Name: Recipe "Vegan Chocolate Avocado Cookies"
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1.25 cup all-purpose flour; 1 tsp baking powder; 0.5 tsp sea salt; 0.667 cup dutch processed cocoa; 0.25 cup coconut oil; 0.25 cup avocado (mashed); 0.25 cup granulated sugar; 0.5 cup brown sugar; 1 tsp vanilla extract; 0.333 cup almond milk; 0.5 cup vegan chocolate chips

Keep exploring with Cowboy Cookies or Oatmeal Cookies with White Chocolate and Dried Cranberries.

Why These Vegan Chocolate Avocado Cookies Work So Well

Avocado in cookies sounds wild, but trust me, these vegan chocolate avocado cookies are the real deal. They’re thick, rich, and fudgy without any butter or eggs. I mash ripe avocado with coconut oil to create a moist, tender texture that you’d never guess came from a fruit. Every bite is deep chocolatey goodness, and they’re so easy to whip up. Honestly, they might be the best chocolate cookies I’ve ever made.

Why You’ll Love These Fudgy Vegan Cookies

They have an incredibly fudgy texture thanks to the avocado and coconut oil.
No one will ever guess there’s avocado in them, just pure chocolate flavor.
They come together quickly with simple, plant-based ingredients.

Key Ingredients for the Best Avocado Cookies

Avocado: Use a ripe, soft avocado for the best moisture. It replaces butter and adds healthy fats without any savory taste.
Coconut oil: Refined coconut oil gives a neutral flavor, while unrefined adds a subtle coconut note. Either works great.
Dutch processed cocoa: This gives a dark, rich chocolate flavor. Regular cocoa works, but the color and taste won’t be as deep.

Kitchen Tools for Making Vegan Chocolate Avocado Cookies

Baking sheet
Silpat or parchment paper
Stand mixer or hand mixer
Medium mixing bowl
Wire cooling rack
Tablespoon cookie scoop

Tips for Making Perfect Vegan Chocolate Avocado Cookies

For the thickest cookies, chill the dough for 30 minutes if your kitchen is warm. When you shape the dough, flatten each ball slightly with your palm so they bake evenly. Bake just until the edges are set and the centers look a little underdone, they’ll firm up as they cool on the sheet. Overbaking will make them dry, so watch closely.

Doneness Guide for Fudgy Vegan Cookies

Because these cookies are meant to be soft and fudgy, don’t overbake. Look for the edges to appear set and dry, while the center still looks moist and slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter. The cookies will continue setting as they cool on the baking sheet for 2 minutes, so pull them out when they’re still a bit soft.

Swap out the chocolate chips for white vegan chips, chopped nuts, or even dried cherries. Add a tablespoon of instant espresso powder to enhance the chocolate flavor. For a gluten-free version, use a 1:1 gluten-free baking flour blend. You can also reduce the sugar slightly, but that may affect the texture.

What to Serve with These Vegan Cookies

These cookies are perfect on their own, but they’re even better dipped in a cold glass of almond or oat milk. For a decadent dessert, serve them warm with a scoop of vegan vanilla ice cream and a drizzle of chocolate sauce. They also make a great lunchbox treat.

How to Store Leftover Vegan Chocolate Avocado Cookies

Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and fudgy. If your kitchen is warm, refrigerate them to keep the chocolate chips from melting.

How to Freeze These Easy Vegan Cookies

Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for a few minutes. You can also freeze unbaked dough balls; bake from frozen, adding about 2 minutes to the baking time.

Best Ways to Reheat Vegan Chocolate Avocado Cookies

To get that fresh-from-the-oven texture, place cookies on a baking sheet and warm them in a 300°F oven for 3 to 5 minutes. A quick 10-second zap in the microwave also works, though the edges will be a bit chewier.

Vegan Chocolate Avocado Cookies FAQs

Can you taste the avocado in these cookies?

No, you cannot taste the avocado at all. It adds moisture and richness without any flavor. The chocolate and cocoa dominate, so even avocado skeptics will love them.

Can I use a different oil instead of coconut oil?

Yes, you can substitute another neutral oil like vegetable or canola oil. The texture may be slightly less rich, but they will still be good. Avoid strong-flavored oils like olive oil.

Why did my cookies turn out flat?

Flat cookies usually mean the dough was too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking powder is fresh. Overmixing can also make them spread more.

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free all-purpose flour blend. The cookies will be a bit more delicate, but they’ll still be delicious and fudgy.

Recipe

Vegan Chocolate Avocado Cookies

Vegan Chocolate Avocado Cookies – vegan cookies made with avocado and coconut oil instead of butter. These thick, rich, and fudgy vegan cookies are amazing, and you’d never know had avocado in them!

easyVegan

10 min

Prep Time

10 min

Cook Time

20 min

Total Time

Servings

Dessert

Course

American

Cuisine

161 kcal

Calories

Ingredients

Servings

1.25 cup all-purpose flour
1 tsp baking powder
0.5 tsp sea salt
0.667 cup dutch processed cocoa
0.25 cup coconut oil
0.25 cup avocado, mashed

0.25 cup granulated sugar
0.5 cup brown sugar
1 tsp vanilla extract
0.333 cup almond milk
0.5 cup vegan chocolate chips

Instructions

1
Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
2
In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.
3
In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.

4
With the mixer on low, add half of the flour mixture. Add the milk and then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.
5
Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Nutrition (per serving)

161kcal

Calorie breakdown

Protein7%13 kcal

Fat35%62 kcal

Carbohydrates58%103 kcal

How this was calculated — 11 of 11 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached1098 kcal

baking powderLeavening agents, baking powder, low-sodium5 kcal

sea saltSalt, table0 kcal

dutch processed cocoaCocoa, dry powder, unsweetened365 kcal

coconut oilOil, coconut500 kcal

avocadoAvocados, raw, Florida72 kcal

granulated sugarSugars, granulated231 kcal

brown sugarSugars, brown456 kcal

vanilla extractVanilla extract14 kcal

almond milkCandies, milk chocolate, with almonds420 kcal

vegan chocolate chipsChocolate, dark, 60-69% cacao solids695 kcal

Serving size ≈ 41 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Chocolate, dairy-free, dairyFree, egg-free, Oven Baked, vegan

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