Avocado Chocolate Chunk Cookie

This rich, fudgy avocado chocolate chip cookie recipe delivers all the indulgence of traditional cookies while staying paleo and gluten-free. The secret ingredient? Creamy avocado that adds moisture and nutrients without any strange flavor. These cookies have become my go-to treat when I want something that satisfies my sweet tooth but aligns with cleaner eating habits.

I discovered this recipe during a health reset challenge three years ago and was skeptical about avocado in cookies. Now these have become our family's favorite treat that even my picky nieces request whenever they visit.

Ingredients

• ⅓ cup melted coconut oil: Adds richness and moisture without dairy. Choose unrefined for subtle coconut flavor or refined for neutral taste
• ½ cup granulated sugar: Allows flexibility based on your dietary needs. Light colored sweeteners maintain the cookies' appearance
• ½ teaspoon salt: Balances the sweetness and enhances the chocolate flavor
• 2 large eggs: Provide structure and binding. Room temperature eggs incorporate better
• 1 medium avocado: Creates moisture and fudgy texture while adding healthy fats. Choose a perfectly ripe avocado that yields slightly to pressure
• 1 teaspoon lemon juice: Prevents the avocado from browning and balances flavors
• 2 cups almond flour: Forms the protein rich base that creates tender texture
• ⅓ cup coconut flour: Absorbs moisture and creates the perfect cookie consistency
• ⅔ cup chocolate chips: Bring intense chocolate flavor in every bite. Choose dairy free varieties for strict paleo diets

Step-by-Step Instructions

Mix the Wet Ingredients:

Combine melted coconut oil and sugar in a large bowl until well incorporated. Add the eggs one at a time mixing thoroughly after each addition. Mash the avocado until completely smooth with no chunks then blend it into the mixture with the lemon juice until you achieve a consistent green batter.

Incorporate Dry Ingredients:

Add the almond flour, coconut flour and salt to the wet mixture. Stir gently with a wooden spoon until just combined. The dough should pull away from the sides of the bowl and feel slightly tacky but not sticky. Add additional coconut flour if needed to achieve a scoopable consistency.

Add Chocolate Chips:

Fold in the chocolate chips with a gentle hand to distribute them evenly throughout the dough without overmixing which can make cookies tough. Reserve a small handful to press into the tops of the cookies before baking for a bakery style appearance.

Chill and Shape:

Allow dough to rest in the refrigerator for 5 to 10 minutes to firm up. This helps the coconut flour fully absorb moisture and makes the dough easier to handle. Using a cookie scoop or measuring spoon portion 3 to 4 tablespoon mounds onto a parchment lined baking sheet ensuring at least 1 inch between cookies.

Bake to Perfection:

Place in a preheated 350°F oven on the middle rack for 15 minutes. Look for slight golden edges while the centers remain somewhat soft. The cookies will continue to firm up as they cool so avoid overbaking which can dry them out.

Cool Completely:

Allow cookies to remain on the baking sheet for 5 minutes before transferring to a wire rack. These cookies need to cool completely to achieve their optimal texture and flavor profile as the avocado and chocolate flavors meld together.

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The almond flour is truly the workhorse of this recipe. I discovered its magic while experimenting with gluten free baking for my sister who has celiac disease. The fine texture creates cookies that have substance without being dense. My favorite memory with these cookies was when my husband declared them better than my traditional chocolate chip cookies after his third one without knowing they contained avocado.

Storage Solutions

These avocado chocolate chip cookies stay fresh at room temperature in an airtight container for up to 3 days. For longer storage refrigerate for up to a week though the texture becomes slightly more dense when chilled. They freeze beautifully for up to 3 months wrapped individually in parchment paper then stored in a freezer bag. Thaw at room temperature for about 30 minutes before enjoying or microwave for 15 seconds for that fresh baked warmth.

Ingredient Swaps

This recipe offers incredible flexibility for different dietary needs. Replace the eggs with flax eggs for a vegan version by mixing 2 tablespoons ground flaxseed with 5 tablespoons water and letting it sit for 5 minutes before adding. Butter can substitute for coconut oil in equal amounts if dairy isnt a concern. For those who prefer less sweetness reduce the sugar to ⅓ cup without affecting the texture. Macadamia nut flour works wonderfully in place of almond flour for those with almond allergies.

Serving Suggestions

Elevate these cookies by warming them for 10 seconds in the microwave just before serving for melty chocolate chips. They pair beautifully with coconut milk ice cream for an indulgent dairy free sundae. For breakfast serve alongside coffee with a dollop of almond butter for a satisfying morning treat. During the holidays press a thumbprint into each cookie before baking and fill with a spoonful of raspberry jam after cooling for festive flair.

The Surprising History

Avocado in desserts has deep roots in Brazilian and Filipino cuisines where avocado is often used in sweet applications rather than savory ones. This contemporary paleo adaptation builds on traditional uses of avocado in puddings and mousses. The combination of avocado with chocolate gained popularity during the clean eating movement of the early 2010s as health conscious bakers discovered its ability to replace butter and oil while adding nutritional benefits and maintaining rich texture.

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Frequently Asked Questions

→ Can I substitute the avocado?

Yes, you can substitute the avocado with unsweetened applesauce or mashed banana in equal amounts. However, this may slightly alter the texture and flavor of the cookies.

→ What sweeteners work best?

Light-colored sweeteners like raw cane sugar, honey powder, or a sugar-free option such as monk fruit or stevia work well. Avoid dark sugars as they may change the color of the cookies.

→ How do I know if the batter has the right consistency?

The batter should be smooth and not sticky. If it's sticky, add an extra 1-2 tablespoons of coconut flour until the texture holds together for shaping.

→ Can I make these cookies vegan?

To make these cookies vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and ensure the chocolate chips are dairy-free.

→ What makes these cookies paleo?

These cookies are paleo because they use grain-free flours (almond and coconut), natural sweeteners, and no dairy-based ingredients, aligning with paleo dietary principles.

→ How should I store the cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for longer storage.