Name: One Bowl, Gluten-Free Dark Chocolate Avocado Super Fudgy Cookies
Prep time: PT-25627387.95M
Cook time: PT-25627387.95M
Total time: PT30320967H13.05M
Yield: 24 cookies
Ingredients: 2 avocados, mashed (about 2 cups); 1 cup granulated sugar; 2 eggs; 1 cup Dutch-processed cocoa powder; 2 tablespoons water (or milk if not dairy free); 1 teaspoon baking soda; 1 cup Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips (or other dark chocolate chips or mini chips); Optional: Sea salt or sparkling white sugar, for topping

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Note: This post was originally published in March 2015 but has since been updated with revisions for clarity and to include shiny new photos.

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.

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.

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.

One Bowl, Gluten-Free Dark Chocolate Avocado Super Fudgy Cookies

★★★★★ 5 from 1 reviews

Author: Leslie Haasch
Prep Time: 5m
Cook Time: 10m
Total Time: -51254775.9 minute
Yield: 24 cookies
Category: Dessert

Print Recipe

Description

Super fudgy, dark chocolate cookies made with one bowl and seven ingredients – none of which are flour or dairy!

Ingredients

2 avocados, mashed (about 2 cups)
1 cup granulated sugar
2 eggs
1 cup Dutch-processed cocoa powder
2 tablespoons water (or milk if not dairy free)
1 teaspoon baking soda
1 cup Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips (or other dark chocolate chips or mini chips)
Optional: Sea salt or sparkling white sugar, for topping

Instructions

Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, 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 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.