Ladies and gentlemen, this Vegan Chocolate Avocado Cookies recipe takes the cake. Errrr cookie. It takes the cookie.
As a gal, I know that we all have our moments when we need chocolate — ASAP. There will be times where I can’t wait to have a bite of chocolate in my mouth. So, most of the time, I try to eat healthy, and I hate feeling guilty about indulging. This Vegan Chocolate Avocado Cookies recipe will make you feel a little better about calorie-splurging.
This Chocolate Avocado Cookies recipe is probably one of the healthiest cookie recipes you can find. It’s vegan/dairy-free, gluten-free, paleo/primal, oil-free, and nut-free. You can’t find very many recipes that fit into all of those categories! If a recipe is paleo and gluten-free, it most likely has nuts in it. But not this one. Plus, these cookies don’t even taste healthy — I pinky swear! They’re decadent and chocolaty, and they won’t make you feel guilty like you ate a whole pan of brownies.
But you and I have never done anything like that 😉
Here are some tips for making this Vegan Chocolate Avocado Cookies recipe successful:
1. Use a ripe avocado. If you’re looking for an avocado at the store, you want one that is slightly soft to the touch. If they’re all too firm, left it to ripen on the counter for a few days. If it’s too ripe, you will taste it. If it has too many brown spots, you will taste it. This recipe will turn out perfectly when your avocado is bright green and ripe.
2. Use good-quality chocolate chips and cocoa powder. It really does make a difference. I like either Guittard’s Cocoa Rouge or Hershey’s Special Dark. There are many good quality ones out there; take a chance on them. Consider making your own chocolate chips, too — the recipe link is below!
3. Choose your liquid element. You don’t need to use bourbon unless you want to. You can substitute water or coffee to mix with the flaxseed.
These cookies are delicious and easy to make!
Vegan Chocolate Avocado CookiesCourse: Uncategorized
1 medium-sized avocado, brown parts cut out
1/2 c. coconut sugar
1 T. flax seed, ground
3 T. coffee-infused bourbon (learn about infusing liquors here), or water, or coffee
3 T. chocolate chips (learn how to make your own!)
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
pinch of instant coffee granules, optional
pinch of cinnamon, optional
- Preheat the oven to 350°. Line a cookie sheet with parchment paper or a Silpat.
- In a small cup, combine the flax and bourbon (water). Allow the mixture to thicken for a few minutes.
- In a large mixing bowl, combine the avocado, sugar, chocolate chips, cocoa powder, instant coffee, and cinnamon. Cream the ingredients until they are mushed together. Add in the flax/bourbon mixture and baking soda. You will have a beautiful, fudgy mixture.
- Using a cookie scoop, scoop the batter onto your prepared baking tray. I got about eight cookies from my batter. Space the cookies out. Leave the batter in round heaps; they will melt and spread a little. Bake the cookies for 12-15 minutes.
- Allow them to cool completely — at least 30 minutes. Unless you like ooey-gooey warm pieces. Which are amazing 🙂
Enjoy these fudgy delights. They taste decadent and there’s no way you can tell that they’re gluten-free or (somewhat) healthy.