Dark Chocolate Avocado Super Fudgy Cookies

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.

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

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★★★★★

5 from 2 reviews

• Author: Leslie Haasch
• Prep Time: 5m
• Cook Time: 10m
• Total Time: 15m
• Yield: 24 cookies 1x

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Description

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

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Scale 1x2x3x

Ingredients

• 2 avocados, mashed (about 2 cups)
• 1 cup granulated sugar (can substitute coconut sugar (aff link))
• 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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Instructions

1. Preheat oven to 350°F. Prepare cookie sheets with parchment paper or silicone baking mats and set aside.
2. In a large bowl, cream together avocado and sugar. Add eggs and beat on high speed until well combined.
3. Add cocoa powder, water and baking soda and beat until well combined.
4. Add chocolate chips and combine on low speed until evenly distributed.
5. Drop by rounded tablespoon onto prepared baking sheets and bake for 10 minutes.
6. Remove from oven and let cool on baking sheet for 10-15 minutes, then carefully move to wire rack (aff link) to cool completely.

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Notes

Store in airtight container after they have completely cooled, preferably refrigerated to last longer.

Makes about 24 cookies (varies based on size).

• Category: Dessert
• Method: Bake

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