Vegan Gluten Free Chocolate Avocado Cookies
Hello & Happy Tuesday
Lately I’ve been whipping up recipes that contain minimal ingredients, steps, and knew I had to revisit this recipe from a year or so ago, because it’s just that good! When it comes to cookies, you typically need flour, baking soda and the list goes on. However, I want to explore more seamless concepts that required next to nothing, and believe it or not..
This cookie featuring just a handful of pantry staples, works!
This recipe rocks for every reason! It’s quick, easy, affordable, involves a handful of ingredients, packs texture, is buttery soft (you can under cook them for a more fudge like texture), pack tons of nutrients, are gluten free, have a rich chocolate flavor, features sugar free chocolate thanks to Lily’s Sweets chocolate chips, it won’t dry out like most cookies, and they are non vegan approved!
If you love a modern take on cookies that are typically laden with flour and added sugars, you have to try this recipe for vegan Chocolate Avocado Cookies!
Why this recipe is great
Quick
Easy
Low added sugar
Rich chocolate flavor
Minimal ingredients
Buttery soft
Non vegan approved
Recipe Tutorial
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Flourless Vegan Dark Chocolate Avocado Cookies
- Total Time: 30 minutes
- Yield: 6-8 cookies 1x
Ingredients
- 1 ripe avocado about 1/2 cup mashed avocado
- 1/4 cup maple syrup
- 1/2 cup peanut butter or almond butter
- 1/2 banana
- 1/2 cup cocoa powder
- 1/2 cup Lily’s Sweets stevia sweetened dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with parchment paper.
- In a food processor, throw everything in and pulse until smooth.
- Scrape down the bottom and side of the bowl and process for an extra 15 seconds to make sure all the batter is combine – no lumps
- Spoon the chocolate batter onto the baking sheet – You can dip the spoon in cold water first to prevent sticking. Flatten down the cookies. Top with chocolate chips.
- Repeat until you form 6 jumbo cookies. Bake for 20-25 minutes or until the centers are done. They will puff up in the oven, but flatten once they set.
- The less done they are the more fudge like the texture will be, which is still good! For more firm, 25-30 mins recommended.
- Allow to cool for 10 minutes, and use a flat spatula to remove them and place on a cooling rack. If still not firm let them set for 30 mins to 1 hour. Store the cookies in the fridge for up to 5 days in an airtight container.
Notes
Depending on the amount of banana you put in and your oven, they may take longer to cook. They also will firm up when left out to cool. The overall texture will be soft and fudge like and not crispy!
If you want to cut down the fat content you can use peanut butter powder combined w/almond milk (I did as I was out of peanut butter!) *You can add 1 tbsp coffee grains to enhance the flavor (optional)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Did you use chocolate chunks in the cookie or just on top
I believe I just pressed them on top. You can mix them in if you like!
About how many calories are there in a cookie I made the with all my love and effort and my husband was like how many calories are there I was very upset
Hi Ana, Recipes unfortunately don’t disclose calories as they tend to be incorrect. This cookie is the closest you can get to raw containing only a lil maple syrup.
Hi I’m allergic to all nuts can the peanut butter be left out or can I use a substitute that is not nuts thanks
Hi Laura, You could use a seed butter perhaps? Let me know how they turn out!
Are coffee grains and grounds the same thing?
Hi Meghan, coffee grains are options and is just fresh coffee grains. Coffee enhances the chocolate flavor.
Hi, the cup amounts seem quite vague, do you have more specific measurements that can be used? Also the measurements of other ingredients if want to double and make 12 cookies with 2 avocados and 1 banana. Thanks
Hi Tina, the only ingredient that isn’t specific is the banana. However, every time I make this recipe the result is consistent. Let me know if you run into any issues.
Hi can I omit the maple syrup? Also if I use peanut powder with almond milk, what is the ratio? How many table spoons of peanut powder to how many cups of almond milk? Thank u
Hi Larissa, You can omit the maple syrup and still get a good result. In regards to the peanut butter powder I’m not sure. You would just want to have the same consistency as traditional peanut butter for the recipe. Let me know how they turn out!
I tried this today and it was delicious! Honestly my new favorite desert recipe hands down. I’m not even vegan or gluten free, and these were amazing. They are somehow richer and more chocolatey than any brownie or cookie recipe I’ve ever had. Also, I forgot to add the peanut butter, and they still turned out great. Can’t wait to try again with the peanut butter, I’m sure they’ll be even better!
Oh I love that! Thanks for sharing Emma!
Made these…yum! They also lasted a very long time in the fridge.I savored them!