Chocolate Avocado Coconut Flour Cookies (Oil-Free, GF, Nut-Free)
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.
Servings: 12 cookies
Ingredients
- 1/2 cup pureed avocado
- 1/4 cup water
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup coconut sugar
- Optional: 1 teaspoon vanilla extract
- Optional: 1/4 teaspoon salt
- Optional: 1/4 cup dark chocolate chips (dairy-free, as needed)
Instructions
- Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
- In a medium bowl, stir together the pureed avocado and water until blended.
- 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.
- Using a small cooking scoop or a spoon, portion the dough into 12 equal portion (optional: roll into balls for even cookies).
- 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.
- Bake in the preheated oven for 11 to 14 minutes until the surface of the cookies appears dry.
- 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
Serving: 1serving | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 6mg | Fiber: 2g | Sugar: 5g