Avocado Chocolate Chip Cookies

Avocado Chocolate Chip Cookies

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Preheat your oven to 325 degrees F

Cream together the butter, avocado and sugars in a mixer for 3-4 minutes.

Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl.

Add the flour, salt, baking soda and baking powder and mix on low until everything is evenly incorporated.

Using a spatula, fold in the chocolate chips.

Chill the dough in the refrigerator for at least 1 hour.

Using a cookie scoop, scoop out 12 cookies and place them on a parchment lined baking sheet. Using a clean hand, gently press down on top of each cookie to flatten it slightly.

Transfer the baking sheet into the oven and bake for 13-14 minutes until just slightly golden around the edges. Remove the cookies from the oven and let rest for a few minutes before transferring to a cooling rack.

Repeat this process with the remaining dough.

Store the cookies in an air tight container in the refrigerator for up to 3 days.

Sydney Eakin

Step 1

Preheat oven to 375° F and line a cookie sheet with parchment paper.

Step 2

In a large bowl, beat the avocado and sugars until well combined and creamy, about 1 minute.

Step 3

Add the egg and vanilla extract to the mixture and beat until just combined.

Step 4

In a separate bowl, combine flour, baking soda, and salt.

Step 5

Add the wet ingredients to the dry, about ¼ of a cup at a time. Mix until a dough forms, be careful not to over work the mixture.

Step 6

Stir in the bag of chocolate chips.

Step 7

Place the finished dough on the baking sheet.

#SpoonTip: Use an ice cream scoop for more uniform cookies

Step 8

Put those bad boys in the preheated oven and bake until the edges of the cookies are lightly browned, 8 to 10 minutes. Then cool the cookies on a wire rack.

Avocado Cookies with Chocolate Chips & Pistachios Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 minutes Yield: 18 - 20 1 x Category: Dessert, Gluten Free


  • 1 1/4 cup Bob’s Red Mill Gluten Free 1:1 Baking Flour*
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup mashed avocado, about 2 avocados
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 1 1/2 cups of semi-sweet chocolate chips
  • 1 cup chopped pistachios


  1. Pre-heat oven to 375 degrees Fahrenheit. Combine flour, salt, baking soda, and cinnamon in a medium sized bowl and set aside. In a large bowl, combine brown sugar, granulated sugar, and avocado. Beat until creamy, about 30 seconds. Add eggs (one by one) and beat, then add vanilla and beat again.
  2. Add flour mixture in two batches, mixing well between each. Mix in chocolate chips and pistachios with a spoon until combined. Drop mixture in rounded tablespoons (you could also do rounded teaspoons for smaller cookies) onto a non-greased cookie sheet. Bake for 10-12 minutes. Recipe yields 18-20 cookies, depending on size.


*This recipe will probably work well with regular gluten free flour or all purpose flour, but I personally have only tried it with the 1:1 gluten free baking flour.
**Recipe adapted from Trade Joe’s semi-sweet chocolate chip bag

Avocado Chocolate Chip Cookies

Have you ever wondered what would happen if you replaced some of the butter with avocado in your chocolate chip cookie recipe? Maybe not, but are you wondering now that I mentioned it? I got this idea a couple weeks ago and finally got around to trying it. The result? The cookies were a tad weird but solidly good, and since avocado is a healthier choice than butter, I definitely call these avocado chocolate chip cookies a success! I regret not taking a picture of step one, when the butter, avocado, and sugars were creamed together, because it was a beautiful, creamy, green sight. After that, it was pretty much cookie business as usual until I checked on the first batch as it was baking. As it turns out, avocado doesn’t melt. Or brown. The cookie dough balls hadn’t changed shape at all during baking since I guess it takes melting to cause spreading. Never fear! I just mashed them down a bit into cookie shapes, and they were totally fine. I pressed the second batch into cookie shapes before baking, and that’s what I recommend in the recipe. I was too much of a chicken to replace ALL of the butter with avocado. If you try it, please let me know what happens! I did do my usual tricks of using some whole wheat flour and raw sugar. The raw sugar adds a bit of a crystalized texture here and there, which I don’t mind at all. If you want to be a normal person and bake normal cookies (you know, except for the fact that you are putting avocado in them) just use white flour and white/brown sugars. (I swear I’m going to write a normal cookie recipe soon!) As for the color, I mentioned earlier that the cookies didn’t quite brown except on the bottoms. They weren’t obviously green, but you could see a faint greenish color if you knew what you were looking for. I didn’t dare mention to my kids that avocado was involved, and I didn’t tell The Pants until after he had tasted one. Everyone enjoyed devouring these chocolate chip cookies whether or not they knew about the secret ingredient. I’m sure you will too!

