Vegan double chocolate avocado cookies are packed with flavor as well as fiber and wholesome ingredients. Avocado and coconut oil take the place of butter in this thick, rich and fudgy cookie recipe. Enjoy with a tall glass of almond milk!
It’s no secret I have a hardcore love affair with avocados (sry michael). Not only do I love their buttery, rich and nutty flavor, but I also love the fact they’re packed with fiber as well!
Did you know one avocado has 13 grams of fiber? They’re also low in sugar and high in monounsaturated fats. With all of these health benefits, it’s easy to see why avocado toast has taken the world by storm.
I decided to step outside of the box with this one and use avocados in a cookie recipe.
I know, I know. Seems kind of weird, but stick with me on this one!
WHY YOU NEED TO UsE Avocado Instead of Butter In Baked Goods:
- Avocados reduce your intake of unhealthy calories. For example, a 3.5 oz. serving of avocado contains 14.66 g of fat, while the same size serving of butter contains 81 g of fat.
- By substituting avocado for some, but not all of your butter in baking you can cut the fat by almost 40%. You can substitute avocado for butter in a 1:1 ratio, but since it doesn’t melt the same way it won’t coat your dry ingredients the same. You need to increase your wet ingredients a little to compensate.
- One more tip: try decreasing your oven temperature by 25 degrees (though is only really needed if you’re substituting 100% of your butter) and watch your bake goods brown up as usual. They might have a slight green tint, but it’s hardly noticeable in things with brown sugar.
- It’s a simple trick that can save you a trip to the store and some saturated fat. Plus, it’s also delicious and that makes for a winner in our book!
There is such a wide variety of textures when it comes to cookies, and I think I could make a solid argument for any type of cookie being “the best”. I don’t discriminate haha.
These vegan double chocolate avocado cookies are super thick and rich, so you will only need one to cure that chocolate craving!
And if you’re worried about the avocado, don’t be. You can’t taste it at all.
For these Vegan Double Chocolate Avocado Cookies you will need…
Whole wheat flour (I love using this stone ground whole wheat)
Dutch Processed Cacao powder
Extra Virgin Coconut oil
Ripe, mashed avocado
Unsweetened vanilla almond milk
Vegan chocolate chips
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I used my ninja to make my avocado nice and smooth. I wanted to make sure there weren’t any avocado chunks in the batter.
The chunks really wouldn’t bother me, but if you’re trying to sneak these cookies onto someone’s plate that’s not used to avocados in their cookies (aka most people), it might freak them out justtttt a little!
I hope you will give these vegan avocado cookies a try and let me know what you think!