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Chocolate Avocado Cookies

Chocolate Avocado Cookies Recipe


If you haven’t tried dessert containing avocado before these Chocolate Avocado Cookies might sound a little strange, but I promise they are truly delicious.  I’m a lover of sweet things, but I also enjoy experimenting with recipe in the kitchen to try make ordinary food a little healthier.  While not 100% healthy (they still contain sugar), these cookies are free of flour and butter, and with a small amount of adaptation can even be sugar free!


To make these cookies, start with one avocado and sugar, and beat them together until well combined in a stand mixer.   I use frozen avocado pieces which I defrosted beforehand, so feel free to use either fresh or frozen, whatever you have on hand.  Next, add an egg to the mix and beat again, before adding some cocoa powder and bi carb soda.  Finally, stir through some dark chocolate chunks.



Once the cookie mixture is ready, spoon tablespoons full of mixture onto a lined baking tray, and bake for around 10 minutes.  The cookies will still be quite soft, so let them cool before firming up in the fridge.  These cookies are also best eaten straight from the fridge.


To make the cookies sugar free, replace the sugar with one very ripe banana, and replace the chocolate chunks with a sugar free alternative.  You can use any variety of chocolate in these cookies; I use dark chocolate buttons broken into quarters.


Chocolate Avocado Cookies Recipe

Chocolate Avocado Cookies


  • 1 avocado, or 100g avocado pieces
  • 1/2 cup sugar
  • 1 egg
  • 1/2 cup cocoa powder
  • 1/2 teaspoon bi carb soda
  • 1/3 cup dark chocolate chunks


Preheat oven to 180c and line a baking tray with baking paper. Set aside.
Add the avocado and sugar to the bowl of a stand mixer and beat until well combined. Add the egg and beat again.
Add the cocoa powder and bi carb soda to the avocado mixture and beat until well combined. Stir through the chocolate chunks.
Spoon tablespoons full of mixture onto the prepared baking tray and bake for around 10 minutes, or until cooked through. The cookies will still be very soft.
Let the cookies cool completely, then store in the fridge.

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