients and are soft and moist with a cake-like texture.
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For a while now, I have been looking at this recipe in my Mom's notes and since there was a lonely avocado sitting in the refrigerator, it was high time I made them. These cookies are healthier than my Best Chocolate Chip Cookies and Salted Caramel Chocolate Chip Cookies. They are also just as delicious as my Fudgy Avocado Brownies and Avocado Cake. Adding avocado to desserts will allow you to replace all the butter, margarine, shortening, oil plus it will also add a lot of moisture. These cookies don't have a typical flat, round shape. They look like "poofy clouds" with a subtle green color.
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Key ingredients for best avocado chocolate chip cookies
- Egg- Use large ones at room temperature.
- Avocado- Be sure that it is soft and ripe, but not too ripe.
- Vanilla extract- Complements other ingredients with its warm flavor.
- Sugar- Simply use the granulated kind that you likely already have in your pantry.
- Flour- Use all-purpose flour and wheat flour equally for best results.
- Leavening agents- Only baking soda is used.
- Chocolate chips- These should be semisweet and can be replaced with chocolate chunks.
Variations
- Oatmeal version- Modify this recipe slightly to make an oatmeal cookie by adding in 3 tablespoon oats (quick cooking or regular) to the batter.
- Replace chocolate chips- With chopped nuts or even dried fruits likes raisins and cranberries.
- For a hint of chocolate flavor- Mix in some cocoa powder too but be aware that it changes the overall color.
- If you want to enhance the chocolate flavor- Increase the quantity of chocolate chips to ¾ cups.
- You can reduce the sugar- To ½ cups, if you prefer cookies that are not too sweet.
- Try using other flavors of chocolate chips- Such as milk chocolate or white chocolate as well as peanut butter chips or butterscotch chips.
- Dip half of the cookie- In melted chocolate, including white, milk, or semi-sweet chocolate. The higher quality chocolate the tastier it will be. Allow to cool and harden before serving.
- Drizzle on top- Some Caramel Sauce, Chocolate Ganache, vanilla glaze, melted chocolate, or melted peanut butter once they have cooled to room temperature.
- Make cookie sandwiches- Use American Buttercream Frosting, Marshmallow Frosting, ice cream, or Strawberry Jam
How to make easy avocado cookies recipe from scratch?
- Beat the egg- And then mix in avocado (Image 1).
- Add in- Vanilla and sugar then mix altogether (Image 2,3).
- Whisk together- The flour and baking soda separately.
- Dump this dry mixture- Into the wet mixture and stir until just combined (Image 4, 5).
- Scoop out dough- Onto a cookie tray (Image 7).
- Bake- Until golden brown (Image 8).
Tips and techniques
- Make sure to use a ripe avocado- Because this will yield the best flavor and texture.
- Your egg must be at room temperature- Since it blends into the batter more smoothly.
- You can can make these cookies with all-purpose flour only- However, I do not recommend making them with only whole wheat flour since they ended up with a weird texture. Someone emailed me and wanted to know if we can make these without flour and honestly, I haven't had much success with that.
- Cookie dough must be chilled for at least 10 minutes- Don't skip this step or else your cookies will expand too much, while baking and lose their round "poofy" shape.
- Use an ice cream scooper- To make dough balls easily and place on pan to bake.
- Beat the egg until fluffy- Before adding in any other ingredients.
- Line pan with parchment paper- To reduce mess and help the cookies more easily come off the pan.
- Don't over-bake- Because otherwise you will get hard, dry cookies. Just be sure that the edges are firm and golden brown.
- Buy high quality ingredients- Because you reap what you sow in the recipe world.
Recipe FAQs
It is likely you didn't chill the cookie dough for at least 10 minutes before baking. Also, be sure to measure ingredients correctly.
This can happen when they are overcooked. Be sure to set a timer and watch them closely in the oven.
Yes, just be aware that you will lose the green tint and change the overall flavor and texture of the cookie.
Storage
- Room temperature- Cookies can be stored in a cookie jar at room temperature for up to 3 days.
- Refrigerate- Place in a sealed container for up to 1 week. You can also keep uncooked dough in the fridge in a sealed container for up to 1 week before baking.
- Freeze- These can be stored in a sealed container for up to 1 month. Thaw and enjoy!
- Make ahead- You can make these cookies up to 3 days before you need them and keep them in a cookie jar at room temperature. You can also make the dough and keep it in the fridge until ready to bake. They can also be baked and kept in the fridge for up to 1 week before serving. You can freeze the dough or the baked cookies in a sealed container for up to 1 month before serving, then thaw and serve.
