When you think about cookie ingredients, avocados probably don’t spring to mind. And that’s a shame. This fudgy avocado cookie recipe that tastes like a decadent brownie is going to change that!
Make these rich, fudgy, dense, and intensely chocolatey cookies, and no one will know that this avocado cookie recipe swaps out mashed avocado for butter or oil. No, really — they’ll never guess!
Make sure to use a very ripe avocado for maximum richness, and choose high-quality cocoa powder and chocolate chips. If you have a favorite brand of dark chocolate, feel free to chop it up and substitute it for the chocolate chips.
I like to let these sit overnight in the fridge or freezer to develop the deep chocolate flavor. They don’t freeze hard, so you can eat them right out of the freezer. (I learned this by attempting to limit my consumption by freezing them.)
If you find yourself with a bunch of ripe avocados and want to try other recipes featuring this buttery, healthy fruit, try a sweet-savory Pomegranate and Avocado Salsa, which features a bright, gorgeous mixture of mango, avocado, and pomegranate arils for a different take on guacamole.
Also try Chilled Avocado and Yogurt Soup. This refreshing, piquant cold soup pairs velvety avocado with tangy yogurt for a delicious appetizer or entrée soup.
If you love this avocado cookie recipe and are so delighted with the outcome of adding a mystery ingredient to your cookies that you want to experiment a little more, try these yummy, unexpected Potato Chip Butter Cookies. And these Earl Grey Butter Cookies are another delicious cookie recipe featuring an unexpected ingredient, Mindful Morning Earl Grey tea.
Fudgy Dark Chocolate Avocado Cookies
Yields: About 1 1/2 dozen cookies
- 1/2 cup good-quality unsweetened cocoa powder
- 1/3 cup flour
- 1/2 teaspoon baking soda
- 1 large ripe avocado, finely mashed
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup good-quality semisweet chocolate chips or chopped dark chocolate
Preheat oven to 350 degrees. Line two baking sheets with parchment and spray with nonstick pan spray; set aside.
In a small mixing bowl, whisk together the cocoa powder, flour, and baking soda; set aside.
With an electric mixer or stand mixer, beat mashed avocado, white sugar, brown sugar, egg, and vanilla extract on medium speed until well blended.
Add the dry ingredients to the wet ingredients gradually, mixing just until combined.
Stir in the chocolate chips.
Using a small ice cream scoop or two spoons, drop heaping tablespoons of dough onto prepared pans, leaving at least 2 inches of space between them.
Bake in preheated oven at 350 degrees F for 8-10 minutes or until the tops are set. Be careful not to overbake these! Let cool on baking sheets for a minute or two, then move to rack to cool completely.
Store in the refrigerator in an air-tight container.