Chocolate Fudge Avocado Cookies

Chocolate Fudge Avocado Cookies

You guys asked, so I delivered as fast as I could!!!

These babies are indulgent, comforting, full of fibre, healthy fats, antioxidants, magnesium, iron, calcium, delicious, so moist & chewy on the inside, bursting with chocolate flavour, vegan, gluten, grain, oil, egg, dairy, flour, soy & possibly nut free!

Nobody will believe you when you tell them the secret ingredient is avocado! I promise & I like to keep my promises!

They’re so good, even your kids will adore them & they’re SO indulgent, you’ll want them for dessert! I mean… they’re basically brownies in cookie form! Speaking of dessert, you’ve been warned: you might want to double your batch!

Avocado makes for a great substitute for butter, shortening, eggs & oil in baking recipes & adds so much nutrition & antioxidants, not to mention anti-inflammatory fats, skin & hair benefits & a good dose of vitamin C & E.


  • 1 medium avocado, mashed
  • 1/2 cup coconut sugar
  • 1/2 cup raw cacao powder & some extra for sprinkling
  • 1 tsp. pure organic vanilla extract
  • 1 tbsp. water
  • 1 flax egg OR 1 egg
  • Pinch Ceylon cinnamon
  • Pinch sea salt & some extra for sprinkling
  • 1/3 cup crumbled almonds OR vegan dark chocolate chips


  • Preheat oven to 350F & line a baking sheet with parchment paper.
  • Add all the ingredients except the nuts/chocolate chips to a mixing bowl & mix until everything is incorporated.
  • Fold in the almonds & chocolate chips.
  • Drop spoonfuls of batter onto the baking sheet (I made 7 large cookies) & shape them slightly with the back of a spoon. They’ll spread a bit when baked.
  • Bake for 10-12 minutes.
  • Once baked, remove from the oven even if they look a bit under done – they’ll firm up as they cool!
  • Drizzle with sea salt & raw cacao powder as they cool.
  • Enjoy!





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