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- 1 ripe avocado, mashed - 1/2 cup coconut sugar - 1/4 cup brown sugar - 1/4 cup almond milk (or any plant-based milk) - 1 teaspoon vanilla extract - 1 cup whole wheat flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (dairy-free if desired) - Optional: 1/2 cup chopped nuts (e.g., walnuts or pecans) - Avocado: Adds creaminess and healthy fats. It keeps cookies soft and moist. - Coconut Sugar: This sweetener has a lower glycemic index than regular sugar. It adds a caramel-like flavor. - Brown Sugar: It enhances moisture and gives the cookies a rich taste. - Almond Milk: This plant-based milk adds a hint of nutty flavor without dairy. - Vanilla Extract: It boosts flavor, making the cookies taste even better. - Whole Wheat Flour: This flour offers more fiber and nutrients than white flour. - Baking Soda: It helps cookies rise and become fluffy. - Salt: A small pinch enhances all the flavors in the cookies. - Dark Chocolate Chips: These provide a rich chocolate flavor and antioxidants. - Chopped Nuts (optional): They add crunch and extra nutrition to the cookies. - Avocado: You can use unsweetened applesauce for a different texture. - Coconut Sugar: Brown sugar or maple syrup works well in its place. - Almond Milk: Any plant-based milk like soy or oat milk is a great choice. - Whole Wheat Flour: All-purpose flour can be used if you prefer. - Dark Chocolate Chips: Use carob chips for a caffeine-free option. - Chopped Nuts: Feel free to skip nuts if you want a nut-free cookie. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. Grab a large mixing bowl. In this bowl, combine 1 ripe mashed avocado, 1/2 cup coconut sugar, and 1/4 cup brown sugar. Mix them until you have a smooth and creamy texture. Then, pour in 1/4 cup almond milk and 1 teaspoon vanilla extract. Stir these together until well blended. In a second bowl, whisk together 1 cup whole wheat flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. This will be your dry mix. Slowly add this dry mix to your wet mix. Stir just until combined. Be careful not to overmix. Finally, fold in 1/2 cup dark chocolate chips and optional 1/2 cup chopped nuts if you like some crunch. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Space them about 2 inches apart. This helps them bake evenly. Bake the cookies for 10 to 12 minutes. You want them to be lightly golden around the edges. Keep an eye on them to avoid burning. After baking, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This makes them easier to move. Then, transfer them to a cooling rack to cool completely. For a lovely presentation, serve the cookies on a decorative plate. You can drizzle melted dark chocolate on top for an extra touch. These cookies are soft, tasty, and sure to impress! To get soft cookies, use a ripe avocado. A ripe avocado is creamy and smooth. You want it to blend well with the sugars. Mix the avocado until it's almost like a puree. This step is key for a nice, soft texture. Overmixing the dough can make the cookies tough, so mix just until combined. Avocados add moisture and healthy fats. They replace butter or oil well. When using avocados, mash them well to avoid chunks. You can also try using different types of avocados. Hass avocados are rich and creamy, making them great for baking. If you want a sweeter taste, add a bit more sugar. This will balance the flavor of the avocado. Avoid using unripe avocados. They are too firm and won't blend well. Don't skip the salt, as it enhances flavors. Be careful not to overbake your cookies. If they look golden, take them out. They will continue to cook on the baking sheet. Lastly, remember to let them cool before moving them. This helps them set properly. Pro Tips Use Ripe Avocado: Ensure your avocado is perfectly ripe for the best texture and flavor in your cookies. A ripe avocado will be soft to the touch and slightly darker in color. Experiment with Sweeteners: Feel free to substitute coconut sugar or brown sugar with other sweeteners like maple syrup or agave nectar, adjusting the liquid content accordingly. Customize Your Mix-Ins: Add variety by including different mix-ins such as dried fruit, seeds, or other types of chocolate chips to suit your taste. