Fudgy Chocolate Chip Avocado Cookies

Not only are these cookies gluten-free, they don’t use any type of flour of any kind, which helps lower they carbohydrates while ensuring a fudgy, brownie-like texture. The real secret, and one that I promise you’d never be able to taste, is using heart-healthy avocado in place of butter.

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Fudgy Chocolate Chip Avocado Cookies

Prep Time
15 mins

Cook Time
20 mins

Makes
0

INGREDIENTS

Nonstick cooking spray

1 small ripe avocado, pitted, and peeled

1/4 cup sugar

1/4 unsweetened cocoa powder

1 large egg

1/4 teaspoon baking soda

Pinch salt

1/4 cup dark chocolate chips

DIRECTIONS

Preheat oven to 350°F. Line a sheet pan with parchment paper and spray with nonstick cooking spray.

In a food processor, process avocado, sugar, cocoa powder, egg, baking soda, and salt until a smooth batter has formed.

Fold chocolate chips into the batter before dropping in 2-tablespoon balls onto the prepared parchment paper at least 2 inches apart.

Bake 20 minutes, just until cookies are springy to the touch.

Let cool at least 10 minutes before serving. Cookies will crisp as they cool but remain fudgy on the inside.

Mona’s Tips

Be sure to use standard unsweetened cocoa powder in this recipe (Hershey’s, Nestle, and Ghirardelli are the biggest brands) and not anything labeled “Dutch” or “Dutch-process” as Dutch cocoa reacts differently in baked goods.

Ingredient Insider

The chewy texture of cookies is usually made possible by full-fat butter, but I’ve replaced that with the mono-unsaturated (heart-healthy) fat of avocado in this recipe.

Calories per serving: 110 ∙ Fat: 6.5g ∙ Net Carbs: 11g ∙ Fiber: 3g ∙ Sugars: 10g ∙ Protein: 2g