These Healthy Chocolate Chip-Avocado Cookies are big, soft and chewy! You’d never know they’re made without butter or oil!
What would life be without the smooth creaminess of avocados? Imagine a world with no avocado toast, no guacamole, no stuffed avocados for breakfast, and no avocado and tomato sandwiches on toasted sourdough (my favorite). The thought alone sends shivers down my spine. You see, as a Latin American, I grew up eating avocados, long before they were considered cool. My Colombian mother diced them into hot bean soups and always served them with meat stews. We even had them for breakfast with scrambled eggs and arepas (corn cakes). But did you know that you could also use avocados in baked goods and desserts? Avocados can actually replace butter and oil in cakes, muffins, quick breads, and cookies, adding just enough moisture and richness.
These wholesome chocolate chip cookies replace the unhealthy saturated fat in butter with beneficial omega-3 fatty acids found in avocados. They’re just as moist and chewy as the real deal and perfect for dunking—don’t worry, you won’t taste the avocado!
Are These Chocolate Chip-Avocado Cookies Healthy?
Compared to the average chocolate chip cookie made with butter or oil, yes. But let’s be honest, the recipe still calls for sugar. In this case, we use raw organic cane sugar and coconut sugar, which may be slightly better than the white stuff, but is still not something we want to be consuming on a regular basis. We’ve also used oat flour instead of refined white flour. It has more fiber, B vitamins, and antioxidants. Enjoy these cookies in moderation.
The Many (Sweet) Ways To Use Avocados
Avocados will not only replace the fat in baking (hello avocado brownies!), but they can also be turned into the most amazing desserts. Ever tried chocolate pudding made with avocado, for example? Simply blitz a ripe avocado with one cup of strawberries, one cup oat milk, two tablespoons nut or seed butter of your choice, two tablespoons cocoa powder, three tablespoons maple syrup, and two tablespoons chia seed. Allow to chill for at least two hours, and you’re in for one heck of a healthy treat!
And how about some creamy avocado popsicles? Blend a ripe avocado with one cup of coconut milk, three tablespoons of agave syrup, a teaspoon of vanilla extract, and a squeeze of lime juice. Pour the mixture into popsicle molds, freeze for at least four hours, and enjoy a refreshing treat that’s perfect for hot days.
How To Make Ahead And Store
The dough should be chilled for at least 2 hours, but you can also leave it in the fridge overnight. Leftover cookies can be stored on the counter in an airtight container for up to 4 days. They can also be frozen in an airtight container or freezer-safe plastic bag for up to 3 months.
Serving Suggestions
Though nothing beats dunking a chewy chocolate chip cookie into a tall glass of Oat Milk, they’re also great with a hot drink, such as this Maple-Pumpkin Steamed Almond Milk With Bourbon.
Looking for more ideas to use avocados in sweet treats? Try these Healthy Avocado-Chocolate Truffles or this decadent Paleo Chocolate-Avocado Cake With Coconut Flour.
Recipe
Ingredients
- 2 1/2 cups oat flour (270 grams)
- 2 teaspoons non-GMO cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup avocado mashed (150 grams)
- 3/4 cup raw, organic cane sugar
- 6 tablespoons coconut sugar
- 2 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup mini chocolate chip
Instructions
- In a medium bowl, stir together the oat flour, cornstarch, baking soda, and salt. Set aside.
- In a large bowl, using an electric hand mixer, beat together the mashed avocado, cane sugar, and coconut sugar until well combined. Add in the egg yolks and vanilla extract and beat again until smooth and combined. If you have a few small pieces of avocado, it’s totally ok.
- Stir in the flour mixture and the chocolate chips until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in.
- Cover the bowl and refrigerate at least 2 hours or overnight.
- Once chilled, spray 2 cookies sheets with cooking spray and preheat your oven to 325 degrees Fahrenheit.
- Scoop out balls of dough using a tablespoon and drop them onto the prepared cookie sheets, pressing them out slightly. You want the balls to still have some height to them.
- Bake until the tops of the cookies just look set, about 13-14 minutes. They will feel very soft, but they will continue to cook as they cool.
- Let the cookies cool on the pan for 5 minutes and then gently transfer to a wire rack to cool completely.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I am on a low carb diet. How can I adjust this recipe. Could I use almond and coconut flour and switch sugars for swerve or truvia and use half as much?
Hi Laurie! I can’t say because I’ve only tested the recipe as it is written. Sorry.
Here’s a low carb chocolate chip cookie recipe I’ve made that you can try instead: https://www.foodfaithfitness.com/pumpkin-sugar-free-low-carb-keto-chocolate-chip-cookies/