We know what you’re thinking — avocado in cookies? That’s crazy. But before you write these off as “impossible not to taste weird,” we beg you to give this recipe a go. By swapping butter for avocado, you not only get the most luxurious texture and buttery mouthfeel, you also get an end result that is healthy enough to eat for breakfast. And we know you want to eat double chocolate fudge cookies for breakfast.
Naturally full of healthy fats, iron, fiber, and protein thanks to the combination of avocado, cocoa powder, and oat flour, you’d never guess these babies are naturally gluten free (if the oat flour is gluten free!) and vegan. Bonus: They take minutes to prepare and use only a few ingredients you probably already have on hand.
Double Chocolate Fudge Avocado Cookies
- Prep Time:10 minutes
- Cook Time:10-15 minutes
- Total Time:20-25 minutes
- 1/2 cup ripe mashed avocado
- 1/3 cup cocoa powder
- 1/2 cup brown sugar
- 1 1/8 cup oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup non-dairy chocolate chunks or chips
- 1/3 cup walnuts (optional)
Preheat oven to 350ºF.
In a large bowl, mash together avocado, sugar and cocoa powder.
Combine oat flour, baking soda and salt. Whisk gently and mix into avocado mixture.
Fold in chocolate chunks and/or walnuts.
Roll dough into 1 inch balls.
Place balls on ungreased baking sheet, spaced at least 1 inch apart.
Bake for 10-12 minutes or until golden around edges and fragrant.
Allow to cool completely before enjoying.
#SpoonTip: These taste best cold — store in the refrigerator or freezer.