Super fudgy, dark chocolate cookies made with one bowl and seven ingredients – none of which are flour or dairy!
That’s right. Avocado cookies. I’ve done it again. I’m adding weird ingredients to things. Sorrynotsorry.
But these cookies? Oh, man. These cookies. I brought these into my office and I got no less than 10 compliments on them, 5 people stole a second (and third) cookie, and 1 tried to walk away with the whole container. If people try to steal entire batches of things that I make, I consider them a success.
I can’t just call these fudgy cookies – they’re super fudgy cookies. So fudgy, in fact, that I’m going to go ahead and make these as brownies next time. They’re perfectly delicious and bite-sized as cookies, but they’re moist and a little heavy, so they’re not crisp like a normal cookie might be. You can’t make these as giant cookies, because they would just fall apart when you try to pick them and turn themselves into little chunks of fudgy cookie… or, you know, brownies.
Side note: I highly recommend using Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips. I’m never without a bag of them in my pantry, and they’re absolutely perfect for these cookies.
They’re baking now, but the batter was yummy!! Thank you so much for this lovely recipe!!
Made these with an egg substitute because of allergies. They came out unbelievable. Every one went crazy over them.
These are one of my all time favorite cookies, I’m so glad you loved them, too!