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!
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)
- 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!
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