These avocado chocolate chip cookies are quick, easy, and filling. They are also a perfect way to use up that extra half of an avocado that you are hoping doesn’t turn brown in your fridge. What’s even better? These cookies are also vegan. I am always looking for new ways to incorporate superfoods into my diet without having plain, boring salad and this cookie is the perfect solution! The combination of avocados and dark chocolate provide you not only 20 essential nutrients and an array of health benefits but also a perfect
I am always looking for new ways to incorporate superfoods into my diet without having plain, boring salad and this cookie is the perfect solution. The combination of avocados and dark chocolate provide you not only 20 essential nutrients and an array of health benefits, but also a perfect superfood packed dessert. You can also substitute almond milk for any type of nondairy milk that you prefer.
#SpoonTip: In this particular recipe, I used 365 Everyday Value Dark Chocolate Baking Chunks from Whole Foods, which, may contain milk. If you are strictly vegan or want to avoid any traces of milk products, substitute this chocolate for another brand of vegan chocolate. I recommend Enjoy Life’s Dark Chocolate Morsels.
Avocado Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 18 cookies
Preheat oven to 350°F.
Combine almond meal, coconut sugar, chocolate chips, baking soda, baking powder, and salt in a large bowl.
Mash avocado in a separate bowl.
Add coconut oil, vanilla extract, and almond milk to the mashed avocado and mix. Then combine with dry ingredients.
#SpoonTip: If the mixture seems too wet, add more almond meal.
Line cookie sheet with parchment paper and place spoonfuls of mixture on the pan, about 1-2 inches apart.
#SpoonTip: Sprinkle salt over the cookies on the baking sheet to enhance their sweetness.
Bake at 350°F for 15 minutes or until edges are golden brown.
Let cool and enjoy.