These avocado chocolate cookies are the ultimate healthy chocolate cookies with avocado and natural yogurt. Super fudgy and moist, free from refined oil and sugar, perfect for a healthy snack, and great for Christmas cookies!
Fall is around the corner and you know well what does that means, It’s hot chocolate and cookies season! it’s that time of the year where food is everywhere and you just can’t help it but indulge in that pumpkin pie. I believe that you can always enjoy your food without having to eat unhealthy processed carbs and sugars. You will not believe that these avocado chocolate cookies are free from refined oil, sugar, or butter!
These avocado chocolate cookies are super moist thanks to a combination of rip avocado, yogurt, and eggs! You can prepare the batter in minutes by throwing all the ingredients in a food processor, scoop them on a baking sheet, and bake them for no more than 20 minutes!
What you need to make these avocado chocolate cookies
For this recipe, you will need seven main ingredients you can find in your kitchen at any time!
- Oat flour
- Rip avocado
- Unsweetened natural yogurt
- Unsweetened Cocoa powder
- Natural sweetener ( Stevia or coconut sugar)
- Baking powder
- Nuts of choice
How to make avocado chocolate cookies
Preheat the oven to 200 degrees.
In a food processor, scoop out the avocado and add the egg, yogurt, cocoa powder, and natural sweetener. Process until smooth and creamy.
Add oat flour and baking powder. You can add half instant oats and half oat flour if you want to add more texture to the cookies.
Process until thick and well combined.
Bring a baking sheet and cover with parchment paper.
Scoop with a medium-sized ice cream scoop or tablespoon and place each separately on the baking sheet.
Bake for 15 minutes to 20 minutes depending on the oven. You can tell if they are ready if they are firm and slightly cracked on the outside and moist on the inside.
Using honey or maple syrup instead of natural sweeteners.
You can definitely use honey or maple syrup by replacing two tablespoons of natural sweetener with one tablespoon and a half of honey. You can keep the same measurements for maple syrup.
Honey has humectant properties, so keep in mind that substituting natural sweeteners with honey will add extra moisture to the batter, in this case, you can add two extra tablespoons of oat flour if you don’t want your cookies to be overly moist.
You can test the sweetness of the batter by taking a small amount off the batter and tasting it. I like my cookies to vary between semi-sweet and sweet you can definitely add more sweetener if you like your cookies sweet.
How can I store these avocado chocolate cookies
Store these cookies in an airtight container and place them in the fridge for up to a week. It’s for the best to store them in the fridge as they contain yogurt and eggs.
What can I use instead of eggs?
You can either use chia seeds egg or flaxseed egg. Use one tablespoon of ground flax seeds or chia with three tablespoons of water. Mix until well combined and set aside for at least 15 minutes. After 15 minutes you should have a thick and jelly consistency and it’s ready for use as an egg substitute.
Vegan/plant-based substitutes for yogurt.
You can substitute yogurt with any plant-based milk yogurt. My best recommendation for this recipe will be coconut milk yogurt as it tends to be more creamy than other plant-based yogurts and the flavor blends well with chocolate flavors.
Other healthy snack ideas you might like:
- Healthy Moroccan style carrot cake cookies
- Sesame and coconut no bake mini desserts
- Peanuts and dried apricot energy bars
- Almond and coconut breakfast bars
Avocado Chocolate Cookies
- 300 grams oat flour (3 US cups)
- 1 avocado medium size, ripe
- 2 tbsp cocoa powder unsweetened
- 1 egg large, 2 if small
- 1 tbsp yogurt natural, unflavoured
- 2 tbsp sweetener of choice make sure to reduce the amount of sweetener if you are using an intense sweetener like stevia
- 1/2 tsp baking powder
- nuts of choice (handful) chopped
- Preheat the oven to 200 degrees.
- In a food processor, scoop off one avocado in it, add cocoa powder, yogurt, sweetener, and egg
- Process the ingredients until smooth and creamy
- Add oat flour and baking powder, I added a combination oat flour and instant oat for a little bit of texture.
- Process until smooth and thick, add chopped nuts of your choice, and toss with the cookie batter. You can also add raisins or dried cranberries if you want to
- Bring a baking sheet and cover with parchment paper. Scoop the batter using a medium sized ice cream scoop or a full tablespoon.
- Place separately on the baking sheet and bake for 15 to 20 minutes or until it's firm on the outside, slightly cracked, and moist on the inside.
- Let the cookies cool before serving.
- If you are using honey or maple syrup as a sweetener, add two extra tablespoons of oat flour.
- For a high protein option, you can use one quarter (of the amount of oat flour) of chocolate protein powder.
- For a vegan option, use chia seeds or flaxseeds egg instead of the egg and coconut yogurt instead of dairy.