Super fudgy, dark chocolate cookies made with one bowl and seven ingredients – none of which are flour or dairy! Try my paleo chocolate avocado pudding next.
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.
We’re talking super fudgy cookies
I can’t just call these fudgy cookies. They are 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.
Can I make them as giant cookies?
Sadly, no – 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.
What kind of chocolate should I use?
For the cocoa powder, I call for using dutch process cocoa powder because I really like dark, almost bitter chocolate flavors. But you could substitute it for a natural unsweetened cocoa powder as well.
I highly recommend using Enjoy Life chocolate chips if you’re on a dairy free diet. If not, I also recommend 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.
Why use avocados in cookies?
Because of a ripe avocado’s similar consistency to butter and subtle flavor when baked, it’s the perfect substitute. There’s not even a complicated ratio between the two – it’s one-to-one. So if you’re low on avocados, you could also use room temperature butter.
But seriously, use avocados. You won’t regret it.
Try topping with a little salt
I tried adding a little powdered sugar on top, but it just absorbed into the cookies so you couldn’t even see it! Then I tried both kosher salt and sparkling sugar, and they were both delicious. I recommend topping with kosher salt because I’m big on the whole sweet + salty thing.
Or, just leave them plain – they’ll get gobbled up either way! And if you’re anything like me, feel free to pile them as high as you can… just because. It makes a good conversation starter.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
One Bowl, Gluten-Free Dark Chocolate Avocado Super Fudgy Cookies
- 2 ripe avocados, mashed (about 2 cups)
- 1 cup granulated sugar, can substitute coconut sugar
- 2 eggs
- 1 cup Dutch-processed cocoa powder or unsweetened natural cocoa powder
- 2 Tablespoons water, or milk, if not dairy free
- 1 teaspoon baking soda
- 1 cup dark chocolate chips, Enjoy Life are great if you’re dairy free, I also like Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
- Optional: Sea salt or sparkling white sugar, for topping
- Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl with a stand or hand mixer, cream together avocado and sugar. Add eggs and beat on high speed until well combined.
- Add cocoa powder, water and baking soda and beat until well combined.
- Add chocolate chips and combine on low speed until evenly distributed.
- Drop by rounded tablespoon (or with small cookie scoop) onto prepared baking sheets and bake for 10 minutes.
- Remove from oven and let cool on baking sheet for 10-15 minutes, then carefully move to wire rack to cool completely.
This post was originally published in March 2015 but has since been updated with revisions for clarity and to include shiny new photos.