Make Ahead

Avocado Chocolate Chip Cookies

September  4, 2015
0 Ratings
Photo by Kayli Dice
  • Makes 2 dozen cookies
Author Notes

These chewy, chocolatey vegan cookies have a special ingredient- avocados! Avocados are a healthy source of fat. —Kayli Dice

What You'll Need
  • Wet Ingredients
  • 1/2 an avocado
  • 1 tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 1/3 cup non-dairy milk
  • 1 cup cane sugar
  • Dry Ingredients
  • 1 cup whole wheat pastry flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup non-dairy chocolate chips
  1. Preheat oven to 350F and line two cookie sheets with parchment paper or silpat.
  2. Scoop avocado flesh out of its skin and into a bowl. Mash well with a fork. Add remaining wet ingredients and mix well.
  3. In another bowl, whisk together flour, oats, baking soda, and salt.
  4. Add the wet mixture to the dry mixture and stir until well-combined. Fold in chocolate chips.
  5. Scoop out 1 tablespoon amounts of the dough, shape into loose balls, and place about 2 inches apart on your prepared cookie sheet.
  6. Bake for 12-15 minutes or until somewhat firm. The cookies will remain light in color, so don't wait until they brown to take them out of the oven!
  7. Store in an air-tight container for up to 3 days or store in the freezer.
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1 Review

Tania L. January 15, 2016
Recommend 1/2 cup of sugar instead of 1 cup, I also used coconut sugar instead of cane sugar!
Tip - some typos in the recipe above, make sure to actually mix all wet and all dry ingredients in separate bowls first - then mix!