Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies

Here's Why This Recipe Works

My top 3 favorite reasons:

1. It's Made Without Flour, Eggs, or Oil
2. Can Be Prepared In Under 10 Minutes
3. Made With Clean Ingredients

You can feel good about making my healthy, plant-based recipe because it's vegan, gluten-free, dairy-free, soy-free, flourless, grain-free, egg-free, paleo-friendly and contains no refined sugar!

Karielyn's Expert Tips + Ingredient Substitutions

Here are some of my expert tips to make this recipe perfectly:

Avocado: It's very important that you use a soft, ripe avocado which will make it easier to mash into a creamy texture. The goal is to mash it as smoothly as possible with little to no small chunks of avocado remaining.

Coconut Sugar: This can be substituted with your favorite granular sweetener.

Chocolate Chips: I highly recommend using "mini" chocolate chips instead of standard-size chocolate chips for this recipe since the cookies are so small and the amount you will need is only 1/4 cup.

Almond Butter: This can be substituted with another neutral-flavored nut butter such as cashew butter or even sunflower seed butter.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Scoop Size: You will need to scoop about (1) tablespoon of the cookie mixture onto the cookie sheet. The cookies will spread slightly into a 2 1/2-inch cookie.

Cooling: It's VERY important that you allow the cookies to cool completely before removing them from the cookie sheet, or they will crumble and fall apart.

Serving Size: This recipe will make approximately (8) 2 1/2-inch cookies. Nutritional information is for (1) cookie which is (1) serving.

Frequently Asked Questions:

Are These Cookies Healthy?

In my opinion, yes!

As with most store-bought brands and traditional homemade cookie recipes, they contain ingredients like these:

• S.A.D. (Standard American Diet) Homemade Cookie Typical Ingredients: White Flour, White Sugar, Eggs, Butter, Oil, Shortening, etc.
• S.A.D. (Standard American Diet) Drake's Chocolate Chocolate Chip Cookie Ingredients: Enriched Bleached Wheat Flour [Flour, Reduced Iron, B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2) Folic Acid)], Sugar, Partially Hydrogenated Vegetable Shortening (Contains One or More Of:  Soybean, Cottonseed or Canola Oil), Water, Corn Syrup, Cocoa, Chocolate Liquor.  Contains 2% or Less Of: Whey, Whole Eggs, Salt, Leavenings (Baking Soda, Ammonium Phosphate, Aluminum Sulfate), Soy Lecithin, Cocoa Butter, Dextrose, Natural Flavor, Vanillin (Artificial Flavor)

My healthy recipe is made with clean ingredients and is 100% vegan and gluten-free!

What Other Kinds Of Desserts Can I Make With Avocados?

If you haven't had a chance, try one of my other dessert recipes I've made using the chocolate + avocado combination like these:

• Flourless Double Chocolate Avocado Brownies
• Creamy Chocolate Pudding  
• Chocolate Pudding and Brownie Parfait  
• Chocolate Pudding Tarts  
• Chocolate Avocado Ice Cream with Almond Butter Swirl

What's The Best Kind Of Avocado To Use?

The secret of using avocado in this recipe is to mash it up as smooth as possible.

You will want to make sure you use a soft + ripe avocado to get the creamy texture that will blend into the cookie mixture easily.

This is an excellent recipe to make when you have an extra soft + ripe avocado that is about to go bad!

Want More Healthy Plant-Based Cookie Recipes?  

Check out these:

• Chocolate Peanut Butter Oatmeal No-Bake Cookies 
• Flourless Snickerdoodle Cookies 
• Chocolate Chip Banana Walnut Cookies 
• or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!

Did You Make This Recipe?

I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! : )

Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies

{ Plant-Based | Vegan Gluten-Free | Dairy-Free | Soy-Free | Flourless | Grain-Free | Egg-Free | Paleo-Friendly | No Refined Sugar }

5 from 2 votes

Print Pin Review Save For Later Saved!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: 8 servings

Calories : 127

Equipment

• Medium Mixing Bowl
• Unbleached Parchment Paper
• Cookie Sheet

Ingredients

For the cookies:

• ▢ 1 organic avocado (soft + ripe)
• ▢ 1/4 cup organic coconut sugar
• ▢ 1/4 cup organic raw cacao powder
• ▢ 1/4 cup Enjoy Life semi-sweet mini-chocolate chips
• ▢ 1 tablespoon organic almond butter
• ▢ 1/2 teaspoon baking soda
• ▢ 1/8 teaspoon Himalayan pink salt

For the flax egg:

• ▢ 2 tablespoons organic ground flax seeds
• ▢ 1 tablespoon water (filtered/purified) (filtered/purified)

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Prepare a cookie sheet lined with parchment paper, then set aside.

Prepare the flax egg:

• Add all the ingredients for the flax egg to a small bowl and whisk together until well combined, then set aside.

Prepare the avocado:

• Add the avocado to a medium-size mixing bowl and mash it with a fork until it is creamy and smooth with little to no chunks remaining. Make sure you use a soft, ripe avocado for the best results.

Prepare the cookies:

• Add the remaining ingredients to the mixing bowl with the mashed avocado and stir until well combined.
• Re-whisk the flax egg mixture, add to the bowl of ingredients and stir in until it is evenly distributed.
• Using a small cookie scoop or spoon, take out a spoonful at a time and place on the prepared cookie sheet.
• Bake at 350 degrees Fahrenheit for approximately 13-15 minutes, or until the edges are firm.
• Important: Allow the cookies to cool completely before removing from the baking pan.
• Store in an air-tight BPA-free container.

Recipe Notes

Avocado: It's very important that you use a soft, ripe avocado which will make it easier to mash into a creamy texture. The goal is to mash it as smoothly as possible with little to no small chunks of avocado remaining.

Coconut Sugar: This can be substituted with your favorite granular sweetener.

Chocolate Chips: I highly recommend using "mini" chocolate chips instead of standard-size chocolate chips for this recipe since the cookies are so small and the amount you will need is only 1/4 cup.

Almond Butter: This can be substituted with another neutral-flavored nut butter such as cashew butter or even sunflower seed butter.

Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.

Scoop Size: You will need to scoop about (1) tablespoon of the cookie mixture onto the cookie sheet. The cookies will spread slightly into a 2 1/2-inch cookie.

Cooling: It's VERY important that you allow the cookies to cool completely before removing them from the cookie sheet, or they will crumble and fall apart.

Serving Size: This recipe will make approximately (8) 2 1/2-inch cookies. Nutritional information is for (1) cookie which is (1) serving.

Nutrition Information

Serving: 1svg | Calories: 127kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Cholesterol: 1mg | Sodium: 118mg | Fiber: 4g | Sugar: 6g | Calcium: 22mg

Course:Dessert

Cuisine:American

Recipe Author: Karielyn Tillman

Did You Make This Recipe?Leave a Rating + Comment Below!

1 vote

Print

Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies

Prep 5 mins

Cook 15 mins

Total 20 mins

Author Karielyn Tillman

Yield 10 - 12 cookies

Vegan / Gluten-Free / Dairy-Free  / Egg-Free / Flourless / Grain-Free / Paleo-Friendly / No Refined Sugar

Ingredients

• 1 organic avocado
• 1/4 cup organic coconut sugar
• 1/4 cup organic raw cacao powder
• 4 tablespoons Enjoy Life mini-chocolate chips
• 1 tablespoon organic almond butter
• 1 flax egg (1 tablespoon organic ground flax seeds + 3 tablespoons water)
• 1/2 teaspoon baking soda
• 1 - 2 pinches Himalayan pink salt 

Instructions

Preheat oven to 350 degrees.

1. Prepare the flax egg:  Add the ground flax seeds and water to a small bowl and whisk together.  Set aside while you prepare the rest of the recipe.
2. Add the avocado to a medium-size bowl and mash it with a fork until it is creamy and smooth.
3. Add the remaining ingredients to the bowl with the mashed avocado and stir until well combined.
4. Re-whisk the flax egg mixture, add to the bowl of ingredients and stir in until it is evenly distributed.
5. Using a small cookie scoop or spoon, take out a spoonful at a time and place on a baking pan lined with parchment paper.
6. Bake at 350 degrees for approximately 12 - 14 minutes, or until the edges are firm.  
7. Allow to cool completely before removing from the baking pan.
8. Store in an air-tight BPA-free container.
9. Enjoy!

Notes

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  The recipe and photographs for "Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

Karielyn Tillman

Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan (with a heavy focus on Medical Medium® compliant) and made with clean, real food ingredients that you can feel good about eating.