You will love the sweet surprise of my fudge-y vegan chocolate coconut flour avocado cookies (yes, avocado!). Made with 4 ingredients, they are oil-free, grain-free, gluten-free, nut-free, and sweetened without refined sugar.
Chocolate Avocado Cookies made with Coconut Flour
Guacamole is great, but avocados can do so much more than dip. Specifically, the creamy, high-fat flesh of ripe avocados is fantastic as a whole food, nutrient-packed alternative to oil in cookies, cakes, and many more baked goods.
You can take my word for it, or you can taste for yourself by making a quick batch of my Vegan Chocolate Avocado Coconut Flour Cookies. They are equally delicious and nutritious, as well as well-suited for helping to power your day.
- Quick & easy to make
- Vegan (egg-free & dairy-free)
- Refined sugar-free
Ingredients for the Chocolate Avocado Coconut Flour Cookies
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
To make the cookies, you will need the following:
- A soft, ripe avocado
- Coconut flour (I have options in the recipe card notes)
- Unsweetened cocoa powder
- Coconut sugar (I have options in the recipe card notes)
These ingredients, along with a small amount of water, are the essential elements for making the cookies. I have several optional ingredients included in the recipe card as well. The cookies are wonderful as they are, but adding any or all of these options elevates them:
- Vanilla extract
- a few dark dark chocolate chips
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat the Oven & Prep a Baking Sheet
Step Two: Mix the Avocado Puree
In a medium bowl, stir together the avocado puree and water until blended.
I puree a large amount of avocado in my food processor blender and then freeze the leftovers (for use in baking and smoothies). If you do not have a blender or food processor, you can very finely mash the avocado into a puree using a fork, and then mix in the water.
Step Three: Add the Remaining Ingredients
Add the coconut flour, cocoa powder and coconut sugar. If you are adding any of the optional ingredients (vanilla extract, salt, and/or chocolate chips), add them at this point as well. Stir until completely combined.
The dough will be moderately thick in the first moments after stirring. Let the dough stand for five minutes. Coconut flour is extremely absorbent and will quickly soak up liquid, creating a thick dough.
Step Four: Scoop and Shape the Dough
Scoop or spoon out twelve equal portions of the dough into balls. Place the balls on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
Step Five: Flatten the Dough Balls
Use your fingertips, or the flat bottom of a glass, to flatten the dough into an even circle (at least 1/4 of an inch thick). The cookies do not spread the way that flour-sugar-egg-oil cookies do, so flattening is key to a traditional drop cookie shape after baking.
Step Six: Bake the Cookies
Bake the cookies in a preheated oven for 11 to 14 minutes until just set and the edges of the cookies appear somewhat dry.
Step Seven: Cool the Cookies
What is the texture & taste of the cookies?
The cookies are tender, soft and fudge-y (even more so if a few chocolate chips are added).
If you are wondering whether you will taste the avocado, the answer is no! Cocoa powder, in particular, is a strong flavor, concealing any vegetal taste. It is unlikely anyone tasting these will suspect the presence of avocado.
How should the cookies be stored?
Store the cooled cookies in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days, or the freezer for up to 6 months.
Can I use a different flour (other than coconut flour)?
Probably (although I have not tested it). You can most likely use almond flour in place of the coconut flour. You will need to use twice the amount of almond flour as coconut flour (specifically, (2/3 cup, about 70 grams, of almond flour to replace the coconut flour).
Can I use something in place of the avocado?
An equal amount of pumpkin puree should work, or another fresh vegetable puree (e.g., zucchini). Keep in mind that the flavor and texture will be different since these options do not contain fat (they will be less fudge-y).
How can I increase the chocolate flavor of the cookies?
More is definitely more when it comes to chocolate cookies, so here is what I suggest:
- Be sure to add the optional vanilla extract and dark chocolate chips to the recipe.
- Consider replacing the water with strong (cooled) coffee (coffee enhances the flavor of chocolate).
- Coarsely chop the chocolate chips so that they are better distributed throughout the cookies.
Happy baking, friends!