Made with healthy and craving-curbing ingredients like almond flour, coconut flour and mashed avocado, this is the recipe YOU NEED when you’re craving something dense, rich and seriously chocolatey!
I mean it. This cookie helps curb cravings. How? Because almond flour, coconut flour and avocado are all ingredients that are packed with fiber, which increases your satiety and keeps you full longer.
It’s also gluten free,
And did I mention, fudgy (my favorite texture) and chocolatey?
Ingredients used to make these Rich Chocolate Avocado Cookies
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Almond flour – I used blanched almond flour
- Coconut flour – coconut flour does not substitute well, and I can’t recommend swapping coconut flour with other ingredients unless you absolutely had to (2 Tbsp coconut flour = ½ cup almond flour). Unfortunately, you probably won’t get the same texture or mouthfeel as the original recipe.
- Avocado – fully ripened and mashed without any remaining chunks
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe. Since I use only a small amount, the conversion (between kosher and fine salt, for example) isn’t necessary.
- Coconut Sugar – You can use any granulated sugar for this recipe. Coconut, date and maple sugars are less processed sugars I would recommend. Honey and maple syrup should also work, but I have not yet tried. For keto options, you could also use stevia (but be sure to convert according to package instructions). I also put a range on the amount you could use (3 to 5 Tablespoons) because I personally prefer desserts that aren’t overwhelmingly sweet. I would say 3 Tbsp is subtly sweet, 4 Tbsp is sweet enough, and 5 Tbsp is sweet.
- Cocoa Powder – any brand works but this is vegan
- Flaxseed Meal– you can make your own flaxseed meal by grinding whole flaxseeds in a high power blender
- Apple Cider Vinegar – lemon juice also works if you don’t have apple cider vinegar
- Olive Oil – Instead of olive oil, you can use coconut oil, or avocado oil here if you’d like.
- Chocolate Hazelnut Spread – I used this vegan brand, but you can just use Nutella.
More Avocado Recipes
For the Glaze/Frosting I used:
- Cocoa Powder – regular or dark
- Honey – but you can use other liquid sweeteners of choice like maple syrup, agave syrup, or liquid stevia
- Coconut Oil – The one that’s semi-solid at room temperature like this one
Recipe Variations and Optional Add Ins:
- Fold in some chocolate chips to the batter
- Instead of the chocolate hazelnut filling you could stuff it with cream cheese, like this cream cheese stuffed pumpkin cookie
- Add some powdered espresso powder or instant coffee powder
How to Store
WITHOUT the chocolate covering, these cookies can be kept at room temp for up to 48 hours, but WITH the covering you’ll have to refridgerate them. (this isn’t a problem if you use melted chocolate chips instead). They can be kept in the fridge for up to a week or freeze up to 4 months. Defrost at room temperature.
- Use batter right away after prep, or keep in a covered container or Ziploc bag since you don’t want it drying out.
- Baking time (as well as serving size) will vary based on the size of your cookie, the material (silicone vs metal) of the pan, and how thick your filling is! Bake until the color is no longer glossy/wet on top, and until the cookie has a browned base and can be easily lifted out of the cookie sheet without it falling apart.
More Cookie recipes here
Vegan Double Chocolate Cookies made with Avocado
CHOCOLATE COOKIE DOUGH:
- chocolate hazelnut spread of choice use sugar free for low carb option
- In a small cup or bowl, mix the ground flax and water then let sit 5 minutes. Set aside.
- In a separate bowl, mix all the dry ingredients (almond flour, coconut flour, salt, sugar and cocoa powder) together.
- Add the wet ingredients into the bowl (mashed avocado, oil, and the prepared flax-water mixture) and mix until dough is smooth.
- Chill the cookie dough in the fridge for 10-30 minutes.
- Take the cookie dough out of the fridge and scoop about 2 tablespoons of dough onto parchment lined cookie pan, flatten like a disk, then top with 1-2 Tbsp of the chocolate spread filling. Cover the filling with 2-3 tablespoon of cookie dough (also flattened like a disk) and press around the edges of the cookie to seal.
- Bake the cookies in an oven 350F for about 13-15 or until slightly golden with browned cookie base.
- Stir cocoa powder into the melted coconut oil to make chocolate shell. Dip the cookies into the chocolate and let it firm up in the fridge for 30 minutes for the chocolate to harden.