Why You’ll Love This Double Chocolate Avocado Cookies

• Unbelievably Fudgy & Moist. The avocado creates a texture that’s somewhere between a brownie and a cookie—dense, rich, and incredibly satisfying. They stay soft for days, unlike some cookies that turn into hockey pucks by morning.
• A Secretly Healthier Indulgence. We’re swapping out a significant amount of butter for heart-healthy avocado, which adds monounsaturated fats and fiber. You get all the decadence with a better nutritional profile—it’s a win-win.
• Surprisingly Simple to Make. This is a one-bowl, no-mixer-needed kind of recipe. You just mash, stir, and scoop. It’s practically foolproof and perfect for a quick baking session, even with little helpers in the kitchen.
• The Ultimate Chocolate Hit. With both cocoa powder and melted chocolate or chocolate chips, these deliver a double dose of deep, complex chocolate flavor that will satisfy even the most intense cravings.

Ingredients & Tools

• 1 large ripe avocado (about ½ cup mashed)
• ½ cup brown sugar, packed
• ¼ cup maple syrup or honey
• 1 large egg
• 1 tsp vanilla extract
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup all-purpose flour (or 1:1 gluten-free flour blend)
• ¾ cup dark chocolate chips or chunks

Tools: A medium mixing bowl, a fork or potato masher, a spatula, a baking sheet, and parchment paper.

The key here, honestly, is the avocado. You want one that’s perfectly ripe—yielding to gentle pressure but not mushy or bruised. A under-ripe avocado won’t mash smoothly, and an over-ripe one can add a slightly off flavor. As for the chocolate, using a good quality dark chocolate chip really elevates the entire cookie.

Serves: 12 cookies | Prep Time: 15 minutes | Cook Time: 10-12 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Get that avocado perfectly smooth. Take an extra minute to really mash the avocado against the side of the bowl until no green lumps remain. Any chunks will be visible in the final cookie and can have a distinct texture.
• Don’t skip the salt. It might seem like a small amount, but salt is crucial for balancing the sweetness and making the chocolate flavor pop. It’s the difference between a flat, sweet cookie and a complex, bakery-style one.
• How to measure flour correctly. The most common baking mistake! Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the cup directly into the flour bag—this packs it down and leads to dry, crumbly cookies.
• What if my dough seems too wet or too dry? Depending on the size of your avocado and egg, you might need a tiny adjustment. If it’s too sticky, add a tablespoon more flour. If it’s too dry and crumbly, add a teaspoon of milk or water. The dough should be soft and slightly sticky, but hold its shape when scooped.

How to Make Double Chocolate Avocado Cookies

Serving Suggestions

Complementary Dishes

• A glass of cold almond milk — The ultimate classic pairing. The nutty, cool milk is a perfect contrast to the warm, rich chocolate.
• A small bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the sweetness beautifully and makes the whole thing feel like a more complete treat.
• A scoop of vanilla bean ice cream — For the ultimate indulgence, sandwich a slightly warm cookie with ice cream for an instant, epic ice cream sandwich.

Drinks

• A bold cup of coffee — The bitterness of a strong brew like espresso or French press coffee complements the deep chocolate notes and makes for a sophisticated afternoon break.
• A glass of chilled oat milk — Creamy and slightly sweet, oat milk is a fantastic dairy-free option that feels like a real treat alongside the cookie.
• A peppermint tea — The cool, refreshing flavor of peppermint is a classic partner for chocolate, creating a light and digestible combination.

Something Sweet

• A few orange segments — The combination of chocolate and orange is timeless. A few bites of juicy, fresh orange after the cookie cleanses the palate wonderfully.
• A dollop of coconut whipped cream — Light, fluffy, and not too sweet, it adds a cloud-like texture that contrasts with the dense cookie without overwhelming it.
• A simple fruit sorbet — Like mango or lemon sorbet, it provides a palate-cleansing, fruity finish that feels refreshing after the rich chocolate.

Top Mistakes to Avoid

• Mistake: Using an under-ripe avocado. This is the number one error. A hard avocado won’t mash properly, leaving chunks in your dough and compromising the texture. You need that creamy, smooth base.
• Mistake: Overbaking the cookies. I’ve messed this up before too—it’s so tempting to leave them in until they look totally firm. But they continue to cook on the hot tray. Pull them out when the edges are set but the centers are soft for that perfect fudgy center.
• Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop stirring! Overmixing makes the gluten tough, resulting in a cakey, less tender cookie. A few flour streaks are better than a overworked dough.
• Mistake: Not letting them cool on the baking sheet. If you try to move them immediately, they’ll fall apart. They need those 10 minutes on the sheet to set up and become stable enough to transfer to a wire rack.

Expert Tips

• Tip: Chill the dough for thicker cookies. If you prefer a slightly thicker, chewier cookie, cover the bowl and chill the dough for 30 minutes before scooping and baking. This prevents them from spreading too much.
• Tip: Add a pinch of espresso powder. This is a pro baker’s secret—a teaspoon of instant espresso or coffee powder (added with the dry ingredients) won’t make them taste like coffee, but it will deepen and intensify the chocolate flavor exponentially.
• Tip: Use flaky sea salt on top. After pressing the extra chocolate chips on top, sprinkle each cookie with a tiny pinch of flaky sea salt just before baking. The salty-sweet contrast is absolutely divine.
• Tip: Make them gluten-free easily. A good 1:1 gluten-free flour blend works perfectly here. I’ve had great success with brands like Bob’s Red Mill or King Arthur Measure for Measure.

FAQs

Can I taste the avocado?
Honestly, no—not if your avocado is ripe and you mash it thoroughly. The rich cocoa and chocolate completely overpower any subtle avocado flavor. What you get instead is an incredibly moist texture and a richness that people will struggle to identify. It’s the perfect stealth health ingredient. The main thing you’ll notice is how fudgy and delicious they are.

Can I make these cookies vegan?
Absolutely! For a vegan version, replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes until gel-like). Also, ensure your chocolate chips are vegan-friendly (many dark chocolate chips are). The maple syrup version is already vegan, so just avoid honey. The texture might be a tiny bit more delicate, but they’ll still be fantastic.

How should I store these cookies?
Because they’re so moist, storing them in an airtight container at room temperature is best. They’ll stay soft and delicious for up to 4 days. You can also freeze the baked cookies for up to 3 months. Just thaw them at room temperature whenever a chocolate craving strikes. They also freeze beautifully as dough balls—just bake from frozen, adding a minute or two to the baking time.

My dough is green! Is that normal?
Yes, completely normal! Before you add the cocoa powder, the mixture of mashed avocado and other wet ingredients will be a pale green color. Don’t panic. Once you stir in the dark cocoa powder, the color transforms into a deep, rich brown. You’ll never know the green was there.

Can I use coconut sugar instead of brown sugar?
You can, but the texture and flavor will change slightly. Coconut sugar is less moist than brown sugar, so the cookies might be a bit drier and more crumbly. The flavor will also be more caramel-like and less molasses-forward. It works in a pinch, but for the best results, stick with brown sugar.