Avocado meets Chocolate

That’s right – avocado and chocolate, together at last. When I saw this recipe on Two Peas and Their Pod I thought of the overly ripe avocado sitting in the refrigerator and new I had to make these. I had been keeping the avocado to put in my hair as a conditioning treatment, but this seemed like a much better use of those monounsaturated, heart-healthy fats. These vegan-friendly cookies are fudgy heaven and taste nothing like avocado. I would describe them as a mix between a fudge brownie and a soft cookie.  The best part of all? They are actually good for…so good for you that I give you permission to have them for breakfast 😉

I modified the original recipe, so I can’t really say how the original would turn out. My modifications included:

  • I used whole wheat flour instead of all-purpose flour, which increased the baking time. This increased the fiber and lets you count your cookie as a whole grain 🙂
  • I used 1/2 cup avocado instead of 1/4 avocado and 1/4 coconut oil. I am not 100% sold on this coconut oil craze and I didn’t have any on hand. I think the entire avocado makes it healthier since it is loaded with monounsaturated fats.
  • I cut the sugar in half
  • I omitting the chocolate chips (I didn’t have any on-hand).

Below is the recipe I made.

Avocado Chocolate Cookies

image (2)


  • 1 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup cocoa powder
  • 1/2 cup mashed, ripe avocado
  • 1/3 cup brown sugar
  • 1 tsp vanilla extract
  • 1/3 cup almond milk


  1. Preheat oven to 350F. Spray 2 baking sheets with non-stick spray, or cover with parchment paper.
  2. Add the flour, baking powder, salt, and cocoa to a medium bowl. Mix well.
  3. In a large bowl, beat the avocado and sugar until smooth (no gritty pieces!). Add the vanilla extract and beat well.
  4. While beating on low, add 1/2 the flour mixture. Once mixed well, add the milk and the remaining flour mixture (beating on low the entire time). Mix until the flour disappears.
  5. Using a tablespoon, form balls and place on the prepared pans. Flatten the balls slightly. Bake for 12-14 minutes, or until set on the edges.
  6. Let the cookie cool on the pan for a few minutes and then transfer to a wire rack to finish cooling. Let cool completely.

I found that these taste better the next day. By all means, try them fresh out of the oven, but wait to make your final judgement until the next day. Enjoy!



One thought on “Avocado meets Chocolate

  1. Pingback: Sweet Veggies | Nutrition.Health.Life.

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