Pure Genius: Avocado Chocolate Chip Cookies

Prepare to see a lot more avocados very soon: Menu trends experts recently named avocados the "ingredient of the year" at the 2013 MUFSO Supershow, a food-service industry conference. Get in on the trend by adding more avocados to your at-home diet, too: They're packed with tons of nutrients, including vitamin C, protein, and good-for-you monounsaturated fats. You could make guacamole or top your sandwich with some sliced avocado, sure, but for a more fun idea on how to add more to your diet, we consulted Gaby Dalkin, the blogger behind What's Gaby Cooking and our favorite avocado guru (she recently came out with the cookbook Absolutely Avocados). Her answer? Use avocados to bake chocolate chip cookies&mdashreally! "Subbing the avocado for most of the butter in these cookies not only makes them healthier, but it also means that you can eat more because you won&rsquot feel quite so guilty," she says. Try the recipe for yourself:

Avocado Chocolate Chip Cookies

1 Hass avocado (4 1&frasl2 ounces)
1&frasl2 cup (1 stick) unsalted butter, at room temperature
1 1&frasl2 cups dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
1&frasl2 teaspoon baking powder
1 1&frasl2 cups old-fashioned rolled oats
1 3/4 cups semisweet chocolate chips

Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh in a large bowl along with the butter and brown sugar. Cream together the avocado, butter, and sugar for 3 minutes, until fluffy.

Add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. Add the flour, baking soda, salt, and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate the batter for 1 hour.

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

Using a 2-tablespoon scoop, scoop the batter onto a clean surface and, using wet hands, roll the dough into 12 balls. Flatten the cookies with the palm of your hand to create 2 1&frasl2-inch disks. Arrange the 12 disks on the baking sheet. Transfer the sheet to the top rack of the oven and bake for 18 to 20 minutes, until the cookies are slightly golden brown on the edges but still soft in the middle. Remove from the oven and let rest on the baking sheet for at least 3 minutes before transferring the cookies to cooling racks. Repeat the process for remaining dough. You will bake 3 baking sheets total.

Serve the cookies immediately or store in an airtight container in the refrigerator for five days or in the freezer for up to three weeks.

Avocado Chocolate Chip Cookies

I’m back! Life got crazy there for a few days. I appreciate you all bearing with me during this super hectic time. As life continues to get busier and busier over the next few weeks , I might not be able to be around here as much as I have been in the past. I’m here just soaking up all of life’s goodness on the other side of the computer screen and cherishing every moment of it.

Today I’m celebrating my good friend, Gaby, though. Do you know Gaby? You should. She’s one of my best blogging friends and I just love her to pieces. Her first book, Absolutely Avocados, was just released the other day!

If you’re an avocado lover, you need to get your paws on this. It’s filled with 80 mouth watering avocado recipes for every meal of the day. I got a chance to make her delicious avocado chocolate chip cookies yesterday and am excited to share the recipe with y’all today!

These cookies are like the ultimate chocolate chip cookie. They are full of dark chocolate morsels and oats! Oh yeah, and avocado, too! But you’d never know it.

The avocado makes these cookies SUPER fluffy! Even the cookie dough was fluffy. And no, they don’t taste like guacamole. I couldn’t even tell the avocado was in there. Yum!

You guys have to make these…like, tonight. I promise they are worth it. I can’t stop eating them and neither will you.

Avocado Chocolate Chip Cookies

yields about 3 dozen cookies


1 stick unsalted butter, room temperature

1 1/2 cups dark brown sugar

2 tsp pure vanilla extract

1 1/2 cups old fashioned oats

1 3/4 cups semisweet chocolate chips

Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.

Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.

Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to overmix here. Place the dough in the fridge to chill for one hour.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.

2 hours and 10 minutes (includes time to chill dough and cool cookies after baking)

Avocado Chocolate Chip Cookies

Light, fluffy and soft gluten-free chocolate chip cookies made with fresh avocado.


