GF + Vegan Salted Chocolate Cookies (with avocado!)

Processed with VSCO with hb1 presetI know what you’re thinking, avocado in cookies? WTF? Yes, as if we all weren’t eating enough avocado as is, I’m here to tell you you should be putting it in your cookies. This recipe is just one you have to see to believe. The result is a rich, fudgey, chocolate cookie. Seriously, make these ASAP, they’re super quick and really, really good.


1/2c ripe avocado

2tbs melted coconut oil

1/2c coconut sugar

1c almond flour

2/3c coco powder, unsweetened

1tsp vanilla bean paste

1tsp baking powder

1/4tsp salt


Pre heat the oven to 350. Use the paddle attachment on your stand mixer to cream the avocado and coconut sugar together. Add in the salt, vanilla paste and coconut oil.

Detach the paddle and bowl and fold in the almond flour and baking powder. Cover the batter with a bit of plastic wrap and refrigerate for 1hr.

Scoop 2tbs of the chilled  dough onto your cookie sheet. Quickly roll it between your palms and then press them into a small disk. Optional: sprinkle them with a pinch of sea salt.

Bake for 12 minutes at 350. They must cool completely before you try to eat them or move them. I let them cool in the refrigerator, and then ultimately store them there as well.

Let me know in the comments how your cookies come out!

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