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.

Say whaaaaat!?

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.

From my gluten free and vegan snickerdoodles to my flourless protein peanut butter cookies, these nutty oatmeal tahini cookies and everything in between — I just love them all!

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…

All-purpose flour
Whole wheat flour (I love using this stone ground whole wheat)
Baking powder
Sea salt
Dutch Processed Cacao powder
Extra Virgin Coconut oil
Ripe, mashed avocado
Coconut sugar
Brown sugar
Vanilla extract
Unsweetened vanilla almond milk
Vegan chocolate chips

[ PIN ME FOR LATER ]

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!

If you don’t have a food processor or nutri-ninja, a hand mixer or potato masher would would great as well!

I hope you will give these vegan avocado cookies a try and let me know what you think!

x, elizabeth

Vegan Double Chocolate Avocado Cookies | Clean Eating Dessert Recipe

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Ingredients

2/3 Cup all purpose flour
2/3 Cup Stone Ground Whole Wheat Flour
1 tsp Baking Powder
1/2 Tsp Sea Salt
2/3 Cup Dutch Pressed Cocoa Powder *or dark chocolate cocoa powder
1/4 Cup Coconut Oil Melted and cooled
1/4 Cup Ripe, Mashed Avocado
1/2 Cup Coconut Sugar
1/2 Cup Brown Sugar
1 Tsp Vanilla Extract
1/3 Cup Unsweetened Vanilla Almond Milk
1/2 Cup Chocolate Chips *vegan

Instructions

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flours, baking powder, salt, and cocoa. Set aside.
In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.
With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears.
Stir in the chocolate chips, then form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart.
Slightly flatten the cookies with the palm of your hand or a spatula and bake cookies for 8-10 minutes, or until set around the edges, but still soft in the center.
Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.