I absolutely love this thick, soft and fudgy avocado chocolate chip cookie for its beautiful green color! It’s also paleo and gluten-free, and made with other good-for-you ingredients like almond flour!
What You'll Find in this Post:
Ingredients used to make this Avocado Cookie
**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. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve.
- Coconut flour – Coconut flour does not substitute well, but if you absolutely had to you can use this formula –> 2 Tbsp coconut flour = ½ cup almond flour
- 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.
- Sugar – You can use any granulated sugar of your choice, but I used raw cane sugar. Coconut, date and maple sugars are the three less processed sugars I would recommend, but keep in mind it could make the cookies slightly darker. For the low carb option, you can use a sugar-free substitute such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions).
- Oil – You can use light olive oil, coconut oil, or avocado oil .
- Lemon Juice – you can use fresh or shelf-stable (bottled). Lime juice also works, as well as apple cider vinegar.
For the Add-Ins, I used:
- Chocolate Chips – regular or paleo / vegan chocolate chips like this one. You can also use sugar free chocolate chips.
More Avocado Recipes (HERE)
How to Make this Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
- Looking to lower calories? You can reduce the sugar by half (to make this less sweet), or substitute the sugar with a sugar-free substitute such as monk fruit sweetener or stevia. You can also use less chocolate chips, or sub with dried fruits.
Recipe Variations and Optional Add Ins for Avocado Cookies:
- Double Chocolate Chip cookies! Just add 2 Tbsp of cocoa powder to the batter.
- Coffee or mocha? Add either a teaspoon of coffee extract or espresso powder.
- Add natural flavoring / extracts, such as a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe).
- You can also cover this in melted chocolate!
How to Store these Avocado Cookies
- You can store these avocado cookies covered at room temperature for up to 48 hours. For longer storage, you can place them in the fridge for up to 7 days, or freeze up to 4 months.
- Baking time (as well as serving size) will vary based on the size of your cookie, the material (silicone vs metal) of the pan. Bake until the color of the avocado cookies are slightly golden on the top.
More Cookie Recipes (HERE)
Avocado Chocolate Chip Chunk Cookie (Paleo, Gluten-Free)
6 large cookies (2 servings each)
- 1/3 c melted coconut oil or olive oil
- 1/2 c granulated sugar of choice*
- 1/2 tsp salt
- 2 large eggs
- 1 medium avocado or 2/3 cup mashed
- 1 tsp lemon juice
- 2 c almond flour
- 1/3 cup coconut flour add 2 T more if needed
- 2/3 cup chocolate chips of choice
- Mix all the ingredients together until the batter is smooth and no longer sticky. You want to be able to shape the batter in your hands, so add more coconut flour (about 2 Tablespoons) if the batter is sticky.
- Let the cookie dough chill in the fridge for 5-10 minutes until cool.
- Take the cookie dough out of the fridge and scoop about 3-4 tablespoons of dough onto a parchment lined cookie pan, so that the cookies are at least 1 inch apart.
- Bake the cookies in an oven 350F for about 15 minutes or until slightly golden on the top.
- Let cool completely before serving!
*I like using light-colored sweeteners such as raw cane sugar or honey powder in this recipe because it doesn’t affect the color of the final product. Coconut, date, or raw/turbinado sugar are the less processed, more natural granulated sugars, but it could make the cookies browner and darker. For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or stevia powder (but be sure to convert the amount of stevia according to package directions)
Calories: 256kcalCarbohydrates: 13gProtein: 6gFat: 22gSaturated Fat: 9gTrans Fat: 1gCholesterol: 27mgSodium: 116mgPotassium: 92mgFiber: 5gSugar: 1gVitamin A: 64IUVitamin C: 2mgCalcium: 45mgIron: 1mg***Net Carbs: 8g
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
Making this for St. Patrick’s Day?
Here’s my new round-up of Best 10 Easy St. Patrick’s Day Dessert Recipes >> GO TO COLLECTION
I tried your avocado donuts and I’m super excited to try these! 😻 What size eggs did you use?
All Purpose Veggies says
Thanks so much Kat! I used large eggs. I also updated the recipe so that it shows on the recipe card. Hope you enjoy!
Hi Bora! I used olive oil, stevia, lime juice (didn’t have lemon home) and it was so yammy! So moist and almost like fudge. Thanks for the great recipe! I am going to make another one with nuts and also like to experiment with berries as I am on keto diet 🙂
All Purpose Veggies says
Thanks Yuna, I’m so glad you enjoyed the avocado cookie recipe!