- Preheat the oven to 350F.
- Puree the avocado in a food processor until silky smooth. After the avocado is pureed, measure it out and add it to a mixing bowl. Add the coconut sugar and stir to combine. Add the rest of the ingredients (sifting the cacao powder for a smoother batter) except for the chocolate chips and stir until well incorporated. The dough will be thick.
- Place the batter onto a piece of parchment paper and pat into a rectangle or square so that you can cut 12 even cookie dough bites with a pizza cutter. Shape with your hands into cookies, placing onto a parchment-lined baking sheet. This is easiest done with damp hands. Place a dark chocolate chunk on each cookie and press lightly.
- Bake for 12-15 minutes, or until the tops of the cookies begin to crack. Remove them from the oven and cool, allowing the cookies to firm up.
How ripe your avocado is will affect the texture and flavor of the overall cookie. If the avocado is underripe, it will be hard to get the buttery smooth texture that will melt into the batter. If the avocado is too ripe, the flavor will be more intense and will be more difficult to disguise through the added cacao. I recommend choosing an avocado that is firm, but slightly gives to the touch.
Did you give this recipe a try and love it? Share it with me on Instagram by tagging @fitlivingeats!
- Calories: 105
- Sugar: 14g
- Fat: 3g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
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