  • 2-¼ cups Gluten Free Flour (I Used Trader Joe's) Or Regular Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 cup Avocado, Mashed
  • ¾ cups NuNaturals Presweet Tagatose Or Sugar
  • ¼ cups Brown Sugar
  • ½ cups Egg Substitute Or Swap Two Eggs For The 1/2 Cup Of Egg Substitute
  • 1 teaspoon Vanilla Extract
  • 1-½ cup Semi-Sweet Chocolate Chips


Preheat oven to 325 F. Line two baking sheets with parchment paper or a Silpat mat. Set aside.

In a large bowl add flour, baking soda and salt set aside.

In large bowl, cream avocado, sugar and brown sugar until light and fluffy. Beat in eggs and vanilla extract until smooth. Gradually add flour mixture mix until combined. Stir in chocolate chips

Drop by well rounded teaspoons onto ungreased cookie sheets, spacing them at least an inch apart. Bake 8-10 minutes until lightly golden brown.

Let the cookies cool on the cookie sheet for about 3 minutes, then let them cool completely on a cooling rack.

Avocado Chocolate Chip Cookies

I had read about the fudginess of avocado cookies, but some things you just have to experience for yourself. These Avocado Chocolate Chips Cookies are not only festive for Saint Patrick’s Day, but they are unbelievable tasty! Like don’t-tell-your-family-they’re-ready-and-pour-a-big-glass-of-milk-and-EAT-quickly kind of good!

But before I go into the splendid goodness of these cookies, can I just quickly say thank goodness for a plan B?! If you read Friday’s post then you know I recapped several green recipes while leaving off a very important green dessert. And in doing so, I promised you a tasty green sweet today for Saint Patty’s Day. Which was a little risky considering I hadn’t yet made this sweet I promised, nor did I have any idea if it would turn out quite like I had imagined.

And it didn’t. Or at least the first batch didn’t. Last week my head was swimming with thoughts of something sweet to make that would be naturally green . I recalled some tasty (although not so clean) lemon crinkle cookies I’ve made a few times along with the few avocado cookie recipes I’ve seen floating around the web. So naturally I figured why not make lime crinkle cookies but with avocado in place of the butter and coconut palm sugar for regular sugar, gluten-free flour with coconut flour in place of all-purpose flour…you get the picture. I had done a little research to make sure I adequately made substitutions, I had a plan, I had my ingredients, I was ready. These were going to be the PERFECT, green , light cookies just in time for Spring!

EXCEPT…they tasted like grass. Seriously. I saved a few in a container to see if Josh would try one and after one whiff, he said “no way”! Thanks for the support honey, if I was feeling bad before, you’ve been a significant help.

Yup, those same healthier ingredients I just mentioned, gluten-free flour, coconut palm sugar, organic avocados, right down the garbage disposal.

AND on top of that major fail, I had about an hour until the sun set and my only hope at having any shade of green look remotely appetizing was to photograph with natural light.

Like I said earlier, thank goodness for a plan B. SO, I yanked the chocolate chips from the freezer, pulled out a few more avocados and frantically started over.

Thank the good Lord, plan B was a success. And not just a yeah-okay-these-will-work kind of success, but more like a need-to-stop-eating-these kind of success! At least in taste, I’ll admit I would have loved for them to have been a little greener for our day of feasting, but at this point, I figured beggars can’t be choosers.

The cookies were not only perfectly sweet and gooey with a warm richness from the chocolate chips, but the avocado flavor was completely undetectable!

I’m hoping at this point, I’ve talked you into trying these Avocado Chocolate Chip Cookies, but if you need a little extra incentive, take a look at just how good avocados are for you!

Health Benefits of Avocados

  • Low in cholesterol (unlike butter)
  • Great source of potassium
  • Helps support a healthy heart
  • Protects against cancer
  • Promotes eye health
  • Anti-Inflammatory properties
  • Prevents birth defects
  • Makes skins glow
  • Helps fight free radicals
  • Contains anti-aging properties

Not to mention that dark chocolate is loaded with antioxidants, at this point you are practically doing your body a favor by eating these! At least that’s what I’m telling myself.

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 chocolate avocado cookies, you may like some of these other cookie recipes too: