Here's Why This Recipe Works
My top 3 favorite reasons:
- It's Made Without Flour, Eggs, or Oil
- Can Be Prepared In Under 10 Minutes
- 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 ¼ 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 ½-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 ½-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 to Make Cookies?
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!
Gluten-Free Vegan Flourless Fudgy Chocolate Avocado Cookies
Ingredients
For the cookies:
- 1 organic avocado (soft + ripe)
- ¼ cup organic coconut sugar
- ¼ cup organic raw cacao powder
- ¼ cup Enjoy Life semi-sweet mini-chocolate chips
- 1 tablespoon organic almond butter
- ½ teaspoon baking soda
- ⅛ 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
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
Want More Healthy Plant-Based Cookie Recipes?
Check out these:
- Chocolate Peanut Butter Oatmeal No-Bake Cookies
- Flourless Snickerdoodle Cookies
- Gluten-Free Vegan Flourless Iced Cut-Out 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! : )
Aisha says
THESE WERE AMAZING. I have been desperately finding a way to at least like avocados. The healthy benefits are many but I just never liked the taste or texture. I have been looking for ways to incorporate it into my diet and my last efforts were in the dessert arena--and thats when I landed on your blog. O MmmmmAN am I glad I found this. These cookies are phenomenal. Way better than I expected. Super simple. Healthy--full package. Thank you!
Karielyn says
Hi Aisha! I'm SO glad to hear you enjoyed them! I'm going to be your new best friend because if you liked these cookies, you ~have~ to try my other dessert recipes that use avocados (and you can't taste the avocado either!):
1) https://thehealthyfamilyandhome.com/lectin-free-vegan-chocolate-avocado-ice-cream-with-almond-butter-swirl/ 2) https://thehealthyfamilyandhome.com/lectin-free-vegan-chocolate-avocado-frosting/ 3) https://thehealthyfamilyandhome.com/lectin-free-vegan-chocolate-avocado-pistachio-truffles/ 4) https://thehealthyfamilyandhome.com/gluten-free-vegan-matcha-avocado-chocolate-truffles/ 5) https://thehealthyfamilyandhome.com/vegan-flourless-double-chocolate-avocado-brownies/
I recently saw someone on Twitter making fun of using avocados in desserts and I thought "why?" and how ridiculous that statement was. They are a healthy fat and you can't even taste them in the dessert recipes.
Thanks for trying out the recipe and I hope you find something else good to make! 🙂