Fudgy Chocolate Avocado Cookies

Baking with healthy fats. This Fudgy Chocolate Avocado Cookies recipe uses the creaminess of the plant based avocado over butter and it works like a charm! They are rich, creamy and super soft.

Fudgy Chocolate Avocado Cookies in a plate with a fresh sliced avocado in the background

Before I get started on what’s involved in making these incredibly decadent and healthy cookies, I have to disclose the secret ingredient.

You would probably have no idea what’s behind the fudgy consistency if I didn’t tell you.

Buuuuuut, since this IS a healthy recipe blog, the entire point is to break down the components.

So here it is:


That’s right! Avocado!

Some of you may remember these fudgesicles I made last summer using avocado. If you tried them I’m sure you were blown away as I was at not only how creamy and fudgy the avocado made the ice pops, but how well the flavour just blended. Virtually no hint of avocado.

It’s a great way to sneak in the healthy fats and get rid of the less beneficial ones.

And not that I’m an advocate of lying but, if you have a picky family member, there is no need to tell them. That’s not really lying anyways. Just offer them a chocolate peanut butter cookie and end it at that. Then you will be busy stopping them from eating the whole batch.



The chocolate flavour is from cocoa powder. Did you know that cocoa may provide antidepressant benefits? Makes sense if you think about it. I know I feel happier after I’ve scarfed down a handful of chocolate chips. 😉

Cocoa contains a substance which is a neurotransmitter found in the brain that acts as a mood elevator and natural antidepressant.



Blend together the avocado with your sweetener.

I’m loving coconut sugar lately.

It has such a rich, caramel-y taste and blends up well in cookie batter. Give it a good mix so there aren’t any tell-tale chunks of avocado.


Scoop heaping tablespoons of the batter onto a parchment lined baking sheet.

After they have baked, let them fully cool.

As per my taste, I like my chocolate-y treats cold so I popped these babies into the fridge. Joe preferred his at room temperature.

They were heavenly after dinner with a piping hot peppermint tea.


With that winning combo of chocolate, peanut butter, and avocado (!) these didn’t last long. 😉




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Homemade Twix Bars

Fudgy Olive Oil Cupcakes

Lemon Berry Quinoa Flour Muffins

Chocolate Chip Chickpea Cookie Bars

Fudgy Black Bean Brownies

Originally posted  February 3, 2014. Updated September 1, 2019

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Fudgy Chocolate Peanut Butter Cookies

Sharon Rhodes
Baking with healthy fats. This Fudgy Chocolate Avocado Cookies recipe uses the creaminess of the plant based avocado over butter and it works like a charm!
5 from 3 votes
Prep Time 10 minutes
Cook Time 12 minutes
10 minutes
Total Time 22 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 125 kcal



  • Preheat oven to 350 and line a baking sheet with parchment paper
  • In a large bowl, using a mixer, cream together the avocado and coconut sugar until smooth, then add in the egg. Mix it all together until no chunks of avocado remain
  • Add in the cocoa powder and peanut butter and mix again
  • In a small bowl, dissolve the baking soda in the water and stir it into the cookie batter
  • Spoon heaping tablespoon portions (this recipe makes a dozen) onto the parchment lined baking sheet. Use a spoon to swirl the batter into flattened even rounds. They won’t spread out very much
  • Bake for 10-12 minutes and let cool for another 10 minutes. They may slightly stick to the parchment so peel them off carefully
  • Store these in a covered container in the fridge


Calories: 125kcalCarbohydrates: 11gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 13mgSodium: 122mgPotassium: 210mgFiber: 2gSugar: 5gVitamin A: 45IUVitamin C: 1.7mgCalcium: 13mgIron: 0.8mg
Keyword chocolate avocado cookies
Tried this recipe?Let us know how it was!

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  1. 5 stars
    Absolutely amazing. Under baked, overbaked still great. I even forgot the egg and they came out great. I use allulose for sweetener and just great. I make these every week for work snack – 9 weeks running.

  2. I made a variation of these with just oats, avocado, peanutbutter and honey and I was wondering how long these cookies would last before they go off ? Thanks

  3. Sweet blog! I found it while searching on Yahoo News.
    Do you have any suggestions on how to get listed in Yahoo
    News? I’ve been trying for a while but I never seem
    to get there! Thanks

  4. I just made these today and I have to say thank you! They are so tasty and no refined sugars mmm. I didn’t have palm sugar on hand so I used half and half honey and pure maple syrup. I used a little less than 1/2 cup combined and they still turned out great :). Definitely book marking this recipe!

    1. Hey Meghan! So glad you liked the cookies. I love when people are resourceful with ingredients they have on hand. Enjoy the rest of your weekend! 🙂

  5. I’m excited to try these! I haven’t put avocado in anything yet, but heard it’s delicious in smoothies. We just tried black bean truffles last night that worked out well…so we’re ready to try these too. Thanks!

    1. I’m a newbie to putting avocado into smoothies, too. That is definitely next for me as apparently it makes them soooo creamy. 🙂

  6. I just made these for my man (who loves chocolate and pb but had no clue there was avocado in them). I’m going to have a problem here because I am the one who is housing these babies like gangbusters! We both love them and you cannot tell by taste that there is avocado in the recipe at all (but it adds the creamiest texture to the cookie which rocks). I don’t usually take the time to post a comment for recipes unless they are superior to me and these are! 😉

    1. Amy! Thanks so much for the nice comment. 🙂 Isn’t it amazing that there is no butter in these yet they taste so rich and creamy? My fella loves these as well, regardless of the avocado. Thanks again and have an awesome weekend!

  7. These are AMAZEBALLS! I am not a chocolate lover nor do I eat avocado or even gluten free, however I just had to try these. This was my first time using coconut sugar, too (LOVE). Anyway, I just adore these cookies! They are so fudgy and brownie-like and just all around great. My picky teenagers loved them, too. I used wet fingertips to press the dough down a bit instead of the back of a spoon and it worked great. Next time I’m going to try creamy peanut butter and a few mini chocolate chips. THANK YOU so much for such a wonderful, fun, healthy treat.

    1. Thanks for the great comment Krista! I’m always happy to hear that teens like the recipes. I know they are the pickiest breed. 😉 Isn’t coconut sugar the best? Can’t live without it.

  8. Seriously? And I here I was promising myself that I wouldn’t eat any more sweets – no matter how healthy – for at least the next week after I demolished nearly a whole slab of Snickers ice cream bars by myself. These look too good to be true, I’m jealous I didn’t think of this myself! Okay, the “no sweets” thing starts next week… 🙂

    1. Just made these – divine! Such a lovely rich, fudgy chocolatey flavour. They were super quick and easy to make too – thank you so much for this recipe!

      1. Thanks Dearna! I also am trying to cut down on sweets yet I plowed through this batch pretty quickly. 😉 Hazards of food blogging! The people need cookies and I shall oblige! 🙂

  9. These look amaaaaazing! Aren’t avocados just the best? They morph into so many wonderful things, adding decadent creaminess and melt-in-your mouth goodness, with the added bonus of so much nutrition and good-for-you fats. Brilliant! Pinning this super-fast! 😀

    1. Thanks Shell! I used to be so anti-avocado. What a wasted life I led. 🙂 Next, I have to try them out in a chocolate-y smoothie …

  10. These look awesome girl!! I love every ingredient in here. I have made fudgsicles with avocados as well, and they’re one of my favorite treats to this day. I’ll definitely be pinning and giving these a shot! 🙂

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