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. Just thaw before enjoying! {{image_2}} You can easily make these cookies vegan. Just use almond milk or any plant-based milk. This makes the recipe simple and keeps it creamy. Replace the dark chocolate chips with dairy-free ones for a fully vegan treat. You won’t miss the eggs or butter! If you need gluten-free cookies, swap the whole wheat flour for a gluten-free blend. Many brands offer good options that work well in baking. Just make sure the blend has xanthan gum, which helps with texture. Your cookies will still be soft and delicious! You can play with flavors and textures! Here are some fun ideas: - Nuts: Add 1/2 cup of chopped walnuts or pecans for a crunchy bite. - Seeds: Toss in some chia seeds or flaxseeds for extra nutrition. - Spices: A pinch of cinnamon or nutmeg can add warmth. - Zest: Try adding lemon or orange zest for a fresh twist. Feel free to mix and match these options. Each change makes the cookies unique and fun! To keep your avocado chocolate chip cookies fresh, place them in an airtight container. This helps them stay soft and tasty. You can store them at room temperature for up to three days. If you want them to last longer, consider refrigerating them. Just make sure to separate layers with parchment paper to prevent sticking. Freezing these cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the cookies to a freezer-safe bag. They can stay in the freezer for up to three months. When you're ready to eat, just thaw them at room temperature or pop them in the oven for a quick warm-up. These cookies shine best when served warm. If you heated them, you can enhance the flavor by melting some dark chocolate on top. For a fun twist, pair them with a scoop of your favorite ice cream. This makes for a delightful dessert that everyone will love. Enjoying them fresh adds to the overall experience! Avocado cookies are healthier for several reasons. First, avocados add healthy fats. These fats help your heart and can keep you full. Second, we use coconut sugar and brown sugar. These sugars have more nutrients than regular white sugar. They also have a lower glycemic index, which means they don't spike your blood sugar as much. Using whole wheat flour adds fiber, which is good for digestion. Overall, these cookies provide a tasty treat with better ingredients. Yes, you can use fresh chocolate! If you have a chocolate bar, chop it into small pieces. This will create nice chunks in your cookies. Just make sure to use a good quality chocolate for the best taste. Fresh chocolate can melt more than chips, so keep an eye on the baking time. Your cookies may taste richer using fresh chocolate, which is always a win! If you need ripe avocados fast, there are a few tricks. First, place the avocados in a brown paper bag. Add an apple or banana to speed up the process. These fruits release ethylene gas, which helps avocados ripen. Keep the bag in a warm place, like a kitchen counter. Check them daily. They should ripen in one to three days. If you're really in a hurry, you can bake them at 200°F for 10-15 minutes, but this may change their taste slightly. We explored the key ingredients for avocado cookies, their benefits, and smart substitutes. I shared step-by-step instructions to make the baking process easy and fun. Plus, I offered tips to avoid common mistakes and ensure the perfect texture. You can also try delicious variations like vegan or gluten-free cookies. Finally, I outlined how to store your cookies for freshness. Enjoy baking with avocados to create tasty treats that are healthy and satisfying.

Avocado Chocolate Chip Cookies

Delicious cookies made with ripe avocado and dark chocolate chips for a healthier treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 whole ripe avocado, mashed
  • 0.5 cup coconut sugar
  • 0.25 cup brown sugar
  • 0.25 cup almond milk (or any plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup dark chocolate chips (dairy-free if desired)
  • 0.5 cup chopped nuts (e.g., walnuts or pecans) (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the mashed avocado, coconut sugar, and brown sugar. Mix until smooth and creamy.
  • Add the almond milk and vanilla extract to the avocado mixture and stir until well combined.
  • In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  • Fold in the dark chocolate chips and chopped nuts, if using.
  • Scoop tablespoon-sized amounts of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the cookies are lightly golden around the edges.
  • Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Serve the cookies on a decorative plate, and for an extra touch, drizzle with melted dark chocolate before serving. Enjoy!
Keyword avocado, chocolate chip, cookies, healthy