RECIPE: Ah-mazing Avocado Chocolate Chip Cookies

Don’t let the avocado ingredient weird you out. These. Cookies. Are. Amazingly Good!

My cousin passed along the recipe for these a few weeks ago (not sure who to high-five for the original recipe).

My husband, a life long chocolate chip cookie fan (and critic) can’t stop talking about them! They are super moist and scrumptious!

I had to get parchment paper, not a staple in my simple kitchen, but we’ve made them on foil in a pinch.

avocado Cookies


  • 1 large avocado or 1 1/2 small; flesh only (very ripe, but not brown)
  • ½ cup coconut sugar or date sugar (I actually prefer 1/2 cup maple syrup!)
  • 1 egg
  • ½ cup dark cacao powder
  • 1/2 bag of dark chocolate chips (preferably 85% cocoa)
  • ½ tsp baking soda


  1. Preheat oven to 350° F.
  2. In a bowl whip together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cacao powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won’t spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don’t stick as much to the paper as they did before baking.
  7. Eat ’em hot or let ’em cool. Store in an airtight container in the fridge.

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