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Chocolate Avocado Coconut Flour Cookies (GF, oil-free, nut-free)

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 cookie on a cooling rack

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.

a single vegan chocolate avocado cookie, being held in someone's fingertips

Recipe Benefits

  • Quick & easy to make
  • Vegan (egg-free & dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-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:

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:

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

Preheat the oven to 350F (180C) before mixing the cookie dough. Line a baking sheet with parchment paper.

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.

overhead shot of avocado and water puree in a food processor

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.

chocolate avocado coconut flour cookie dough in a glass bowl

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.

scooped chocolate avocado coconut flour cookie dough on a parchment lined baking sheet

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.

baked coconut flour chocolate avocado cookies on a parchment lined baking sheet

Step Seven: Cool the Cookies

Leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

vegan chocolate avocado coconut flour cookies cooling on a cooling rack

FAQ

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.

two chocolate avocado cookies stacked on top of each other

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:

  1. Be sure to add the optional vanilla extract and dark chocolate chips to the recipe.
  2. Consider replacing the water with strong (cooled) coffee (coffee enhances the flavor of chocolate).
  3. Coarsely chop the chocolate chips so that they are better distributed throughout the cookies.

Happy baking, friends!

two chocolate avocado cookies stacked on top of each other

Chocolate Avocado Coconut Flour Cookies (Oil-Free, GF, Nut-Free)

Yield: 12 cookies
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes

You will love the sweet surprise of my fudge-y vegan chocolate coconut flour avocado cookies. Made with 4 ingredients, they are oil-free, grain-free, gluten-free, nut-free, and sweetened without refined sugar.

Ingredients

  • 1/2 cup (115 g) pureed avocado
  • 1/4 cup (60 mL) water
  • 1/4 cup (28 g) coconut flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup (48 g) coconut sugar
  • Optional (but recommended) extra ingredients:
  • 1 teaspoon (5 mL) vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup dark chocolate chips (dairy-free)

Instructions

  1. Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, stir together the pureed avocado and water until blended.
  3. Add the coconut flour, cocoa powder and coconut sugar to the bowl. Add any or all of the optional ingredients (if desired). Stir until completely blended. Let stand 5 minutes for the dough to thicken.
  4. Using a small cooking scoop or a spoon, portion the dough into 12 equal portion (optional: roll into balls for even cookies).
  5. Place the cookie dough portions on the prepared baking sheet, spacing 2 inches apart. Using moist fingertips, gently flatten the dough portions into round cookie shapes.
  6. Bake in the preheated oven for 11 to 14 minutes until the surface of the cookies appears dry.
  7. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Use a spatula to transfer the cookies to a cooling rack. Cool completely.

Notes

Storage: 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.

Coconut Sugar Substitutions: An equal amount of brown sugar, natural cane sugar, or the granulated sweetener of you choice can be used in place of the coconut sugar.

Coconut Flour Substitution: You can most likely use almond flour in place of the coconut flour (I have not tested it). 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).

Avocado Substitution: An equal amount of pumpkin puree can be used in place of the avocado. The texture will be less fudgy (since pumpkin does not have fat).

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 47Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 6mgCarbohydrates 8gFiber 2gSugar 5gProtein 1g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Linda

Saturday 22nd of April 2023

Camilla,

I just finished baking these cookies and they taste just as you said; soft and fudgy which equals to yummy... They are very sweet so I may cut out some of the sugar the next time; but I love the texture!!

Camilla

Saturday 29th of April 2023

Yay! So glad that you like the cookies, Linda. Yes, please feel free to cut back on the sugar (you may want to add a few more drops of water since the sugar adds moisture as well as sweetness. But just a little bit more water).

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