More easy cookie recipes
- Healthy Breakfast Cookies
- Iced Oatmeal Cookies (With Vanilla Icing)
- Classic No Bake Cookies (With Peanut Butter, Oats, Chocolate)
- Best Oatmeal Raisin Cookies (Soft and Chewy)
- Peanut Butter and Jelly Cookies (Thumbprints)
Recipe
Easy Avocado Cookies (With Chocolate Chips)
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Ingredients
- 1 Egg Large, Room temperature
- 1 Avocado Ripe, Peeled and pitted
- 1 teaspoon Vanilla extract
- ¾ cup Granulated sugar
- ½ cup Whole wheat flour
- ½ cup All-purpose flour
- 1 teaspoon Baking soda
- ½ cup Semisweet chocolate chips Or chocolate chunks
Instructions
- In a mixing bowl, beat the egg until fluffy.
- Add avocado and vanilla extract and mix again.
- Mix in the sugar.
- Add the whole wheat flour, all-purpose flour, baking soda and mix until smooth.
- Stir in chocolate chips.
- Use an ice cream scooper to scoop out dough onto a cookie tray, lined with parchment paper.
- Chill the tray for 10 minutes.
- Then, bake at 350 degrees F for for about 15 minutes or util the edges are firm and golden brown.
- Allow them to cool and then enjoy.
Video
Notes
- You can reduce the sugar to ½ cup, if you prefer cookies that are not too sweet.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
- Try using other flavors of chocolate chips.
- Don't over-bake cookies because that would make them dry.
- All ingredients should be at room temperature to allow even mixing.
- You must use a soft and ripe avocado.
- Read additional tips and variations above.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Lily
Yay! Made these today for my (lactose intolerant) boyfriend. He loved them! I actually put a chocolate mint spin on them and used 2tsp of vanilla and 1tsp of peppermint extract. I also added 1/4 cup of cocoa powder to the dough mix, but next time I will actually commit and do 1/2 cup of cocoa powder. These cookies were such a hit, I'll be making them again tomorrow! This time I'll make the normal kind haha
Abeer Rizvi
That chocolate mint combination sounds incredibleeee! I am so happy to see you are playing around with all these flavors.
By the way, I do have a rich chocolate avocado cookie recipe, if you are interested (it uses soy milk.):
https://cakewhiz.com/healthy-chocolate-avocado-cookies/
Melissa
I'm excited to try this recipe but it doesn't say how much baking soda to use. I'm the directions it states to add in baking soda.
Thank you for sharing!
Abeer Rizvi
Oops! I was updating my recipe plugin and accidentally deleted that part. Thanks for pointing that out. I have updated the baking soda quantity
Jenny
These cookies turned out yummy! I used all purpose flour, 1/2c sugar, 2tbsp oats and 3/4c semisweet chocolate chips. Also undercooked - 14 min.
Abeer Rizvi
Thanks for trying them and for sharing your changes too!
Sherri
Is there a recommended amount or weight for the avocado? They vary in size so much and I would also like the option of using frozen pieces. Thanks!
Abeer Rizvi
Sorry but I have never worked with weights for this recipe before nor have I used frozen avocados. If you try it, please let me know how it goes...
Kirrin Peart
Are you using a regular Hass avocado? Florida has crazy big Florida avocados, which are about 2 hass. Just wanted to make a sure I portion it out correctly. Many thanks
Abeer Rizvi
I just use regular avocados... nothing huge as what you are describing. Let me know what you think of these cookies.
Cheryl
Can you use gluten free flour in the cookies?
Abeer Rizvi
Yes, Bob's Red Mill 1 to 1 flour is great.
Minz
Hi there, if the cookie is kept in the fridge, can it last up to 3 weeks?
Thanks.
Abeer Rizvi
No, it cannot last that long. It can last 3 days in the fridge but 3 weeks is a long time for these cookies to stay fresh in the fridge.
Yolie
So good. I used 1/4 c brown sugar and 1/2c regular sugar, 2TBPN of oats, vanilla bean paste and increased the chocolate chips a 1/4c and the cookies were so moist and tastey. Thanks for sharing this yummy recipe.
Nat
I've made it twice and really like how they turned out both times. I use half cup plain flour, quarter cup sorghum flour, quarter cup oat or almond flour, half teaspoon guar gum. The sweetness level is perfect for us with half cup brown sugar. We also used shaved block coconut sugar, which made more moist cakey cookies.
Abeer Rizvi
Thank you for sharing those alterations. I am sure it would be very helpful to others who may also be thinking about some of those changes,
Prapu
Hey....can we put black raisins instead of chocolate chips?
Abeer Rizvi
Absolutely. That should not be a problem at all. They will make them chewy.
Val Phillips
Love these cookies! Such a great recipe and they turned out great. Is it 137 calories per one cookie?
Abeer Rizvi
I am so happy you liked them. Based on the app I used in the recipe card, that was the calculation per cookie.
Sandra
What a great recipe, you're so smart
juli
i made the cookies and added shredded coconut bites and chocolate chip. it is super good.
Rose Fuda
Can I use one cup of all purpose instead of half and half?
Thanks
Abeer Rizvi
I prefer the texture more when it's a combination of both the flours buy yes, you can use just all-purpose. The texture will be slightly different.