Avocado Cookies

This quick and easy low fat healthy avocado cookies recipe replaces butter with avocados. They are soft and moist with a cake-like texture.

For a while now, I have been eyeing these avocado cookies in my Mom’s recipe book. 

Since there was a lonely avocado sitting in my refrigerator, it was high time I made them!

I know it’s a rather UNUSUAL combination but I like them!

They are soft and moist and have a CAKE-LIKE texture. 

Avocado Cookies Recipe (Avocado Chocolate Chip Cookies) 2

These quick and EASY avocado cookies are made withs SIMPLE ingredients that you probably already have in your pantry.

These avocado chocolate chip cookies are HEALTHY because:


ebook by cakewhiz

  • They have NO butter
  • They have NO oil
  • They have NO shortening
  • They have NO margarine

All the unhealthy fats are REPLACED with an avocado.


So, DON’T expect them to taste like buttery cookies!

Enjoy them for what they are => LOW FAT cookies that are not going to rest on your hips forever! lol.

Avocado Cookies Recipe (Avocado Chocolate Chip Cookies) 4

These cookies with avocado instead of butter DON’T have a typical flat, round cookie shape either. 

They look like “poofy clouds” with a subtle green color…hehe.

My son LOVES these avocado cookies without butter and can’t even tell that they have avocados…Yay!

I have also used Splenda to replace sugar in this recipe to make avocado cookies without sugar and they weren’t bad but honestly, they were not as good as this version.

By the way, if you are fond of avocados, I have a recipe for avocado marble cake that you might enjoy too.

Here are some TIPS for making PERFECT avocado cookies:

  • Make sure to use a RIPE avocado.
  • Your egg must be at room temperature since it blends into the batter more smoothly.
  • If you want to enhance the chocolate flavor in these cookies, increase the quantity of chocolate chips to 3/4 cups.
  • You can reduce the sugar to 1/2 cups, if you prefer cookies that are not too sweet.
  • 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 avocado cookies 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.
  • you can also modify this recipe slightly to make avocado oatmeal cookies with raisins. Just replace the chocolate chips with raisins and add 3 tbsp oats (quick cooking or regular).
  • Cookies can be stored in a cookie jar at room temperature for up to 3 days.

Avocado Cookies Recipe (Avocado Chocolate Chip Cookies) 1

How to make avocado cookies?
The process is very simple. Start off by beating the egg and then mix in avocado, vanilla and sugar. Then, whisk together the flour and baking soda separately and dump this dry mixture into the wet mixture and mix until just combined. Scoop out dough onto a cookie tray and bake until golden brown.

If you liked these healthy avocado chocolate chip cookies, you may like some of these other cookie recipes too:

Carrot cake cookies

Fat free ginger cookies

Nutella cookies

Chocolate thumbprint cookies

Cake mix chocolate m&m cookies


Avocado Cookies

Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 14 Cookies
Calories: 137 kcal
This quick and easy low fat healthy avocado cookies recipe replaces butter with avocados. They are soft and moist with a cake-like texture.


  • 1 Large egg
  • 1 Avocado peeled and pitted
  • 1 tsp Vanilla extract
  • ¾ cup Sugar granulated
  • ½ cup Whole wheat flour
  • ½ cup All-purpose flour
  • 1 tsp Baking soda
  • ½ cup Semisweet chocolate chips or chocolate chunks


  1. In a mixing bowl, beat the egg until fluffy.
  2. Add avocado and vanilla extract and mix again.
  3. Mix in the sugar.
  4. Add the whole wheat flour, all-purpose flour, baking soda and mix until smooth.
  5. Stir in chocolate chips.
  6. Use an ice cream scooper to scoop out dough onto a cookie tray, lined with parchment paper.
  7. Chill the tray for 10 minutes.
  8. Then, bake at 350 degrees for for about 15 minutes or util the edges are firm and golden brown.
  9. When the cookies cool down completely, store them in a cookie jar at room temperature for up to 3 days.

Recipe Notes

Read my tips above. You can add ¾ cup chocolate

You can add ¾ cup chocolate chips, if you want to enhance the chocolate flavor in these cookies. You can reduce the sugar to

You can reduce the sugar to ½ cup, if you prefer cookies that are not too sweet.

Nutrition Facts
Avocado Cookies
Amount Per Serving
Calories 137 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 12mg 4%
Sodium 96mg 4%
Potassium 130mg 4%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 13g
Protein 2g 4%
Vitamin A 0.8%
Vitamin C 1.7%
Calcium 0.9%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

Until next time, tata my lovelies!


  1. ivana

    January 13, 2016 at 8:42 pm

    is there anything you can substitute the sugar with other than stiva??

    1. Abeer Rizvi

      January 14, 2016 at 11:17 am

      I haven’t tried any substitutions. So, I don’t know how that would work out but if you do try out other changes, please let me know 🙂

    2. Ashley

      August 22, 2017 at 11:21 am

      I’ve made these with 1/2 cup coconut sugar and they were great! I also used spelt flour 🙂

      1. Abeer Rizvi

        August 28, 2017 at 1:02 pm

        I haven’t used spelt flour before but thanks for sharing your changes. Looking forward to trying it!

  2. Lily

    August 25, 2016 at 11:49 pm

    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

    1. Abeer Rizvi

      August 29, 2016 at 9:18 am

      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.):

  3. Melissa

    February 3, 2017 at 3:46 pm

    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!

    1. Abeer Rizvi

      February 4, 2017 at 12:35 am

      Oops! I was updating my recipe plugin and accidentally deleted that part. Thanks for pointing that out. I have updated the baking soda quantity 🙂

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