Extremely Fudgy Dark Chocolate Avocado Cookies

Extremely fudgy, dark chocolate cookies created in one dish with just seven ingredients, none of which include wheat or dairy! Next, try my paleo chocolate avocado pudding.

That’s correct. Cookies made with avocado. I’ve done it again again. I’m experimenting with unusual substances. Sorrynotsorry.

So what about these cookies? Oh, dude. These are cookies. When I took cookies into my workplace, I received ten comments, five individuals snatched a second (and third) cookie, and one attempted to steal the whole container. I consider it a success if individuals attempt to steal full batches of my creations.

We’re talking super fudgy cookies

I can’t simply call these cookies fudgy. These are really fudgy cookies.

So fudgy, in fact, that I’m planning to make them as brownies the next time. They’re excellent and bite-sized as cookies, but they’re moist and a touch heavy, so they’re not as crisp as a regular cookie.

Can I make them as giant cookies?

Unfortunately, you cannot make them as huge cookies since they will break apart when picked up and transform into small bits of fudgy cookie or, you know, brownies.

What kind of chocolate should I use?

I recommend using Dutch process cocoa powder for the cocoa powder since I like dark, almost bitter chocolate tastes. But, you may use natural unsweetened cocoa powder instead.

If you’re on a dairy-free diet, I strongly suggest using Enjoy Life chocolate chips. If not, Ghirardellis 60% Cacao Bittersweet Chocolate Chips are another option. I always have a bag of these in my cupboard, and they’re ideal for these cookies.

Why use avocados in cookies?

The excellent replacement is ripe avocado, which has the consistency of butter and a delicate taste when cooked. There is no convoluted ratio between the two; they are one-to-one. If you don’t have any avocados, you may use room temperature butter.

But really, use avocados. You will not be sorry.

Try topping with a little salt

I tried sprinkling some powdered sugar on top, but it simply melted into the cookies and you couldn’t tell! Next I tried kosher salt and sparkling sugar, both of which were fantastic. Since I love the combination of sweet and salty, I suggest topping with kosher salt.

Or simply leave them alone; they’ll get devoured any way! Then, if you’re anything like me, pile them as high as you can just for fun. It’s an excellent discussion starter.

One Bowl Dark Chocolate Avocado Super Fudgy Cookies

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Prep Time: 5mins
Cook Time: 10mins
Total Time: 15mins
Servings: 24cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Super fudgy, dark chocolate cookies made with one bowl and seven ingredients – none of which are flour or dairy! Gluten free chocolate cookies you’re going to love.


  • Baking sheets
  • Nonstick silicone mat
  • Parchment paper (precut)
  • Stand Mixer
  • Hand mixer
  • Mixing bowls
  • Cookie scoops
  • Wire cooling racks


  • 2ripe avocados, mashed (about 2 cups)
  • 1cupgranulated sugar, can substitute coconut sugar
  • 2eggs
  • 1cupDutch-processed cocoa powder or unsweetened natural cocoa powder
  • 2Tablespoonswater, or milk, if not dairy free
  • 1teaspoonbaking soda
  • 1cupdark 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.
    2 ripe avocados, 1 cup granulated sugar, 2 eggs
  • Add cocoa powder, water and baking soda and beat until well combined.
    1 cup Dutch-processed cocoa powder or unsweetened natural cocoa powder, 2 Tablespoons water, 1 teaspoon baking soda
  • Add chocolate chips and combine on low speed until evenly distributed.
    1 cup dark chocolate chips
  • Drop by rounded tablespoon (or with small cookie scoop) onto prepared baking sheets and bake for 10 minutes.
    Optional: Sea salt or sparkling white sugar
  • Remove from oven and let cool on baking sheet for 10-15 minutes, then carefully move to wire rack to cool completely.


Store in airtight container after they have completely cooled, preferably refrigerated to last longer.Makes about 24 cookies (varies based on size).

Nutrition Facts

Calories: 113kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 61mg | Potassium: 189mg | Fiber: 3g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

This piece was first published in March 2015, however it has now been revised for clarity and to incorporate some bright new photographs.

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