These Avocado Cookies with Chocolate Chips are so soft and chewy, and the usual butter is replaced with avocado for a lighter but just as decadent cookie!
Honestly, these are some of my favorite cookies I’ve ever made.
Nothing hits the spot after a long, hard day than a plateful of cookies! They are also super easy to throw together and make great snacks or treats any time of day.
There is just something about the taste of these cookies that GETS ME. In my grilled avocados recipe, I told you about my favorite saying, “You can’t please everyone, you’re not an avocado,” and I’m thinking that might be why I like these so much.
Everything is just better with avocados.
Are avocado cookies with chocolate chips healthy?
These avocado cookies can be considered a healthier option compared to traditional cookies, thanks to their use of nutritious ingredients. These cookies incorporate whole wheat pastry flour instead of the usual all-purpose flour, which adds whole-grain goodness and fiber, making them more wholesome. Instead of refined sugars, natural sweeteners like organic cane sugar and coconut sugar are used, providing a more balanced sweetness. Most notably, avocado replaces butter, adding healthy fats that are good for your heart.
However, like all sweet treats, these avocado chocolate chip cookies should still be enjoyed in moderation!
Baking with avocado
It’s probably an understatement to say that avocado is trendy right now, especially if it’s on toast! But did you know that you can actually use avocado instead of butter in some recipes?
Since avocado is a high-fat ingredient, just like butter, it helps make baked goods tender, moist, and chewy. Baking with avocado also gives these cookies a slight green color! But the type of fat is different; avocados contain monounsaturated fat, whereas butter primarily contains saturated fat. Saturated and monounsaturated fats have different chemical structures, and monounsaturated fats are generally considered healthier for you than saturated fats.
And when I say “some recipes,” I really do mean some and not all. Avocado doesn’t spread in the same way as butter, so in recipes where you need very runny butter, you may not be able to just swap it at a one-to-one ratio. Avocados also have a different taste to butter, so you want to make sure you’re using them in a recipe that takes that into account, like these avocado cookies!
How to make ahead and store
These cookies are best stored in an airtight container. You can leave them on the counter for 1 to 2 days, but then they are best kept in the refrigerator for up to a week. If you need to keep them longer, you can freeze them on a baking sheet, then once they’re frozen, store them in a freezer-safe bag in the freezer for up to 3 months. Just let them thaw in the refrigerator overnight, and let them sit at room temperature for 30 minutes before enjoying.
Serving Suggestions
What is a cookie without a milk-based drink to accompany it? During the summer months, I love to have a few cookies as a mid-afternoon treat with a Homemade Milkshake. During the colder months, you can never go wrong with a few cookies and a warm mug of Vegan Hot Chocolate!
To make these cookies into a dessert, warm them gently in a hot oven and serve them with Ice Cream with Chocolate and Pomegranate, or Cottage Cheese Ice Cream for something a bit more adventurous. You could also glam them up with some Vegan Caramel Sauce! And if you’re after more ways to use up your perfectly ripe avocados, check out this Chocolate Avocado Cake or these Mint Avocado Cheesecake Truffles!
Ingredients
- 2 1/4 cups (312g) whole wheat pastry flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raw organic cane sugar
- 1/2 cup (about 1 avocado or 126g) mashed avocado
- 1/3 cup coconut sugar or brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 10 tablespoons dark chocolate chips can use dairy-free
Instructions
- In a medium bowl, combine the whole wheat pastry flour, cornstarch, salt, and baking soda. Set aside.
- In a large bowl, beat the mashed avocado, sugars, vanilla, egg, and egg yolk together with an electric hand mixer. Beat until well combined and there are no lumps.
- Slowly stir the flour mixture into the avocado mixture.
- Add the chocolate chips and mix well until all the ingredients are combined.
- Place the bowl in the refrigerator to chill for 30 minutes.
- Preheat your oven to 325°F and line 2 cookie sheets with parchment paper.
- Use a cookie scoop to roll the dough into balls (slightly heaping out of the cookie scoop) and place onto the parchment paper. Press out to just under 1/2-inch thick.
- Bake for 13 minutes. They will seem underdone, but that’s good! They cook a bit more on the sheet afterwards.
- Garnish with more chocolate chips if desired and let the cookies cool on the baking sheet completely before enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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