These gluten-free Chocolate-Mint Avocado Cookies are soft and chewy. So delicious, and packed with feel-good ingredients!
This riff on the classic thumbprint cookie is fun, festive, and just a little unexpected. If you’re a total avocado fan (and I am!) then you’re probably already sold on the idea of putting this buttery green fruit into cookie dough. But even if you’re not, these cookies have a lot of charm to spare. Not only are they great to look at and deliciously chewy to bite into, but the centers are filled with an irresistible truffle-like chocolate filling spiked with a hint of peppermint. Plus they’re totally gluten-free and butter-free, thanks to oat flour and, of course, those wonderful avocados.
A melt-in-your-mouth, soft and chewy texture is key to these cookies and helps them stay firm enough to hold a good thumbprint divot of chocolate filling. Make sure you stir instead of beat the oat flour into the batter; a rubber spatula will help you get all the dry ingredients incorporated without overworking the dough. And chill the dough before forming and again before baking the cookies to help keep them from spreading.
Are Chocolate-Mint Avocado Cookies Healthy?
Love snacking on cookies, but also crave feel-good ingredients? Then these cookies are for you. Replacing all-purpose flour with oat flour gives these cookies a hit of whole grains and boosts their fiber content. Using avocado instead of butter also reduces their saturated fat content and makes them suitable for those who are lactose intolerant. If this is an issue, ensure your chocolate chips are dairy-free as well.
If you don’t mind cookies that are less sweet, go ahead and use half the amount of sugar. Another option is to use a sugar replacement like stevia. Or opt for coconut sugar, which has a slightly lower glycemic index.
How To Bake With Avocados
They’re famous on toast, beloved in guacamole, and a hit in salads. But they’ve got another talent that’s often overlooked: They can be an excellent plant-based alternative to butter in baking recipes. Here’s how to get the most out of them in baking.
Choose Hass avocados. Small, very dark green Hass avocados are the best for baking. They have a deep flavor and dense, creamy texture. Larger Fuerte or Florida avocados are milder and have a higher water content but can also be used in a pinch.
Make sure your avocados are ripe. For the correct buttery flavor and flesh that will mash smoothly, use only avocados that are ripe. Test an avocado by pressing gently near the stem end; if your finger presses in slightly, it’s ripe.
Speed ripening if you need to. A rock-hard avocado can take up to a week to ripen on the counter. You can cut the time drastically by placing it in a paper bag with an apple.
Don’t use overripe avocados. An avocado that’s past its prime will have loose skin and flesh that’s totally or mostly browned. Its texture is likely to be stringy rather than smooth, and the flavor will most likely be musty or rancid instead of buttery.
How To Make Ahead And Store
Store the cookies in a jar at room temperature for up to 2 days, or in an airtight container in the fridge for up to 4 days. You can also freeze them in a freezer-safe container or Ziploc bag for up to 3 months. Thaw them on the counter. If you like, you can pop a cookie in the microwave and zap it for 3-5 seconds to soften the filling slightly before eating.
Serving Suggestions
Making a tin of mixed cookies for gift-giving? Or just looking for more great cookie recipes that pack a little something extra? Check out Spiced Paleo Cookies With Almond Butter, also gluten-free and flavored with warm fall spices, and Sugar-Free Peanut Butter Cookies. For a visual and flavor contrast, you can’t beat Cookies-And-Cream Paleo Protein Bars.
Recipe
Ingredients
For the Cookies:
- 2 1/2 cups oat flour (270g) click for recipe
- 2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2/3 cup avocado (150g) mashed
- 3/4 cup raw, organic cane sugar
- 1/4 cup +2 tablespoons coconut sugar
- 2 large egg yolks
- 1 1/2 teaspoons pure vanilla extract
For the truffle filling:
- 1/4 cup +2 tablespoons avocado (86g) mashed
- 1/2 cup semi-sweet chocolate chips
- 4 tablespoons unsweetened cocoa powder
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
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 until a sticky dough forms. Make sure to really scrape down the sides and get all the flour mixed in.
- Cover the bowl and place into the freezer for 45 minutes.
- Once chilled, spray 2 cookies sheets with cooking spray and preheat your oven to 325 degrees Fahrenheit.
- Drop the dough by 1-tablespoon-sized balls onto the prepared cookie sheets. The dough is sticky, but try to roll them into balls as much as possible. I find it helps to moisten your hands off after every few cookies, or keep your hands damp while rolling.
- Use your thumb (or any finger) to make a deep hole in the center of the cookie, gently pulling it open to give it a little width. Again, damp hands help.
- Place the cookie sheets back into the freezer to chill for 15 minutes.
- Bake until the tops of the cookies just look set, about 13-14 minutes. They will feel very soft, but they cook more as they cool.
- While the cookies cook, it’s time to make the filling:
- Place the avocado into a food processor and blend until smooth.
- Place the chocolate chips in microwave-safe bowl and microwave in 20 second intervals, on half power, stirring between each interval, until the chocolate is smooth and melted.
- Pour the melted chocolate into the food processor, along with all the remaining ingredients, and process until smooth and well combined.
- Once the cookies come out of the oven, you’ll notice the holes have puffed up and aren’t very deep anymore. Working quickly, use your finger (the cookies aren’t very hot) to reshape the holes, making sure they’re fairly deep.
- While the cookies cool on the pan for 5 minutes, fill each hole with 1 teaspoon of the truffle mixture.
- Once 5 minutes are up, gently transfer to a wire rack to cool completely.
- DEVOUR.
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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